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10 hours ago, Stone said:

It has only little bubbles and it does not float.  My sourdough days may be over.   

just keep going. If I got it to work...

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Or you can augment with a few grams of commercial yeast. Still get the sourdough flavour. 

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12 hours ago, Stone said:

It has only little bubbles and it does not float.  My sourdough days may be over.   

 

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16 hours ago, Stone said:

It has only little bubbles and it does not float.  My sourdough days may be over.   

IMHO, sourdough days are highly over-rated.   Only important if you need to be in the club.

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Come on. Fermentation is just a really neat thing. And unlike kombucha, the results are actually useful. 

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For half a century I have fed husband, kids, dogs, cats, goldfish, birds and house guests.   I don't need to feed no stinkin' starter when Red Star does such great "takeout".

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I tried two starters, and neither went anywhere.  One, with a regular wheat flour I had lying around -- who knows how old it was or where it came from.  (Bob's Mill, probably.)  The second with "premium wheat flour" I got an an Asian restaurant.  Neither worked for beans.

Is there a recommended brand for the starter?  Although I've got much better ways to ruin flour.  (Who knew baking powder died?  I did, after making a flat disc of a cake.  At least it still tasted good and was a lovely platform for a lemon royal icing.)

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The holiday of Shavuot starts tonight. For the occasion, I made dried fruit and nut challahs.

Image may contain: dessert and food

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Stone, what is the room temp where you are growing your starter?      Below, just one rec

1661249162_ScreenShot2020-05-28at1_50_30PM.png.4bf1c5b5fcf61d7c4e8d44859a17df6b.png

My SF kitchen never reaches this range.   (Butter remains hard as a rock.)    Our country kitchen in summer far exceeds this range.   (Butter melts and pools in the butter dish )d  

It's my guess that your temp may be too cool for good fermentation from scratch.

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Probably around 70* 75*.  I tested the starter once and it was 75.*   I thought that was ok.  I guess not.  

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Organic flour, preferably rye or whole wheat or even bread, will give the best chance of becoming a real starter.

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Agree with Joe on those flour types. If my starter is sluggish, rye especially helps to jump start it. I use a 50/50 blend of WW and AP flour.

Regarding the temperatures, the 80+F ones above are incorrect and way too hot. Just think about the SF temps and the "famous" SF sourdough. Cooler temps just mean slower fermentation and the development of better flavor. 75F is just fine. 

What method are you using and how long have you been doing it? I'd recommend regular feedings, perhaps 1-2 times a day at the same time. Google Chad Robertson, Tartine Bakery. That's what I use. 

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I started with 140 g each water and WW flour.  After 24 hours, saved 140 g and added 140g each water/ AP flour.  Same second and third day.  

After three full days, I did the same feedings, but in 12 hour increments.  Tried twice.  About a week each time.

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1105206895_Pizzabianca05-30.jpeg.adb986011f8d7a74f50e4adee1ca1866.jpeg

Perhaps as close to Roman pizza bianca as I've gotten so far. Now, if I only had a few slices of mortadella.

For the proofing, I did a trick I learned from an instructor at the Italian Culinary Institute...

1460759202_Pizzabiancadough05-30.jpeg.26f21c28df1ec8fe88cca90769a03de8.jpeg

Mix a little salt water with the olive oil and schmear that on the dough while it proofs.

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