The search for a viable starter is on. Where should I look - besides ordering over the internet? Has anyone bought starter from local bakeries? Does anyone have a good starter going? Anyone made the "pineapple juice solution" starter?
Wanting to bake my own sourdough - am willing to feed regularly a few million wild yeasts.
I know I'm not the first to enquire here; any guidance appreciated.
Kalee
galephil
01-18-2009, 12:06 PM
Making your own sourdough starter is very easy. When I was a kid growing up in Alaska, we simply mixed equal amounts of flour and water in a glass or ceramic container with a cover and added a 1/4 t. yeast to get one started. Don't use more yeast or you could have a mess if it overflows your bowl. It needs to sit in a warm place for 3 to 5 days to get going. Then the night before you want to use it, take out the amount needed for your recipe and add equal amounts of water and flour to whatever is left. That wll be the starter for the next time.
The Sunset Cookbook of Breads (1970) suggests using equal amounts of milk and flour. Other handy hints: feed your sourdough with a little fresh flour and water is you don't use it in a week's time. You can store it in the refrigerator if you aren't planning to use it for a while; that slows down the process of "souring" the dough. You can even put it into the freezer if you are gong to be away for a while.
Happy pancakes from a former Alaskan.
Gale
The search for a viable starter is on. Where should I look - besides ordering over the internet? Has anyone bought starter from local bakeries? Does anyone have a good starter going? Anyone made the "pineapple juice solution" starter?
Wanting to bake my own sourdough - am willing to feed regularly a few million wild yeasts.
I know I'm not the first to enquire here; any guidance appreciated.
Kalee