Some cosmetic changes in preparation for larger site changes in the works.


I think that since the Amish starter is so high in sugar it might not work. But try this...

Veteran Member
8089 posts
Joined: Dec 14, 2005


Posted to Thread #17611 at 7:40 pm on Feb 4, 2010

mix equal parts by weight of flour, water and your starter. If it doubles in size, then deflates over 24 hours, you know your starter will work with plain flour. If not, you're only out the flour.

If it bubbles up but doesn't rise too much, it might be too dormant. Try it again--equal parts by weight of the new mixture, flour and water. Sometimes it takes a couple cycles for the yeast to wake up. Again, you're only risking flour.

Or, mix some yeast into flour and water and let it sit covered for 3 days. It will be sour enough to pass for sourdough, even if it's not wild yeast.

Other messages in this thread: