No.13137
I need some help from /ck/'s sourdough bakers here.
>first few days are fine, looking doughy.
>figured it's going slow because of winter temperatures.
>one day it smells strong and funny, I wonder if this is the "acetone" smell that the forums I looked up on it talked about.
>have some old, leftover pineapple that's smelling a bit bread-ish, pineapple juice helps with sourdough, maybe this should work!
>juice the pineapple, strain the pulp.
>fed the starter a little more flour this time, with the pineapple juice.
>next day
it's fucking liquid
>did I fuck something up?
>reading online says that feeding it a bit more helped this person…
>three days of feeding, it's still liquid. smell is still strong. there are a few bubbles, but not as much as I did before I added the pineapple juice.
How fucked am I /ck/? is this even worth fixing?
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No.13138
>>13137
Add flour until it reaches a mush-like consistency. (pick related) .
What I do is start with 100g of Keifir (the bottled stuff, I didn't manage to find granules for sale) and flour . Then keep feeding water and flour. If it's too doughy add more water, if it's too liquid, add more flour. Feed it twice a day. Keep covered on top of a shelf in a warm room.
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No.13139
>>13138
ok, I'm pretty sure I understand the porridge-like consistency. I think my problem must be that I'm doing once-daily feedings, thus not enough food for the yeast. Tommorow I will feed my starter twice and see if that helps.
As for using kefir as a starter booster, I've never heard of it, but looking it up how it's made makes sense for it's use in sourdough. I'll keep that in mind, many thanks romanon!
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No.13140
>>13137
Sourdough gets liquid because the bacteria and yeast eat the starch and gluten.If it doesn't mold you can go one make sure to feed it after 12 hours and idle have it at 79°F/26°C for better yeast growth.It is ready to bake if it doubles 4-6 hours after feeding at 1 part starter, 1 part water and 1 part flour. I wouldn't feed it with pineapple juice if you already have activity.Also another easy way too get sourdough started is the yeastwater method
http://berndsbakery.blogspot.de/p/sdfasdfsdf.html
If you continuing feed(2 part poolish 1 part water and 2 part flour) the poolish from yeastwater will get you sourdough.
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No.13141
>>13140
So far the only problem I've had with my starter is that it's been liquid and strong-smelling, not mold. I emptied most of the liquid tonight, added more bread flour and some water by feel according to the advice of >>13138 . the smell got that nice fruity smell almost immediately after I finished mixing, so I'm pretty sure I got a good starter that's simply hungry. I was originally going with northwest sourdough's method of a 1 to 1 ratio of water and flour, I personally have been using unbleached bread flour.
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No.13142
>>13141
You can mix it 1 part starter 2 part water and 2 part flour to have more time between feeding too.Make sure to have a warm place like 78 to 82 °F for best yeast growth.I put my starter in my microwave with a cup of warm water and the light on to keep it warm.If you have a good activity starter i can give good hybrid recipes for young starter.
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No.13147
I've got a bit of a problem myself.
I made a "sourdough" out of bread yeast. I know that's basically an over-glorified poolish, but still.
However, it's getting a REALLY strong alcohol smell, similar to wine. I didn't add sugar or anything like that, just flour, water and the bread yeast.
The fact it's probably producing methanol is worrying me, that stuff can make you blind. Is my "sourdough" still safe to use? Would the methanol be in high enough qualities to be dangerous?
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No.13148
>>13137
start over, pineapple has enzymes in it that broke down your starter.
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No.13149
>>13147
I forgot to add I'm holding it in an air-tight container, if that makes any difference.
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No.13150
>>13149
The process for methanol is by pyrolysis in an oxygen free environment (redundant, sorry), your over proofed bread will be thick, probably good for French toast though…
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No.13151
>>13147
If your starter smells that like, it's probably not too safe, if you were drinking that is.
Unless you're planning to use the entire sourdough and then eat the whole loaf all in one sitting, you'll be fine. Methanol smells much stronger than normal alcohol, so it's probably not as dangerous as you think it is.
>>13149
That's what did you in, in the future you should try to let some air into it but don't have it wide open or mold could get in.
Maybe put a cloth over it or something like that.
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No.13152
>>13150
>>13151
I'm currently proofing a loaf that only weighs about a pound and smells vaguely alcoholic.
Is it safe? I'm so cautious about this because one of my older cousins died when I was a kid from methanol poisoning from just a single mouthful of moonshine.
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No.13153
>>13152
At most, there are maybe 5ml of methanol in there, probably less. It takes at least twice that before it gets dangerous.
The only thing I would say is not to eat too much of it over a 12 hour period.
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No.13154
>>13152
>>13153
After looking around a little, I found methanol is mainly produced form pectin. Fruits high in pectin include apples, plumbs and peaches; cereals high in pectin include corn.
Grains (eg. wheat) are basically safe. No pectin = no problem. No one died of methanol poisoning from beer, as far as I;ve heard.
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No.13157
>>13141 here. >>13148 was right. my last attempt at feeding resulted in the same- still liquid. I've disposed the old starter and decided to go back to a basic starter, I'm keeping it in a glass jar- the kind with the two-part lids. I've removed the metal plate that keeps the jar sealed and put a disposable paper tower over it to keep mold out. my warmest place in the house is the furnace room, so I'm keeping it in there.
I'll get it right this time!
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No.13158
>>13157
>paper tower
paper towel I mean, wow, why the fuck did I type that?
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No.13159
>>13152
That's because assholes cut your shine to save money, they put shit in there that isn't for human consumption such as methanol. There is supposedly a small amount produced from fermentation which is concentrated during the distillation process, a good shiner tosses the foreshot and after as it contains fusile oils and supposedly methanol though you can hold on to it and refine it, it tastes like shit but probably won't kill you…
Tl;dr they doctored the alcohol.
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No.13213
>>13159
well, if you don't control your ferment or distillation you can wind up with more methanol than ethanol. legal ethanol is already so fucking cheap that there's hardly any sense to making moonshine unless you are making huge batches and have a customer base, or you have no idea what you're getting into. this sounds like the latter.
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No.13217
>>13213
Well there's the problem that because it is illegal to distill here in the US no one actually tries to see how much methanol is created, because to prove or disprove the amount is asking to be arrested. Maybe if all you got was the first shot I could see that being a problem. To make methanol in larger amounts than ethanol I would think you would need a different process entirely.
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No.13219
>>13213
>legal ethanol is already so fucking cheap that there's hardly any sense to making moonshine
Exactly. Platinum 7x runs about $10 per liter around here, and you have to fucking hate yourself to go much cheaper.
I personally wouldn't consider an illicit moonshine costing over $2/L, just can't afford to save that much money
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No.13229
>>13219
Well I do know that cheap vodka can actually be made decent, run it through an unused water filter a couple of times, it'll take out most of the nasty shit.
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