| T O P I C R E V I E W |
| jupuffal |
Posted - Jul 10 2018 : 4:58:47 PM
Hi all!
I have been baking with a starter that my friend gave me and when I saw this book I was excited by the idea of starting my own "mother"!
I only have one question... am I doing it right? I made my first bread with my new "mother" this weekend but the bread turned out to be very sour, specially on the outside... it did not have a good "bread smell"... I wonder if my "mother" is good, because I noticed a different color on the top most times I am feeding her. Also, it was super hot here last week, could that have influenced how she turned out? (I am using organic white whole wheat)
I am still going on with her, feeding every morning and evening, I just hope my next bread tastes better!
Looking forward to any suggestions! 
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| 2 L A T E S T R E P L I E S (Newest First) |
| jupuffal |
Posted - Jul 12 2018 : 2:32:47 PM
Hi Ashley!
Yes, it was my first week baking with her.
To answer your questions: my mother was definitely bubbling and I did not see a layer of water on top. In fact, it actually looked dryer on top.. which made it look darker than the inside.
I noticed that this week, which hasn't been as hot as last week, my mother seems a little healthier.. the coloring is more even and the smell is not as sour. |
| Ashley |
Posted - Jul 11 2018 : 08:18:24 AM
Hi, and welcome to the chatroom! Was this your first week baking with the new mother you created?
The heat could have something to do with the sourness of your bread. If this is the case, the likely problem is that your mother is more active and breaking down the flour faster than you're replacing it. The solution to this would be to feed your mother a little extra and see if that helps. Before we assume that is the problem, I have a couple of questions. At feedings, do you notice bubbles in your mother? Have you ever noticed a layer of water on the top? You also mentioned surface discoloration. What does this look like?
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