"Happiness is not something ready made. It comes from your own actions."
- Dalai Lama
In our last Tuesday scoop, we spoke about how to get started for making sourdough. We also spoke how to frame the starter of sour dough. Well if you think that’s enough to get started then I am afraid you are wrong.
The sourdough study is a science in itself. It’s a study of how lactic acid bacteria and yeasts, along with activated enzymes, begin the process of fermentation. The by-product of fermentation is Co2 gas which is used to leaven baked goods.
So basically we have a bunch of microorganisms farting generously, which produces enough gas to make dough rise. If you all recall I had given everybody a project in my last scoop to try making the starter. I really don’t know how many of you succeeded because I never did at my first go. No worries, don’t get disheartened.
A starter goes through few stages and being our first time we are so skeptical if we are doing the right thing. Let’s have a look at the possibilities that you could face while making the starter.
During this stage a starter begins to foam up and will often smell terrible or even horrible. Possibly the kitchen area also starts smelling bad. At this point, many of us tend to throw out their new starter not knowing that is normal and is bound to happen even more at later stages as the microorganisms are fighting to create their dominance.
Once the starter becomes acidic, all microorganisms will mature in nature. While making a starter you can try using juice, it helps to acidify the starter enough to help the desired microorganisms take over quicker. Though it’s not mandatory, definitely recommended.
Not Ready Yet
Sometimes we end up thinking that starter is active within the first three days. It means it is ready to use. But actually, it’s not. The organisms are on their fight to establish their dominance and three days’ time is not enough. The starter needs time to mature and build strength. It can take 10-14 days or longer for a sourdough starter to be strong enough for leaven bread. So be patient and keep discarding and feeding your new starter.
Let Excessive warmth stay away
The warm temperature will definitely scale your process. It will not help Bread to rise. We want slow and steady growth. Hence the process is too fast due to the heat and also need to add cold water to the starter. And store it in the fridge to control the maturity.
So with a hope that you people have not discarded your starter and are facing somewhat similar symptoms as mentioned above, I am looking forward to see you guys next week so discuss the further process. Until then Das Vidaniya!