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hedy
5 Posts
Hedy
south lake tahoe ca

Posted - Aug 22 2018 :  1:11:01 PM  Show Profile  Reply with Quote
Hello all :) I'm new to the world of sourdough starter creating. I've just completed my second attempt at the counter mother and have moved on to refrigerator mother (sadly my first counter mother was eaten! I forgot to remove my 1/2 cup prior to baking!!)
I'm curious to the slight grey color on top of of refrigerator mother I noticed after a week in the fridge. Did my mother go bad?
Thanks,
Hedy

Ashley
287 Posts
Ashley
MOSCOW Idaho
USA

Posted - Aug 22 2018 :  1:33:50 PM  Show Profile  Reply with Quote
Hi Hedy, and welcome! I'm happy to hear that you have moved on to the refrigerator mother phase. Which type of flour are you using?

The slight gray color is normal--it's just some surface discoloration. It's normal to see this along with a layer of water on top from the mixture settling. Some flours are more prone to this than others. As long as your mother smells sour, not bitter or bad, you don't see any mold, and it is giving rise to breads, everything is fine, it's just a result of it sitting in the fridge for a week without being stirred.

Ashley Ogle
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hedy
5 Posts
Hedy
south lake tahoe ca

Posted - Aug 22 2018 :  3:28:59 PM  Show Profile  Reply with Quote
Hi!
Thank you for quick reply. I'm baking my first bread from my refrigerator mother this afternoon - I'm so excited to see how it all turns out! Grateful for this chat site, I'm sure I'll be using it a lot. Be well :)
Oh and I'm using organic unbleached white flour.
quote:
Originally posted by Ashley

Hi Hedy, and welcome! I'm happy to hear that you have moved on to the refrigerator mother phase. Which type of flour are you using?

The slight gray color is normal--it's just some surface discoloration. It's normal to see this along with a layer of water on top from the mixture settling. Some flours are more prone to this than others. As long as your mother smells sour, not bitter or bad, you don't see any mold, and it is giving rise to breads, everything is fine, it's just a result of it sitting in the fridge for a week without being stirred.

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Ashley
287 Posts
Ashley
MOSCOW Idaho
USA

Posted - Aug 23 2018 :  08:24:37 AM  Show Profile  Reply with Quote
I’m happy to be here to help! How did your focaccia turn out?

Ashley Ogle
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rckj80.rn
1 Posts
Robert C
Andover Ks
USA

Posted - Sep 11 2018 :  10:05:35 PM  Show Profile  Reply with Quote
Hello all. Robert C. Im new to baking especially making sour dough starters. At this point in my life I am gluten intolerant and would like to start on the rice flours until my chemistry gets stronger. I have started a wheat sour dough and it looks fairly bubbly. Can I use the wheat starter and mix in the white rice and get bread. Any help wouldn’t be great. Thanks
Robert C
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Ashley
287 Posts
Ashley
MOSCOW Idaho
USA

Posted - Sep 12 2018 :  08:02:46 AM  Show Profile  Reply with Quote
Hi Robert, and welcome. It's great news that your wheat mother is bubbly. I've never mixed wheat and rice flours to make bread, so I'm not sure how this would turn out. Are you able to eat breads with wheat in them?

Since your wheat mother is already bubbling, you could give your rice flour mother a boost by starting it and placing it next to your wheat-flour mother (for as long as you want to keep the wheat one going). These two will "share" yeasts and your rice mother will get a jump-start. For the first couple weeks while you're getting your mother established, you're best off making something from Section 3, Quick & Easy Sourdough-Enhanced Treats on pages 172-189. Around week 3, your mother should be active and able to give rise to your first Batter Breads (pp. 32-33).

Ashley Ogle
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