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Old 10-08-2007, 11:52 PM   #11
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IT'S ALIVE!
I added some flour to it yesterday and was proofing bread anyway and it was a bubblin' and a rockin'.
Thanks to all... time to step it up!

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Old 10-09-2007, 11:41 AM   #12
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Please keep us informed from the first batch on wrt flavor. I am curious to see what happens where you live over time. At my house now, my sourdough starter from scratch never got sour through the entire last winter. I mean you can hardly tell it is sourdough! It made fantastic bread, but no noticeable sourness to speak of. Now some people find this a sign of the very best sourdough, but others want it sour. It's all a personal preference really. I am happy enough just to keep a starter going

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Old 10-13-2007, 01:37 AM   #13
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Zoebisch01,

I've made two things with my starter so far. A batch of pancakes after the initial burst of life, and a pizza dough after a few weeks of refrigerator life.

The flavor that I've experienced with this particular yeast is fairly strong, and pretty sour. If anything, it seems to be exhibiting more sourness and sourdough smells over time.

Hopefully Melana will keep us updated about how it is holding up.

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Old 10-13-2007, 01:44 AM   #14
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Hey folks! I've tried this starter a couple of years back. It's pretty good, but I thought it was way too sour. Anyway, I dried a couple of batches and bagged it. It's funny that I bump into this thread because I just found the dried stuff in one of my kitchen cabinets! Good luck!

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Old 10-14-2007, 03:41 PM   #15
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Quote:
Originally Posted by zoebisch01
At my house now, my sourdough starter from scratch never got sour through the entire last winter. I mean you can hardly tell it is sourdough! It made fantastic bread, but no noticeable sourness to speak of. Now some people find this a sign of the very best sourdough, but others want it sour.
I got my starter going just about a year ago, and since then have made about 20 loaves of bread. Like you, I've found the bread to have little or no sourness, tasting pretty much like bread baked with conventional yeast. I do get a little denser texture, which I attribute to the sourdough rising much slower.

I still find it enjoyable, and it appeals to the homebrewer side of me. I haven't baked a loaf in a few months...wonder if that starter has developed some sourdough "funk" by now....

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Old 10-20-2007, 09:56 AM   #16
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Nice loaf! I'm planning on baking my very first loaf of bread with my starter this weekend... and will keep you posted on it's progress.
Boy after the painfully slow start the starter is really taking off!

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Old 10-21-2007, 01:19 AM   #17
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Made some of the MOST delicious rolls tonight. they were crusty (but not too crusty) and had a wonderful crumb. mmmmmmmmmmmmm mmmmmmmmmm
I used the Alaskan bread recipe and they were great!

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