Reviewed: Nov. 14, 2009

I started my starter based on Esther's recipe, 5 days ago. It didn't say to feed it so I didn't know. Saw others say they feed their every day, either 1/4 cup, or 1/3 cup. Somebody help me. What is feeding Do I remove any of the starter when feeding If I keep adding 1/4 cup it will outgrow my house Thanks anyone that knows, please post, I read everyday

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Dottie

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2009

I made this yesterday, followed the instructions completely, and it was a soupy mess by the next day. The liquid had separated from the flour and it had a horrible odor. I think the instructions could do a better job explaining how to feed it, and how to store it, and what its supposed to look like each day and as time goes on. I just made a new batch today, and the mixture is ALREADY bubbly. These instructions say 4-8 days.

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Mariah10Carey88

Cooking Level: Intermediate

Home Town: Jersey City, New Jersey, USA

Living In: Jamesburg, New Jersey, USA

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Reviewed: Sep. 21, 2009

This is the first time I have ever made a starter. It was ready in two days! I couldn't believe it. I let it age more in the refrigerator and just made my first loaves of bread. They were so good! I took the advice of someone who posted and fed with a little bit of sugar every couple of days. I can't wait until it ages more and I make bread again. Thanks for the recipe. It was so simple!

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Pen

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Reviewed: Sep. 18, 2009

The instructions were somewhat incomplete for sourdough newbs like myself (feeding and taking care of the starter) but the bread I made was good.

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Koffing

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Reviewed: Aug. 30, 2009

I had not done a starter before and did a lot of reading through several recipes and reviews. This one seemed to be the best one. I did add in a tsp. of agave sweetner each morning and evening when I fed the start a 1/4 cup flour and 1/4 cup warm water. My son enjoyed watching this process and the whole family has enjoyed eating the bread from this starter ever since. I use the San Francisco bread recipe to make this bread. I even made a whole wheat version and it came out wonderfully.

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Christi

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Reviewed: Aug. 22, 2009

Wow! This was my first attempt at any kind of bread starter. I started it on Sunday, left out on kitchen counter in glass bowl with loose lid. Fed 1/4 water and 1/4 flour daily. Made San Fran sourdough from this site on Saturday. Super easy and very delish. I wasn't sure how to replace what I took from the starter so I just put equal amounts of flour/water of what I took from the starter.

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KMILLER11

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Reviewed: Jun. 29, 2009

I tried my first loaf of sourdough bread about 2 weeks after making my starter. The bread is delicious (the San Francisco Sourdough recipe on this website) but it is not nearly as sour as I expected. Also, I am so glad that others posted comments about feeding your starter beforehand. I never would have known to do so otherwise.

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Jess2355

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Reviewed: Jun. 26, 2009

Started on Sunday, made rolls on Wed. that were fabulous - looking forward to it aging. Am feeding it 1/4 cup flour and 1/4 cup water each day.

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NewsteadECS

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2009

First time I made starter and this one is a "good ern" as we say here in the south has the perfect sourdough smell after 4 days in a hot laundry room.lol.

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Bread Daddy

Cooking Level: Expert

Home Town: Jesup, Georgia, USA

Living In: Columbus, Georgia, USA

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Reviewed: Jun. 21, 2009

Other readers helped this to be 5 star for me. Between the recipes and other posters tips, I have made, on my first attempt, a succesful starter. Thank you all!

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OmaCindy

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Reviewed: Jun. 17, 2009

Like others, I would give 5 stars if there were instructions for feeding this to keep it alive. I fed mine about a half cup of flour and half cup of warm water daily. I used it today to make san fransisco sourdough off this site, and it's wonderful. Has a scent a little stronger than beer, but not unpleasant. Replenished with equal amounts of flour and warm water what I used for the recipe and it's happily growing in the bowl again in my kitchen... I can't wait until this ages more. I did feed the first day with a touch of sugar as well as flour and water, but haven't added sugar again.

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rosyshell

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Reviewed: Jun. 11, 2009

This is an excellent recipe! The only reason that I gave a 4 star instead of 5 star is because the recipe does not instruct on the feeding it daily. I got that information from other reviews. My first two starters turned orange and had to be thrown out because it gets so hot in Phoenix, AZ. If you live in a hot state and don't keep the room in the 70's due to high electricity bills, you'll want to keep the starter in the refrigerator and feed it twice a day. I leave mine out overnight because that's when I crank up the air conditioner and it gives the starter a chance to age at a faster rate. First batch of sourdough bread using the San Francisco sourdough recipe turned out very well. Turned out fabulous but not as sour as it should be, but I didn't expect it to be with such a young starter. Last night when I fed my twice daily 1/4 cup flour and 1/4 cut warm water I could really smell it and look forward to the next batch.

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Laura

Home Town: Hurst, Texas, USA

Living In: Phoenix, Arizona, USA

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Reviewed: May 19, 2009

I made this recipe without modification, then 'fed' the starter once a day. After 8 days, I baked my first loaf (San Fran). There was barely an sour taste to it, so I did more research on sourdoughs. I found out that this recipe is all kinds of doomed. I highly recommend doing the research if you want a successful starter.

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chillmama

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Reviewed: May 17, 2009

So far this has been very easy, I have never done a started before and im kinda new to using one. I would like to know how you know when they are ready. this is day 4 and has a really strong smell. Is that normal. Please help me out. Thank you

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Rancherswife

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Reviewed: Apr. 30, 2009

This is the first time I've gotten sourdough to actually work. Probably the tenth time I've tried. We live in a climate where, if you set out a bowl of equal parts water and flour, you will have bubbles in a couple of hours and by the next day, it's dead. Adding a bit of yeast (I only added 1 tsp) seemed to help stabilize this. I fed the dough after a few hrs and then put in frig by the same night. Waited one day and then made sourdough french bread. It actually rose and had a nice texture. I don't know how long the starter will last, but so far it looks great. Thanks for posting.

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michele

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Reviewed: Mar. 16, 2009

Does the Starter continue to foam for the entire time. If so, what am I doing wrong...mine only foams up for that first day and then settles down.

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Valerie

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Reviewed: Feb. 24, 2009

Very easy and very tasty. Thanks!

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Annette

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2009

I nursed on this starter for a week and then tried it with Becky's Sourdough I recipe. It worked great!

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Tony P

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Reviewed: Feb. 10, 2009

this was the first starter i tried to make and it was very easy to make and take care of! i took the advice of a couple of reviews and "feed" the starter 1/3 cup flour and 1/3 water and added 1tsp. of corn syrup everyday for 4 days and kept it in the oven with the light on.

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WHOS96FM

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Reviewed: Feb. 3, 2009

great starter. easy to make and makes a great loaf in the machine

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limelover

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