isaac's NEW starter

[isaac]

hey all.

so, i was bored during class today and i felt left out since i dont have my own starter. so i decided to to start my own. i had to make it small since my little refriderator at school will only hold so much

i took half a pound of rye flour and a half a pound of water and mixed it. then i covered it. i will let it sit outside (in my room) for 4 days. i will take it to school with me and feed it about the same time i did today. it will get one feeding a day.

on the 5th day, i will probobly add 1/4 pound of rye flour, 1/4 pound of white bread flour and then 3/4- 1 pound of water and something like 1/4 pound sead or something like that and let it sit out for 8 hours and then refer it overnight. i will feed it once a day.


what do u all think? i know it will work...(crumbs crossed). i made osmehting like this while i was at the hotel.

i need a name... any one have a good name for it?

thanks

[Kimmie]

Isaac,

something like 1/4 pound sead

What's SEAD?

A name for your starter! I wonder who started that trend? Could it be kylew? Hmm...something to ponder over...

Okay, so we already have Frank & Ernest. Does it need to be a MALE?

[Isa]

Doughminique?

[Kimmie]

That is so good!

[isaac]

kimmie,

i meant seed. sorry.



i like that name... doughminique. he he he

[KyleW]

Rumor has it that rye flour is a: more active than wheat flour & b: less resilient/robust. I am looking forward to your reports. In C&C and Labrea they discuss innoculating a white starter with rye flour over the course of 2-3 days. Because the rye does not keep as well Silverton suggests you make a fresh rye starter everytime you want rye bread. Keep us posted on starting a rye barm from scratch.

Doughminique, eh? How odd that the name is both feminine and French!

[ August 07, 2001: Message edited by: KyleW ]

[Kimmie]

Sorry to disappoint you KyleW, it's also masculine!!!

[isaac]

we will say that doughminique is female... a lovely name it is really

kyle: we have kept a rye sour going for ages at the hotel where i did my externship at.

i will, however, after four days, on day 5, i will feed it with 1/4 pound rye flour, 1/4 pound white flour, 1 pound water and 1/4 pound sead from the culture.

i learned that rye flour is great to make sough dough starters becasue it contains more natural yeasts.

i do have a question. my room is slightly cold, at about 67 degrees. is that to cold for my starter? i plan on taking it to class where it will be warmer..about 70 to 80 degrees. i havent checked the smell or taste of it today. when i woke up this morning, i said hi to doughminique as i was walking out the door and it didnt look like it rose much. i am not sure if rising is much of importantce at this stage. i think that what is important is for the natural yeasts to be attracted and convert the flour to sugar so it can eat and create the lactic and acidic acids needed. sound right?

thanks...

[KyleW]

For the first several days Frank didn't look like much, other than sludge. Ernest was an ungodly mess for a week. Once the biological voodoo starts to take hold, stand back! As you mentioned, rye is supposed to cause much more activity when added to an active starter. I refreshed Ernest last night so as to feed him rye flour this evening.

As to temp. I think it is less important once the starter is active. I think C&C describes temps around 68 for the first week. LaBrea calls for higher, around 75.

[ August 07, 2001: Message edited by: KyleW ]

[Kimmie]

Can't wait to meet with doughminique and her offsprings.

[panini]

Hey people,is anybody using any clear flour or are you calling this rye?

[thebighat]

Clear flour isn't rye, it's what comes off the first break rollers in a steel mill. It's usually pretty strong, but not really as "clean" as medium patent bread flour, which is why it's used in rye bread, where the color won't be noticed.

[thebighat]

Isaac--the book is in the mail. Should be there in 2-3 days.

[isaac]

day two:

well, i thought that maybe since my room is about 68 degrees, it might have slowed down the activity. i took it to class with me today and let it sit out for about 4 hours. after dinner, i went back to the enmtie room to feed it. i noticed some bubbles and a little smell to it. Doughminique was so pretty. i fed her with fresh water and flour.

anyone know how to put pics on here so i can show you all? all i have is a digital camara. help anyone?

the big hat: YOU ARE AWESOME!! thanks a million.

[KyleW]

The best non-sourdough rye I have ever made uses a combination of first clear and medium rye flours. I read that the extra gluten in the clear flour helps compensate for the lack of gluten in the rye flour. As long as we're on the subject of first clear flour...
All the rye formulas in LaBrea and C&C call for the use of bread flour, in addition to the rye flour. What happens if I use first clear instead?

Isaac-Kimme managed to post a picture in another thread. My copy and paste trick doesn't work anymore. My pics are posted on my web site which comes with a picture gallery. The whole package is free. If you're interested go to

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