Started My Starter

[KyleW]

Well the organic whole wheat flour, diastatic barley malt, honey and raisin water have been mixed according to Peter Reinhart's instructions in Crust and Crumb. My fingers are now securely crossed

Tomorrow night I am going to start a second starter according to Nancy Silverton. My electric bill may never be the same as I fear AC is the only way to regulate the temp in my NYC shoebox.

Film @11!

[momoreg]

Good for you!I'm sure it will be a success. Stay cool

[monpetitchoux]

Kyle: the energy situation is one more reason on my list of why I should move back to NY. Enjoy your ac while it's relatively cheap. I'm sweatin' it out here in California. It's so hot, I start my yeast from cold tap water so the proofing doesn't go berserk even if I bring it downstairs to the garage.

[thebighat]

I'm glad to see you're starting both of them. If you look at The Bread Builders by Daniel Wing, he kind of takes a shot at Silverton's method. I started construction of my backyard brick oven yesterday. Also found a throwaway camera at work so I've been taking pix of stuff that I'll share when I get it developed, if I don't lose it.

[Kimmie]

Looking forward to results and pix.

[KyleW]

One day down, four to go! so far things look and smell good. I am keeping a journal on my web site (complete with pics Kimmie )
http://pages.zdnet.com/kwarendorf/pl...food/id11.html

with apologies to Svad The Impaler

[Kimmie]

KyleW,

Just been on your website. Wow, this is so much fun. Will you keep it up, every day?

P.S.: Raisin water

[KyleW]

I'm going to give it my best shot! Raisin water is a cup of raisins soaked in 2 cups of warm water for 15 minutes. Then strain off 1 cup.

[KyleW]

A Question...

Both at the end of the first 24 hours and now, after adding th Day 2 ingredients, the starter seems to have separated into almost "curds and whey". Is this normal or do I need to go back to Square One?

Thanx

[thebighat]

Just keep going. If you start freaking out and throwing it away and starting over, you ain't never gonna eat that bread. BTW, I'm telling Peter Reinhart, if I can fiqure out Outlook Express.

[KyleW]

You help me with my starter and I'll help you with Outlook Express, that's what I do for a living

As long as you say don't sweat the separation, I won't!

Thanx

[momoreg]

It will keep separating for about 10 days, and then you'll see it bubble up, especially after it's had its longer (overnight) rest.

I took pictures of my starter, but I don't know if I can attach them here. Anybody know if that's possible?

[KyleW]

I tried to cut and paste an image here but coulldn't pull it off. I also tried to insert an image link to a pic on my home page but that didn't work either. I'll figure it out.

Reinhart's recipe is for the starter to be ready after 5 days. I'm trying to put this into momoreg's 10 scenario.

PS I just read the FAQ section. Seems like attaching files is a no-no. It presents a security risk. I could have sworn that the copy/paste trick used to work.

[ July 03, 2001: Message edited by: KyleW ]

[Kimmie]

Momoreg,

by TheBigHat: (...) a friend sent it to me at aol as an attached file. I downloaded it to my computer, then logged on to aol and went to keyword ftp, file transfer protocol. Every aol user has a directory where they can put stuff on the web. I uploaded the file. then logged into here and used the instant UBB at the bottom of this page to add a link. Simple. Anyone can whistle. If your isp has web space for users, all you need is a file transfer utility and you can do it too.

With respect to your starter, keep on going. At a certain point, it will look and smell absolutely disgusting, especially the Silverton one. I understand you are doing the grape in cheesecloth method?

[ July 04, 2001: Message edited by: Kimmie ]

[KyleW]

http://pub33.bravenet.com/photocente...num=2824016638


Yes, tomorrow it's on to cheesecloth and grapes!

[ July 03, 2001: Message edited by: KyleW ]

[ July 03, 2001: Message edited by: KyleW ]