is this group still active?
i am in search of some natto starter and tempeh starters. please. i am in the uk. can anyone help?
I've got a pretty big, healthy supply of water kefir grains to share, if anyone is interested. My grains multiply too fast for my needs, so I've got an abundance at the moment.
I only ask that you pay for shipping- otherwise, they're free. : )
Take care, everyone!
So happy to have found this great community! I am trying out my first sourdough starter (S. Katz, basic recipe) and plan to use apples as my source for wild yeast. Have you used apples for yeast in sourdough starter? In your experience or reading, how does the apple-started sourdough's flavor differ from other wild-yeast-started sourdoughs?
Edit: Or, more generally, how's your sourdough doing lately?
After several unsuccessful tries a few months ago, I'm attempting a sourdough starter again. But you know what? If anyone has a good, reliable starter, I would be VERY willing to trade for it, at this point! =) I can trade for kefir grains or a kombucha scoby, but both would have to wait a couple of weeks. Alternatively, I'd also be happy to just pay shipping (or pay a small price, I'm pretty broke though).
Also, in case I don't get any replies, what are good, reliable places to get starters online?
So, I made my first sourdough starter in the university dorms, and I had to move out just as it was getting hot as heck. My sourdough starter came with me, and I was getting a good rise out of it, and very good flavour.
I saw somewhere that if I sourdough starter's hooch goes orange or pink - it's the wrong beasties in your stuff. I panicked, and the sourdough starter went into the sink - the hooch looked like very dark urine. Should I have panicked? I have more of the original starter that didn't change color on me - it's dried and in a ziplock bag.
What happened to the starter? Was it because I suffocated it (it was in it's jar, but with plastic wrap on top)? Or was it the heat? How can I avoid killing my starter again?
My set up:
- glass jar with loose fitting top
- paper lunch bag (I don't trust light in my kitchen)
- plastic bowl and spoon for feeding it slurry
PS - I have made more of the starter, and it hasn't done a Houndini in color on me...so I'm happy - I also made some sourdough drop biscuits from them - tasty!
I have my sourdough starter going in a ceramic bowl and add flour and water every day. It seems to dry out easily and as soon as it dries out mold starts forming on it. I scrape that layer off and it keeps going, but it would be nice to not have to be so particular about stirring it two or three times a day so it doesn't get crusty. Can it be stored in a covered container (so as not to get crusty?)...