I was sure I had killed the yeast.

[ginnyinWI]

I was making bread dough this morning and the dough was just sitting there in a lump and didn't look like bread dough at all--looked like pie crust or cookie dough. This was the kind of recipe where you mix the yeast into the flour dry and then add the liquid last. I thought it must have been too hot, although the thermometer said 105 degrees. So what did I do but mix up some more yeast with warm water and add it along with some more flour.

I just checked it--that baby is growing fast!! I hope this doesn't turn out like a scene from "The Blob". Double your yeast and you're in for an interesting time! At this rate I'll be putting it in the oven very soon.

[Warpy]

1. Always give that unpromising lump of dough ample time to rise

before you try to double the yeast.

The only funnier mistake is doubling the yeast at high altitude. It turns into an "I Love Lucy" episode real fast.

[ginnyinWI]

2. the bread has a real yeasty smell...

almost a chemical smell to it. And it didn't get done in the required time. Weird---I've made this bread before and it was the best. I guess you can't tamper with it without some risks! I also substituted milk for the water because I didn't have the 1 1/2 T powdered milk called for. That probably threw it off even more.

[Warpy]

5. The milk substitution wouldn't have done it

Most likely the water was just too warm for the yeast, one reason I always use cool water now. That yeast will start to eat carbohydrates and burp CO2 as soon as the water hits it.

[EFerrari]

3. Warpy, when my sourdough starter smells like gin, is it time

to put it in the 'frig?

Today is the 4rth day. I've been feeding it and keeping it in the oven with the light on. It is a little bubbly but not very much. There are also a few little flour pills where I didn't stir the new flour in enough maybe. This feels like a science class project. :silly:

[Warpy]

4. I don't do sourdough

but my attempts have all been the red grape variety. I've let that one sit and fester at room temperature for a solid week, resisting all temptation to look at it in the meantime.

While the yeast has been inadequate to give a good rise to my breads, the flavor has been lovely. I've just added a pinch or so of bread yeast and done fine.

The point of the starter is to let it sit until it's used up much of the available food. That it's producing alcohol instead of vinegar means it's in the middle of its food cycle. Eventually it will eat the alcohol and excrete the vinegar and then it's sourdough. Now it's just booze dough.

Once it smells sour, it's time to stir in a little flour and put it into the fridge. It should smell sour, though, not totally spoiled and there should be no mold on it.

[EFerrari]

6. I found the grape recipe and one that used yeast.

Thought I'd start with the yeast this first time. The batter doesn't smell sour right now. It smells like it should be locked up on Sunday. No funny colors or sign of mold. Yet.

[Warpy]

7. Every time you open it up you run the risk

of exposing it to bugs you don't want in there.

Stop peeking right now!

[ginnyinWI]

8. reminds me of a science experiment when I was in school.

The instructor gave us each a petri dish with some compound in it, and we took them home and left them out for a few hours outside. Each one grew different kinds of molds and things in them. Some of them looked like sci-fi creations.

Yes you certainly don't want strange fungi growing in your sourdough. Won't kill ya but it could affect the flavor and fight with the good stuff that's trying to grow.

[EFerrari]

10. "Who is Zool and what is he doing in my kitchen!"

lol

Zool is in a clear plastic container -- now empty of cashews from Costco -- so I can see him when he sleeps. :)

[hippywife]

9. If you need help with sourdough

housewolf is the one to talk to. She pops in here every now and again. She is the undisputed expert on that topic in this group. :hi:

[EFerrari]

11. Cool! Thanks.