Seed Culture FAIL
Okay, I’m getting a little frustrated. My last few breads weren’t too good. Heck, my very last bread that I made a day or two ago came out bad – and that’s my “go to” bread! I seem to be in a bread funk. If I were a gambler, people would say that I’m in a heavy “drawdown” period trying to dig my way out. Anyway, the bad bread luck continues. This latest sourdough bread requires a “seed culture” that takes four days to cultivate. Everything good for the first three days. Day four? No rise whatsoever, and it is supposed to triple in size. Now I have to start over. This is not good.
I don’t know who the bread gods are, but I have clearly angered them.
August 24th, 2011 at 1:30 pm
Sorry your seed culture hasn’t worked out. It can be a tricky business getting one started.
Are you certain the culture hadn’t risen and fallen back on Day 4? Did you give it an extra feed?
Is it still very warm where you are at the moment? I think if it gets too warm the acids can overwhelm the yeasts.
I hope you’ll persist, I’m sure you’ll succeed. The folks over at http://www.thefreshloaf.com/ or sourdough.com are very helpful.
I made a culture just over a year ago using organic stoneground wholemeal flour. Making the culture went fine, but the first loaf I made with it was probably the worst loaf I’ve ever made – it got put out for the birds, but ended up being buried by a fox!
I made the Basic Sourdough the other day and it’s a great formula – the firm starter (I usually keep mine as a liquid starter) gives a really nice acidic tang.