Comments on: Free Sourdough Starter http://gnowfglins.com/2010/02/04/free-sourdough-starter/ Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season" Fri, 25 May 2012 03:47:19 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Wardeh http://gnowfglins.com/2010/02/04/free-sourdough-starter/comment-page-1/#comment-31466 Wardeh Mon, 14 Jun 2010 15:22:54 +0000 http://gnowfglins.com/?p=6334#comment-31466 Hi, Joy! As you revive the starter, you'll be discarding portions of it. (Can be composted.) I would use the same amount of ww flour as white, yes. You can freeze extra starter for a backup. All these questions and more are covered in the sourdough lesson of the eCourse. It is open now! (Don't know if you know that.) And you can grab the sourdough lesson right away to get you started. Enjoy! Hi, Joy! As you revive the starter, you’ll be discarding portions of it. (Can be composted.) I would use the same amount of ww flour as white, yes. You can freeze extra starter for a backup.

All these questions and more are covered in the sourdough lesson of the eCourse. It is open now! (Don’t know if you know that.) And you can grab the sourdough lesson right away to get you started.

Enjoy!

]]> By: Joy http://gnowfglins.com/2010/02/04/free-sourdough-starter/comment-page-1/#comment-31463 Joy Mon, 14 Jun 2010 14:15:41 +0000 http://gnowfglins.com/?p=6334#comment-31463 Hey! I just sent off for the sourdough starter. My question is about reviving the starter. I understand how to feed it but I want to use only whole wheat flour, are the measurements the same as for white flour? Also, the way I understand the instructions, you feed the starter then use about a cup of it to make your bread, then what do I do with what is left over? Do I just feed what is left again and make more bread when it bubbles or can I use the extra cup and freeze it so I will have a backup starter. I must tell you that I plan to take your ecourse to hopefully help me understand how to better use the sourdough. I think I am making it harder than it really is. Thank you for all of your wonderful information. Hey! I just sent off for the sourdough starter. My question is about reviving the starter. I understand how to feed it but I want to use only whole wheat flour, are the measurements the same as for white flour? Also, the way I understand the instructions, you feed the starter then use about a cup of it to make your bread, then what do I do with what is left over? Do I just feed what is left again and make more bread when it bubbles or can I use the extra cup and freeze it so I will have a backup starter. I must tell you that I plan to take your ecourse to hopefully help me understand how to better use the sourdough. I think I am making it harder than it really is. Thank you for all of your wonderful information.

]]> By: Divina http://gnowfglins.com/2010/02/04/free-sourdough-starter/comment-page-1/#comment-30035 Divina Tue, 04 May 2010 07:02:31 +0000 http://gnowfglins.com/?p=6334#comment-30035 Is there a huge difference in adding a starter in making sourdough compared to just allowing the dough to get sour? Starters are hard to find here and as of the moment, I avoid ordering online that requires shipping from US. Thanks. If I couldn't find any, I think the only reliable source I know is Cultures for Health. Is there a huge difference in adding a starter in making sourdough compared to just allowing the dough to get sour? Starters are hard to find here and as of the moment, I avoid ordering online that requires shipping from US. Thanks. If I couldn’t find any, I think the only reliable source I know is Cultures for Health.

]]> By: 28-Day Real Food Challenge: First week update « Local Nourishment http://gnowfglins.com/2010/02/04/free-sourdough-starter/comment-page-1/#comment-28054 28-Day Real Food Challenge: First week update « Local Nourishment Mon, 08 Feb 2010 05:35:32 +0000 http://gnowfglins.com/?p=6334#comment-28054 [...] on this goal, but opted instead to send away for the sourdough started Wardeh blogged about at GNOWFGLINS. I’m sure the family is in no hurry for me to accomplish this goal because other than the [...] [...] on this goal, but opted instead to send away for the sourdough started Wardeh blogged about at GNOWFGLINS. I’m sure the family is in no hurry for me to accomplish this goal because other than the [...]

]]> By: Wardeh http://gnowfglins.com/2010/02/04/free-sourdough-starter/comment-page-1/#comment-28036 Wardeh Sun, 07 Feb 2010 05:30:04 +0000 http://gnowfglins.com/?p=6334#comment-28036 Marlene, hi! Are you referring to getting the dehydrated starter going? How long you want to do this depends on the room temperature and the development of the yeasts. In my instructions from Cultures for Health, it says "Repeat this process (adding water and flour) every 12-24 hours until the mixture becomes light and bubbly. If the mixture is kept quite warm, this process may be concluded within the first several feedings." When the mixture is light and bubbly, then you make the bread. It doesn't depend on volume of starter, just activity of yeast. I hope this answers your question - please let me know how it is going for you! Marlene, hi! Are you referring to getting the dehydrated starter going? How long you want to do this depends on the room temperature and the development of the yeasts. In my instructions from Cultures for Health, it says “Repeat this process (adding water and flour) every 12-24 hours until the mixture becomes light and bubbly. If the mixture is kept quite warm, this process may be concluded within the first several feedings.” When the mixture is light and bubbly, then you make the bread. It doesn’t depend on volume of starter, just activity of yeast. I hope this answers your question – please let me know how it is going for you!

