I lost my sourdough starter

[DevaMajka]

I'm so irked at myself! I put it all in a big bowl so I could make enough starter for my pizza dough. I figured I'd wash the jar, then put a dab back in the jar. Well, evidently I got distracted and didn't save any. I didn't even think about it until yesterday, when all the bread was gone.

I started a new starter. I'm wondering how soon it's possible for it to be active. I've only had it going for a day, and I noticed small bubbles in it today. It smells lighly beery. Seems pretty fast for a starter- maybe it's starting quickly because I baked bread (regular yeast bread) yesterday? Or because I made sourdough bread a few days ago?

But anyway, I mostly just wanted to vent. hehe. It was a 3 year old starter, and made very good bread!

[artemis33]

awwww, I'm sorry mama! I hope your new one takes off quickly!

[Ellp]

I think you can start baking with "young" starter fairly soon after starting it, but the flavour won't be as developed. It will also depend on whether or not you started your starter with added yeast, or from the yeast in the air (which will take days).

Do you ever save a spare batch of starter in the freezer? A friend of mine does that and she's gone so far as to lable which batch produces which flavours! Apparently she can tell...

Totally OT, but my Dh will be starting guitar lessons with your DP tomorrow. I gave Dh your DP's info through your link in your siggie. Nice to "meet" you!

[DevaMajka]

You know, that's funny that you mentioned the different flavours. My new starter (only yeast from the air) smells way different than my old one. I thought that my old one tasted a little bit like cheezits

Originally Posted by Ellp

Totally OT, but my Dh will be starting guitar lessons with your DP tomorrow. I gave Dh your DP's info through your link in your siggie. Nice to "meet" you!

That's so cool Nice to "meet" you. If you have time some day, you should tag along and we could visit irl!

[Smokering]

My sympathies go out to you in this time of loss.

If you're in a huge hurry to bake again, could you scrounge some more starter off a friend?

[JTA Mom]

I killed my starter by having it too close to the oven. Made the bread, then forgot to put stuff away. It was awesome and, like yours, had a cheesy flavor to it. I can't eat dairy, so I liked it. Dh was in love with it. Never been able to replicate that one again.

I've had to make a starter from scratch 3 different times. Each time I made it, the flavor would be totally different.

Ami

[DevaMajka]

Originally Posted by Smokering

My sympathies go out to you in this time of loss.

If you're in a huge hurry to bake again, could you scrounge some more starter off a friend?

The really bad part is that I've been meaning to give some to a friend- if I'd gotten motivated enough to do so, I would've had a backup plan.

so wierd about the different flavours! I'm now excited to see what this one will be like!

[Koalamom]

Sorry for your loss.

I started a GF starter with wild yeasts and that is supposed to take a long time to be active. It only took a few days and it was bubbling so fast. So if you are using a gluten flour, it could take off fast. warm and humid environments nourish a new starter.

To develop a good flavor, feed it often even after it is ready for bread, don't just put it in the fridge, keep feeding it for a while.

[DevaMajka]

ooh, I didn't know that- thanks for the tip! I was lazy on the last one, and kept it in the fridge for long periods between feeding it.