Dough Recipe Bread

What are signs of activity in the long fermentation of a starter intended for use in making sour dough bread?

I am to let the yeast activate in a long fermentation process of 1-3 days. The starter is based on potato's. When will I know it is ready to use to make a sour dough recipe? Thanks!

It should start bubbling overnight ( leave it somewhere warm),
You know the fermentation has started by the sight of frothy bubbles.

After 24 hours stir it, and add the same amount of flour/potato and water mix back into the frothy starter, stir and leave again for 24 hours.

Cover it airtight each time, and the airtight container should be full of fermented air- use a rubber band around the lid of a glass jar or bowl.

After day 3, stir it, it should be bubbled again, thrwo half away( or use it to start another starter), and add a mix of the same ingredients again- this process is to "feed" the starter.
basically all this bacteria has formed and it eats the flour or potato and cause fermentation. When it has eaten all the goods, then the strater would go flat, because the bubbles have noting left to eat, so you have to keep replenishing it, in the beginning.
I made a starter which took 7 days. It smells preet bad, and you must keep it very very clean. ALways use boiled spoons to stir it, and never cross contaminate the spoon you use, in another something beforehand.
Any tiny grain of foreign matter can kill the bubbly starter!~

It is basically ready after about three- four days, when you have agloppy bowl with frothy liquidy
oatmeal looking stuff- its not meant to be firm like dough, it's meant to be quite runny and if there is separation on the top with a pale yellow watery liquid, this is just the "hooch" and it's supposed to be there. I always sitr mine back into the starter.
Don't overstir your starter either.
So, take a cup of this starter, or however much to recipe says, and now you can put the bowl of starter in your fridge.The cold will keep the bacteria at bay, they won;'t die and it'll be in a sort of suspended animation until they get warm again. Next time you want to make bread, just take the starter bowl out of the fridge, and leave it to warm up over night.
You are supposed to toake it out of the fridge every week to "feed" it- that is, take it out, let it get room temp again, stir it, and add the same flour and water mix to it, so it will feed on the new ingredients.Cover again, ( elastic band around the neck of the bowl) and leave warm over night. Stir, and pout back in fridge- this is to keep it alive and growing.

Making a German Stollen Bread Dough Recipe, YUM!


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