Winter food projects

Thanks BD1 for the dried sourdough starter.   I was able to revise it after a few days (see attached picture).  Tried to make my first sourdough bread after watching many YouTube videos but my doug doesn't double in size even after 2 days at room temperature.   Any tips/suggestions are appreciated. 

Sometimes they get sick.  What's your feeding ratio and room temp? I got a buddy I can ask but i figure those'll be her first questions.

First I will say I have never used it to make sourdough bread, so maybe it just isn't the right "kind" for that? But the other suggestion I would be is to leave it out at room temperature (not higher than 80 degrees) for a week, feeding it once or twice a day. You have to remember to feed it every day, but about a week of this usually gets it to become active.

oh also, if it is getting fed a different type of flour it takes it a bit to get acclimated to it. Same with a chang environments. I would just keep feeding it and I think it will get used to your setup.

A problem I often had in my old apartment was the "room temperature."  Our kitchen never really got warmer than 66° F and that always meant proofing took extra long. 

As others have said make sure you've been feeding it regularly leading up to the planned breadmaking session so it is good and active. If temp is an issue, your oven with the light on makes for a nice and warm proofing box.

Cheers,
Brad

Thanks for your tips and suggestions guys.  I used 1/2 cup of the starter, 1.5 cups of bottle water,  and 3 cups of Artisan bread flour.   My room temperature is around 65 degrees. Just baked this morning and waiting for it to cool down before eating it.  Will see how it tastes 

While waiting,  I also smoking some sharp cheese and Halibut fillets.

Even the dough did not fully rises,  the end product was not bad taste wise   . It went well with smoked pepper jack & sharp cheese.

Thanks BD1 for the dried sourdough starter.   I was able to revise it after a few day (see attached picture).  Tried to make my first sourdough bread after watching many YouTube videos but my doug doesn't double in size even after 2 days at room temperature.   Any tips/suggestions are appreciated.

A few days?  You may need a few weeks for that starter to stabilize.  Just keep feeding on a regular schedule.  It will work it self out.

-Allen

Thanks BD1 for the dried sourdough starter.   I was able to revise it after a few days (see attached picture).  Tried to make my first sourdough bread after watching many YouTube videos but my doug doesn't double in size even after 2 days at room temperature.   Any tips/suggestions are appreciated.

A few days?  You may need a few weeks for that starter to stabilize.  Just keep feeding on a regular schedule.  It will work it self out.
-Allen

Thanks Allen for the info.  Just fed my starter.   It must be very hungry by now 
 

Following up.
  She suggested to feed it once and keep it warm (78-85F) until it gets active.  If you continue to feed it when it's not active you will reduce the % of yeast vs flour water and you might make it more challenging for it to become active again. because it was dried and re hydrated it might take longer than expected.
 no doubt there are many paths to success here.

Here's something to listen to while waiting for "your dough to rise":

Thanks for posting this video Tom.  Now I know patience was my problem 

That starter looks good and active but a bit liquidey. If the bubbles rise to the surface and escape into the air, they won’t puff up the starter to make it grow. That doesn’t mean the starter is no good. You could try a stiffer sour”dough” starter that’s got more flour vs water and should get the expansion you seek.