A New Start

I’ve been utterly and totally incapable of getting a usable white-flour sourdough starter going for almost 2 years now. I’ve tried so many different permutations (including this guys’s instructions) and methods that I’d finally come to the conclusion that it was a problem with the flour. Somewhat dubious, since apparently my Mother has had no problems getting starters going with KA flour at her home. I’ve tried bottled water, converting rye starters to white starters, different methods, all to no avail.

Finally, the Wife purchased a bit of an established starter [from King Arthur][2]. What arrives looks a bit like thermal paste, and is miniscule in amount. The instructions shipped with are pretty simple, starting with adding 1 cup of water and 2 cups of flour to the bit of starter I received. After 12 hours, discard half and then add 1/2 cup of water and 1 cup of flour. Repeating this process after 2 to 4 hours, more or less the time it takes for the flour to double in volume.

[2: http://www.kingarthurflour.com/shop/items/classic-fresh-sourdough-starter-1-oz

The product was as good as it’s word. The starter was quite active, doubling easily within about 3 hours. I used it to make a sourdough loaf a couple days ago and it had the familiar tangy flavor to the bread. The bread is aging well also- staying most and chewy while the flavor actually seems to be improving a bit.

I still don’t understand why I haven’t been able to get one going on my own. But at least I have something to work with now.