]]> By: Marlene http://gnowfglins.com/2010/02/04/free-sourdough-starter/comment-page-1/#comment-28019 Marlene Sat, 06 Feb 2010 15:50:45 +0000 http://gnowfglins.com/?p=6334#comment-28019 Wardeh, I am sending for the free starter, but since I have started the sourdough one you had on your website, I would like to know if I have to let it set for 8 days even if I am cutting the recipe in half, or is it ok to make bread after 5 days? Thank you. Wardeh,
I am sending for the free starter, but since I have started the sourdough one you had on your website, I would like to know if I have to let it set for 8 days even if I am cutting the recipe in half, or is it ok to make bread after 5 days? Thank you.

]]> By: Peggy http://gnowfglins.com/2010/02/04/free-sourdough-starter/comment-page-1/#comment-28002 Peggy Fri, 05 Feb 2010 16:34:53 +0000 http://gnowfglins.com/?p=6334#comment-28002 Oh, this is so very exciting. We are preparing an envelope right now. The kids will be so thrilled to have a living piece of history from a part of the world that still holds our hearts! Thanks so much, Wardeh! .-= Peggy´s last blog post... <a href="http://localnourishment.com/2010/02/04/jennys-terrific-cholesterol-numbers-and-why/" rel="nofollow">Jenny’s terrific cholesterol numbers…and why!</a> =-. Oh, this is so very exciting. We are preparing an envelope right now. The kids will be so thrilled to have a living piece of history from a part of the world that still holds our hearts! Thanks so much, Wardeh!
.-= Peggy´s last blog post… Jenny’s terrific cholesterol numbers…and why! =-.

]]> By: Kelli http://gnowfglins.com/2010/02/04/free-sourdough-starter/comment-page-1/#comment-27996 Kelli Fri, 05 Feb 2010 05:46:02 +0000 http://gnowfglins.com/?p=6334#comment-27996 Thank you for sharing the information on the free starter. My neighbor shared some of her starter with me, but then I got behind on feeding it, and it has been in the fridge for months being neglected. I am afraid to take it out and discover if I have killed it or not! Thank you for sharing the information on the free starter. My neighbor shared some of her starter with me, but then I got behind on feeding it, and it has been in the fridge for months being neglected. I am afraid to take it out and discover if I have killed it or not!

]]> By: Brook http://gnowfglins.com/2010/02/04/free-sourdough-starter/comment-page-1/#comment-27993 Brook Fri, 05 Feb 2010 02:42:56 +0000 http://gnowfglins.com/?p=6334#comment-27993 I've also been using Carl's starter for more than a year now. My starter always bubbles a lot when I feed it and I've even noticed that if I neglect it a bit, it is fine after it's fed. I just throw it in the fridge and pull it out and feed it a few hours before I want to use it. I do feed it with white flour and but I use only 1/4 cup for my whole wheat loaf. I've been thinking about switching the starter over to whole wheat but, I feel ok with only using 1/4 cup of it for the whole loaf. I agree with Barb - it is not very sour and it is nice to give them a donation. I think I gave them $2 or $3 and it's been worth every penny and then some. I’ve also been using Carl’s starter for more than a year now. My starter always bubbles a lot when I feed it and I’ve even noticed that if I neglect it a bit, it is fine after it’s fed. I just throw it in the fridge and pull it out and feed it a few hours before I want to use it. I do feed it with white flour and but I use only 1/4 cup for my whole wheat loaf. I’ve been thinking about switching the starter over to whole wheat but, I feel ok with only using 1/4 cup of it for the whole loaf. I agree with Barb – it is not very sour and it is nice to give them a donation. I think I gave them $2 or $3 and it’s been worth every penny and then some.

]]> By: Helen233 http://gnowfglins.com/2010/02/04/free-sourdough-starter/comment-page-1/#comment-27992 Helen233 Fri, 05 Feb 2010 02:33:55 +0000 http://gnowfglins.com/?p=6334#comment-27992 This is really interesting. Although I know what sourdough bread is, I had NO idea you needed a sourdough started, and this culture has been nurtured in his family for over 150 years. How amazing!!!! This is really interesting.
Although I know what sourdough bread is, I had NO idea you needed a sourdough started, and this culture has been nurtured in his family for over 150 years.

How amazing!!!!

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