We're in total lock-down. Stores will only open in 2 weeks or so. We've been eating flatbreads and we're starting to run out of flour. So we thought if we make bread, it will last longer and we won't be using flour constantly.
I've never made starters before and I have very basic knowledge of yeast. I looked for info online and ended up using flour and filtered water to make a sourdough starter. BUT I read about how using bleached flour can mess up everything and I don't know if the flour that I've used is bleached or not.
I had raw honey on hand so I thought if I add it in there if might help producing bacteria and yeast because it has bacteria and yeast. Then I thought that yeast feeds on sugar so adding sugar will help it eat and grow because it doesn't have to break down starch etc. It'll already have the simple sugar.
While I did start it with honey and sugar, I don't intend on feeding the culture with more sugar. I will simply feed it flour and water.
But now I'm thinking what if I shouldn't have added the sugar. I looked it up online and the answers weren't very clear.
It'll be GREAT if I could get some opinions from people who are used to making bread and experimenting with starters and those who have a good knowledge of biology and microorganisms etc...
I'm trying to grow yeast and make a starter. I MIGHT have messed up. Can any bread-savvy/ biology person help me out?
For classic sourdough starter you need usually rye flour. If you have already stable sourdough culture it's not a big problem if you're 'feeding' it sometimes with wheat flour, but to create one you need rye. If you want a long lasting bread try baguette bread with half fermented wheat dough. In bread shape it doesn't dry out that soon. As example: 1kg wheat flour, 500ml water, 12g salt, dry yeast. 24-12 hours before backing you make of the half of all ingredients the dough for cold fermentation in the fridge. This fermented wheat dough will be too sour for baking hence you have to make fresh dough from another half of ingredients. Mix it together, let it rest for 2-3 hours and back it with water vapor in backing oven for crunchy crust.
I've yet to make a sourdough starter but I know when it comes to bread you want to make you're proving a good environment for it. The fact that you used honey and sugar shouldn't be a big deal but I suppose it may be possible you have added a bit too much. Luke warm water is also good to help stimulate the yeast and you want to make sure that if you're adding salt you're not adding too much that will kill them off. When it comes to flour I know you said you didn't know if it was bleached or not, I don't think that's too big a deal, I'm more curious if it was bread flower or all purpose flour.
Dry yeast is just yeast that's in it dormant stage. I'm not sure how to start from scratch if you have none. If you have some, you can grow from there easy.
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