Thread: Sourdough

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  1. #1 Sourdough 
    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".
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  2. #2  
    PORCUS MAXIMUS Rockntractor's Avatar
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    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.
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  3. #3 Go 
    Senior Member obx's Avatar
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    I LOVE sourdough (and sour mash). Tell me how to get started.
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    Last edited by obx; 03-21-2011 at 06:47 PM.
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  4. #4  
    Quote Originally Posted by obx View Post
    I LOVE sourdough (and sour mash). Tell me how to get started.
    It's easy. You can buy sourdough "starters" over the Internet and most of them are good and inexpensive. Your starter won't retain that particular character for very long (wild yeast in your house will probably out-compete it) but it's stress-free way to get started. Otherwise, just use a starter recipe. I like this one:

    * 2 cups rye flour
    * 1-3/4 cups warm water
    * 1/2 tbsp active dry yeast

    Preparation:

    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. ;)
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  5. #5  
    Senior Betwixt Member Bubba Dawg's Avatar
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    Throw it out and start over if it turns pink!
    That kinda freaks me out.

    WHY would it turn pink?
    Hey careful man! There's a beverage here!
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  6. #6  
    PORCUS MAXIMUS Rockntractor's Avatar
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    Quote Originally Posted by Bubba Dawg View Post
    That kinda freaks me out.

    WHY would it turn pink?
    Evolution, her meat fingers she makes don't really start out as meat!:eek:
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  7. #7  
    Senior Betwixt Member Bubba Dawg's Avatar
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    Quote Originally Posted by Rockntractor View Post
    Evolution, her meat fingers she makes don't really start out as meat!:eek:
    Doctor Gingerstein!!!!!:eek:
    Hey careful man! There's a beverage here!
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  8. #8  
    Most of the yeast flying around are benign (especially if you bake a lot) but a few are nasty critters. If they colonize your starter, they signal their evil intentions by turning it pink.

    I'm not the one making meat hands this year. That's Philly. Her veggie-flirtation lasted about as long as a Thursday night altar call. :p
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  9. #9  
    PORCUS MAXIMUS Rockntractor's Avatar
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    Quote Originally Posted by Bubba Dawg View Post
    Doctor Gingerstein!!!!!:eek:
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  10. #10  
    TANSTAAFL. asdf2231's Avatar
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    Quote Originally Posted by Rockntractor View Post
    Sir... I am in awe!
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