#1 Sourdough10-16-2010, 12:51 AM
Anybody else bake with sourdough starters? I just put my sponge together for tomorrow.
If you don't do it, would you like to try? I've been baking with sourdoughs for some time now so if you have any questions about it, I'd be happy to answer. ;)
And no, they aren't messy, germy, or "weird".
10-16-2010, 01:48 AM
I used to but I have a regular yeast recipe that just blows everything else away.
The key for me is a stone grinder, you can choose your wheat and grains from a much wider selection and also higher freshness and quality.
#3 Go10-16-2010, 10:46 AM
I LOVE sourdough (and sour mash). Tell me how to get started.
Last edited by obx; 03-21-2011 at 07:47 PM.
10-16-2010, 12:20 PM
* 2 cups rye flour
* 1-3/4 cups warm water
* 1/2 tbsp active dry yeast
1. Mix ingredients in large crock or ceramic bowl using wooden spoon.
2. Let sit for 10 minutes.
3. Cover loosely with plastic wrap and set in a warm place for 24 hours.
4. Stir down and feed daily (if left out or weekly if stored in the fridge).
Feeding: remove 1 cup of starter and replace 1 half a cup of flour and 1 half a cup of warm water. Stir it with a non-metallic spoon or whisk. Don't freak out if it collects a thin liquid on top.
You can gradually replace the rye with wheat flour as you feed it or just keep it all rye if you like rye bread (I do). Don't worry, if you use a rye starter to make wheat bread you won't get much of a rye flavor at all.
Throw it out and start over if it turns pink!
I make bread often enough that I just leave my starter out in a crock with a lid. If you store it in the fridge, let it come to room temperature before you use it.
Most starters are ready to use in about 4 - 7 days if left out. You can usually use it before then but the "sour" taste takes a few days to develop. ;)
10-16-2010, 12:33 PMThrow it out and start over if it turns pink!
- Join Date
- May 2008
- In my own private Alamo on The Mountain in Georgia
WHY would it turn pink?Hey careful man! There's a beverage here!
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