Sourdough starter / yeast growth - timelapse 12 hours

[CoyKiyote]

Doubles every 12 hours! In 1 week if you keep feeding it the thing would fill your house!

[dxprt]

Did you make the original starter or did someone hand it to you? (starter/four/water)

If you made it, can you share ther recipe? Is it just water/flour equal parts as well? Thanks

[warforlips]

@dxprt

I can tell you this. "teach a man to fish, and he will eat for a lifetime..." (you know that talk)... But, it really does sound like a lot of research is needed on your part. You will be rewarded by what you learn. Trust me. I've since learned that I don't like sourdough... but, others like it. You'll quickly learn if you like it or not if you buy a loaf of 'sour dough' from your grocer. That 'sour' flavor that you taste? Yeah, that's it... I don't like it.

[robertjm94706]

Absolutely amazing video! Thought it was going to overflow for a moment the way it kept going up. I'm assuming you have some type of holes in the plastic lid or else it would explode...right?

[warforlips]

@robertjm94706 Yep, the lid is only sitting loosely on the top of the jar.

[myedmfs]

Yeah, feeding "The B*tch" can be PITA, but there are ways keeping smaller amm'ts in the fridge (or freeze batches in ice-cube, thaw as needed). Carl's, for the cost of two stamps (or ppal donation of $1 or more), is a vigorous yeast culture with notably good flavor, as are others. Yours looks active but the concern is taste. Of course, like everything, time is the most valuable commodity - yours and the process.

[myedmfs]

Warforlips: "... I don't appreciate the sourdough flavor as much."

Variety is the spice, sourdough is a seasoning.

Try a 'known' starter like Carl's 1847 in a year or two. Try different recipes, like 70% hyd. SD, spud, chive & bacon, retarded 12-18h baked @ 425 till int temp 205 deg.

Check oven temp (ie mine was 40 off), be sure you use proper heat when baking for better flavor.

I mix no-knead techniques with SD for some complex flavors. Amazing!

Great video, BTW (Tux. rox too).

[warforlips]

@myedmfs Yep, I thought about 'Carls'. I'm not off sourdough yet, but my laziness has got me from tending the farm (yeast fields).

[Zinnamongirl]

Neat! I'm surprised the jar didn't blow up. You must have left the lid on loosely, or have poked holes into the lid? I learned the hard way, as I screwed the lid on, only to have the container blow up in my hand, when I went to open it. I know ... duh! I was amazed at the strength and velocity behind that explosion. It tossed my hand in the air, and left three of my fingers red and smarting with pain - for several hours. Now I cover it with cheese cloth, secured by a rubber band.

[warforlips]

The lid is only very loss on the jar (only to protect from outside dust, etc). My brother makes wine, all natural from Ozark forest, and sometimes, if you don't drink the wine in a fare amount of time, the yeast will continue to build pressure, and spill all over the floor.

Very good wine BTW.

[warforlips]

Sadly, since the year that has followed this video, I've learned that I don't appreciate the sourdough flavor as much. I've really taken a liken to potato bread... and before you say "oh yuk", try some fresh baked bread... its the richest you'll ever taste.... OMG.

[KingNast]

can I ask what software you used to create this time lapse?

[warforlips]

It was done on linux using 'motion'. This particular setup was with a usb webcam, set to capture a frame ever 15 seconds. The software then automatically creates a movie for you.

...unless you have many, nights your whiling to spend, staying up, trying to get all the kinks worked out, I wouldn't recommend it.

[Amateur1994]

It sounds very romantic and everything, but the most likely answer is that the wild yeast already is present in the flour. That's why you use wholegrain.

[warforlips]

Yes. Your correct. If one wants to, they can 'cook' the flour to be used, to kill any unwanted yeast strains, and the theory, is that the introduced yeast will over power any accidental introductions at a later time. In 'theory', anyway.

[dartrinton]

you dont harvest the yeast, you simply lay flour somewhere, and the wild yeast just falls in and starts multiplying and eating the carbs and makes gas.

[warforlips]

Well, to be fair, that's one way to 'capture' yeast, and then cultivate (grow) them. You see, when have a small amount of yeast, you can feed them with flour, and they multiply. There are multiple ways of getting an initial yeast family... Dartinton (above) mentions a method used to capture the yeasts in your hometown. You can also buy yeasts from different parts of the world. The theory, is that the bread will taste different.

[crazycuntryboy2]

howdo you harvest the wild yeast?

[hopefultoo]

Mix a cup of wholemeal flour and a cup of water in a bowl. Whisk vigorously for 20 minutes - ten if using an electric whisk. I do this in the garden. This aerates the batter introducing wild yeasts and bacteria from the air. The sourness comes from bacteria naturally present along with the yeasts. They need to establish a symbiotic community with the yeasts - this is done by discarding half the batter and replacing half for a few days until a stable combination has been achieved.

[Spikenbb]

Outstanding, good view of rising sourdough!

[warforlips]

forgot to mention that water is probably around 40-50 degrees. This is most likely why it took so long to "double".