Comments on: The Demise of the Stiff Levain Starter http://sustainablepantry.com/2008/07/17/the-demise-of-the-stiff-levain-starter/ PLAN, STOCK, COOK, SAVE. Thu, 02 Feb 2012 03:21:10 +0000 hourly 1 By: A Sourdough Starter: Success? http://sustainablepantry.com/2008/07/17/the-demise-of-the-stiff-levain-starter/comment-page-1/#comment-104 A Sourdough Starter: Success? Mon, 24 Nov 2008 00:04:05 +0000 http://sustainablepantry.wordpress.com/?p=256#comment-104 [...] two failed attempts at creating a sourdough starter from scratch, and a lot of helpful advice and comments from [...] [...] two failed attempts at creating a sourdough starter from scratch, and a lot of helpful advice and comments from [...]

]]> By: A Sourdough Starter: Success? | Sustainable Pantry Food Blog http://sustainablepantry.com/2008/07/17/the-demise-of-the-stiff-levain-starter/comment-page-1/#comment-103 A Sourdough Starter: Success? | Sustainable Pantry Food Blog Sat, 22 Nov 2008 21:17:47 +0000 http://sustainablepantry.wordpress.com/?p=256#comment-103 [...] two failed attempts at creating a sourdough starter from scratch, and a lot of helpful advice and comments from [...] [...] two failed attempts at creating a sourdough starter from scratch, and a lot of helpful advice and comments from [...]

]]> By: Matthew http://sustainablepantry.com/2008/07/17/the-demise-of-the-stiff-levain-starter/comment-page-1/#comment-88 Matthew Tue, 11 Nov 2008 23:57:44 +0000 http://sustainablepantry.wordpress.com/?p=256#comment-88 Thanks for the tip Jonathan, I went to the website and am on day 2 of my newest attempt at creating a starter. I'll post my results with pictures soon! Thanks for the tip Jonathan, I went to the website and am on day 2 of my newest attempt at creating a starter. I’ll post my results with pictures soon!

]]> By: Jonathan http://sustainablepantry.com/2008/07/17/the-demise-of-the-stiff-levain-starter/comment-page-1/#comment-87 Jonathan Sun, 09 Nov 2008 14:53:29 +0000 http://sustainablepantry.wordpress.com/?p=256#comment-87 I, too, have to second the feedings every 12 hours, with lots of stirring for every feeding. I was never successful at getting a starter going until I ran across http://www.sourdoughhome.com and now everything works for me. Granted the recipe is more of a liquid levain, but it's easy enough to convert down the road (just add less water to one of the feedings.) Also remember that the yeast you're trying to harvest isn't living in your kitchen; it comes with the flour you start out with. That's why the books generally recommend starting with whole wheat, organic stone ground flour. Allegedly because of its minimal processing, there are lots of dormant yeast on that flour that makes it raring to go given the right environment. I, too, have to second the feedings every 12 hours, with lots of stirring for every feeding. I was never successful at getting a starter going until I ran across http://www.sourdoughhome.com and now everything works for me. Granted the recipe is more of a liquid levain, but it’s easy enough to convert down the road (just add less water to one of the feedings.)

Also remember that the yeast you’re trying to harvest isn’t living in your kitchen; it comes with the flour you start out with. That’s why the books generally recommend starting with whole wheat, organic stone ground flour. Allegedly because of its minimal processing, there are lots of dormant yeast on that flour that makes it raring to go given the right environment.

]]> By: Tom http://sustainablepantry.com/2008/07/17/the-demise-of-the-stiff-levain-starter/comment-page-1/#comment-22 Tom Wed, 30 Jul 2008 20:46:33 +0000 http://sustainablepantry.wordpress.com/?p=256#comment-22 Matthew - I too recognize the book and just began attempt number 4 of the "stiff dough levain". I had luck on attempt number 3, day two where my starter came to life and became a dome and nearly doubled in size but on day 3 something went wrong. I've become a mad scientist measuring out ingredients, checking temperatures (I have the opposite problem - san francisco weather is typically cool so I use the top of my stove to try and achieve the 70 - 78 degree temperatures recommended but I think it is a little too warm - low to mid 80's) I have no problem making things smell sour but the structure is very similar to your third attempt. I've also switched over from using a mixing bowl to a container that is smaller and has straight sides so any sign of life is easier to see as it can only rise up and not out. I'm also switching over to feeding my starter twice a day per the recommendation of a friend who just took bread baking classes at the San Francisco Baking Institute - her instructor said, "think how much more active you would be if you ate twice-a-day instead of only once." -Tom Matthew – I too recognize the book and just began attempt number 4 of the “stiff dough levain”. I had luck on attempt number 3, day two where my starter came to life and became a dome and nearly doubled in size but on day 3 something went wrong. I’ve become a mad scientist measuring out ingredients, checking temperatures (I have the opposite problem – san francisco weather is typically cool so I use the top of my stove to try and achieve the 70 – 78 degree temperatures recommended but I think it is a little too warm – low to mid 80′s) I have no problem making things smell sour but the structure is very similar to your third attempt. I’ve also switched over from using a mixing bowl to a container that is smaller and has straight sides so any sign of life is easier to see as it can only rise up and not out. I’m also switching over to feeding my starter twice a day per the recommendation of a friend who just took bread baking classes at the San Francisco Baking Institute – her instructor said, “think how much more active you would be if you ate twice-a-day instead of only once.”

-Tom

]]> By: Matthew http://sustainablepantry.com/2008/07/17/the-demise-of-the-stiff-levain-starter/comment-page-1/#comment-23 Matthew Sat, 26 Jul 2008 22:29:22 +0000 http://sustainablepantry.wordpress.com/?p=256#comment-23 Thank's for the comment Terri. What has your research taught you about the key to creating a starter? Can it ripen within 2 days if the environment is warm enough? Are there any starters that you have made that are a bit more foolproof? Thank’s for the comment Terri. What has your research taught you about the key to creating a starter? Can it ripen within 2 days if the environment is warm enough? Are there any starters that you have made that are a bit more foolproof?

]]> By: TerriM http://sustainablepantry.com/2008/07/17/the-demise-of-the-stiff-levain-starter/comment-page-1/#comment-21 TerriM Fri, 25 Jul 2008 18:31:25 +0000 http://sustainablepantry.wordpress.com/?p=256#comment-21 I too am just starting to do sourdough, and I have learned a lot since I started to research my Summer Organic Chemistry project. Write me, I don't check this email everyday, but at least 4 days out of a week. I also have a couple of very good starters going, and I recognize the Book. Terri I too am just starting to do sourdough, and I have learned a lot since I started to research my Summer Organic Chemistry project. Write me, I don’t check this email everyday, but at least 4 days out of a week. I also have a couple of very good starters going, and I recognize the Book.

Terri

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