Home | About | Contact
800.827.6836 | Norwich, Vermont

shopping cart

All discussions My Discussions
+ Add a Discussion
mumpy badge: Community Member

did i wreck my buttermilk starter?

  • Posted by mumpy on February 20, 2012 at 9:40 am
  • in Q & A.

decided at 10 last night that i needed to make up my starter for an italian loaf to bake today (i use white whole wheat in the starter) and my buttermilk starter for a loaf of sandwich bread....i KNOW that i can't do 2 things at once and i KNOW that i need to be extra careful when i'm tired, but ....

i was stirring the white wheat flour into the buttermilk starter when i realized what i'd done....thought 'oh, the @#%* with it', put the lid on it and went to bed.

this morning the buttermilk starter looks and smells the way i expect it to....so now what?....just use it as is and be more careful in the future?....throw it out and start over?....the recipe calls for AP flour, but i don't know why...most starters use ap flour - is there a specific reason for that?

i'd be grateful for any ideas or suggestions.

Replies to This Discussion

Select your preferred way to display the comments and click "Save" to activate your changes.
KAF_MaryJane

Actually, the occasional feeding with whole wheat or rye is great for starters. They love it and it can give a boost of flavor and activity.

So don't fret, your starter will be just fine. :)

mumpy
  • Reply by mumpy on February 20, 2012 at 9:54 pm
  • badge: Community Member

thanks...and yes, the bread was delicious....but i will be more careful in the future if 'occasional' is the operative word!

Mike Nolan
  • Reply by Mike Nolan on February 20, 2012 at 11:27 pm
  • badge: Community Member

The reason most people use AP flour is it is cheaper. :-)