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2. Creating a Wild-Yeast Starter (Mother)

Epic failure, that’s me

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[quote][i]Originally posted by Joan H[/i]
[br]Well, I tried. I tried and wanted this so badly! I did what several chatters suggested and paid for the proofer, hoping that my problem the first time around was the low temp of my kitchen allowing for something other than wild yeast to proliferate in my starter mother. In other words, 4 weeks of feeding and watering led to absolutely no rise on bake day. I am at 3 weeks on a brand new mother. I was so hopeful at first because the first week it was looking fluffy and smelling great. But the middle of week two the smell was a different type of tangy, but I kept on whipping the batter twice a day, more than 30 seconds each time. More like a minute or more really. This morning it was nice and fluffy. Week 3 bake day. Ready for bread baking, right? 6 hours later and zip. Nada. No bubbles at the 2 hour mark. No rise at 6 hours. I know it is not supposed to be this difficult!  I am ready to believe my kitchen just does not have what it takes.
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T O P I C R E V I E W
Joan H	Posted - May 24 2018 : 3:49:02 PM Well, I tried. I tried and wanted this so badly! I did what several chatters suggested and paid for the proofer, hoping that my problem the first time around was the low temp of my kitchen allowing for something other than wild yeast to proliferate in my starter mother. In other words, 4 weeks of feeding and watering led to absolutely no rise on bake day. I am at 3 weeks on a brand new mother. I was so hopeful at first because the first week it was looking fluffy and smelling great. But the middle of week two the smell was a different type of tangy, but I kept on whipping the batter twice a day, more than 30 seconds each time. More like a minute or more really. This morning it was nice and fluffy. Week 3 bake day. Ready for bread baking, right? 6 hours later and zip. Nada. No bubbles at the 2 hour mark. No rise at 6 hours. I know it is not supposed to be this difficult! I am ready to believe my kitchen just does not have what it takes.
4 L A T E S T R E P L I E S (Newest First)
Ashley	Posted - May 28 2018 : 08:13:59 AM Yes, I imagine that the bread was quite sour after proofing overnight. I still think it’s a lack of wild yeast issue, but am at a loss as to why. You said that your mother is fluffy—does this mean you are seeing air bubbles on the surface and throughout your mother at each feeding? Have you tried making any pancakes of waffles? If so, how was the texture and flavor?
Joan H	Posted - May 26 2018 : 7:34:30 PM Oh, and yes, this is still the kamut flour. The new mother took on a different smell initially, more yeasty, but by the first bake day came, week 1, it was tangy again. Not so much like vinegar as before. I am stirring vigorously with each feeding as previously suggested, for at least a minute, about as much as my arm can hold up. Ha. Thanks for any further advice.
Joan H	Posted - May 26 2018 : 7:28:49 PM Update: Well, that night, the 24th, I just left everything and went to bed. By morning the dish in the 85‹ proofer, had risen to about an inch from the top of the dish. I baked it, but it was not good in flavor or texture. My mother is still going, but I'm not very hopeful.
Ashley	Posted - May 25 2018 : 09:35:26 AM Hi Joan, this is so disheartening. I know that you were careful in your process. You are still using kamut flour, right? Does your new mother still have that overly sour smell? I am going to mull this over for awhile to see if there is something that is escaping me.