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09/27/11, 10:48 PM
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Join Date: Mar 2010
Location: Virginia
Posts: 1,262
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Here's a good site for those who want to try to catch the wild yeast.
http://www.breadtopia.com/make-your-...dough-starter/
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"Thou hast made us for thyself, O Lord, and our hearts are restless until they find their rest in thee..” --Augustine
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09/27/11, 11:36 PM
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Join Date: Mar 2010
Location: Virginia
Posts: 1,262
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Quote:
Originally Posted by Joshie
I've only made Amish bread, not regular sourdough. Let us know how yours goes. I've googles Amish starter and have seen opposing views regarding leaving the starter in a towel-covered bowl vs a ziploc bag. Hmmm, now you've got me interested in sourdough.
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I always kept mine in a ceramic bowl loosely covered with glad wrap or a cloth. A friend used to keep hers on the counter in a zip loc bag and it did OK. I would put mine in the refrigerator after leaving it out for a couple hours after feeding it. I didn't stir mine every day, but it probably does better if you do. I always put it in a clean bowl each time I fed it and sterilized the bowl and spoon (let them cool a bit). That way bad bacteria won't have a chance to ruin it. That happened to me one time so after that I rinsed the bowl and spoon with boiling water.
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"Thou hast made us for thyself, O Lord, and our hearts are restless until they find their rest in thee..” --Augustine
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09/28/11, 07:02 AM
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Join Date: May 2002
Posts: 6,395
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You will have a better chance of catching yeast if you put some slightly past their time grapes in the starter. Fish them out later.
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09/28/11, 08:33 AM
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Too many fat quarters...
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Join Date: Aug 2007
Location: SW Nebraska, NW Kansas
Posts: 8,537
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Guys, the yeast is just in the air. There's really no "catching" involved....
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09/28/11, 09:18 AM
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Join Date: Aug 2003
Location: NC
Posts: 1,803
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The starter that I tried a while back is still working great. Called for yogurt. I keep mine in a crock in the fridge. Here's a picture of my crock and honey oat sourdough bread. Love this recipe because it's so easy. I just substitute 1/2 cup starter for the yeast that the recipe called for.
Here's where the recipe came from:
http://www.food.com/recipe/foolproof...starter-137811
Last edited by Nette; 09/28/11 at 09:29 AM.
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09/28/11, 09:58 AM
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Jhn Boy ina D Trump world
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Join Date: Mar 2006
Location: NC
Posts: 2,394
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Well I started it last night. Here's what I put:
1 1/2 c flour
1 1/2 c warm water
1/2 sugar
1/3 cup potato flakes
2 pkgs of yeast
This morning it was bubbling away nicely. I have it in a ceramic, handled bowl with a dish towel over it, sitting in the oven.
So far so good. I gotta remember to stir it tonight, since I didn't have time to this morning before work.
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09/28/11, 09:59 AM
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Join Date: Feb 2007
Location: Michigan
Posts: 1,859
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Nette - that is a lovely picture. Your bread looks delish.
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09/28/11, 09:59 AM
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Jhn Boy ina D Trump world
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Join Date: Mar 2006
Location: NC
Posts: 2,394
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Quote:
Originally Posted by Nette
The starter that I tried a while back is still working great. Called for yogurt. I keep mine in a crock in the fridge. Here's a picture of my crock and honey oat sourdough bread. Love this recipe because it's so easy. I just substitute 1/2 cup starter for the yeast that the recipe called for.
Here's where the recipe came from:
http://www.food.com/recipe/foolproof...starter-137811 |
You can send me a loaf of that dang bread! That stuff looks like it would make a bull dog break his chain!
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09/28/11, 01:49 PM
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Join Date: Jan 2008
Location: mississippi
Posts: 53
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Nette,
Could you post your recipe for the Honey oat sourgough bread?
It looks so delicious, I would like to take some to my daughther's this weekend.
Thanks and have a blessed day!
Akitt
Last edited by akitt; 09/28/11 at 01:54 PM.
Reason: sp
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09/28/11, 02:14 PM
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I love South Dakota
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Join Date: Jun 2006
Location: South Dakota
Posts: 5,261
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longshadowfarm - thank you so much for posting that link! that is the exact problem I have had this summer trying to get starter to "start". I've done fine in the winter months, who knows why.
I love knowing the why behind what is happening. I asked my husband to pick me up some apple cider and will try that. Not willing to do the pineapple juice unless I can't make a go of it with the cider.
I wonder what the PH is of the potato water, and if that is why it might make a difference. Really neat to learn about why it bubbles up on the second day, and that it's not actually a good thing when it does that.
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09/28/11, 02:18 PM
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Ouch! Pinch you.
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Join Date: May 2010
Posts: 1,868
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A video from River Cottage!
http://www.youtube.com/user/zodiacza1#p/c/E3C9DD25630F9489
Go to Part 2 of 7 and then go to about 13:00 in to see the part on making a sourdough starter.
Buy the DVD at http://astore.amazon.co.uk/rivecott-...ail/B003NEQ7TS (they fulfill via Amazon and say all their DVD's are Code 0 so they will play in the US).
__________________
The three divine teachers of man: worldly calamity, bodily ailment, and unmerited enmity, and there is but through God alone a deliverance from them. Maine Farmer's Almanac
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09/28/11, 03:04 PM
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Join Date: Aug 2003
Location: NC
Posts: 1,803
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Akitt, the honey oat overnight bread is in the Martha White Cookbook, but I found the same recipe here:
http://adashofdomestic.wordpress.com...oatmeal-bread/
I just substitute 1/2 cup of my starter for the yeast and water. I don't let mine rise in the fridge like it calls for. Just let it rise wherever you normally do. Sometimes I substitute whole wheat pastry flour for part of the plain flour. It's a very good bread, especially if you add more honey!
I am just amazed that my starter is doing so well. I've tried and tried to do starter without any luck, and this one really is foolproof.
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09/28/11, 04:47 PM
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Join Date: Jan 2008
Location: mississippi
Posts: 53
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Thank you Nette for the recipe. I can't wait to try it.
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09/29/11, 05:29 PM
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Join Date: Nov 2002
Location: Alaska
Posts: 4,528
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I wouldn't worry as much about the liquid as the wheat. It seems to me that the more important thing is to use whole wheat. You can use some vinegar too, but you could also use some orange juice. We started out with one using milk before I found that page and it did recover even before I was able to get another one up and running the most efficient way.
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10/15/11, 05:29 PM
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Join Date: Dec 2008
Location: Illinois
Posts: 8,246
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Quote:
Originally Posted by ErinP
Sour dough shouldn't have any yeast. Not the starter, and certainly not when you go to put it in baked goods. That defeats the whole purpose!
This is the one we use when creating new starter (though we also have starter that's about 5 years old...).
2 cups thick potato water*
2 Tbs sugar
2 cups flour
Beat into a smooth, creamy batter. Cover. Set in warm location. (This is where he'll live.) Should be ready in about a week.
*Potato water is when you boil potatoes in a few cups of water (as little as possible, really). After they're soft, mash the whole works into what's left of the boiling water. Voila. "Potato water"
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Would you please post your sourdough recipe? How many potatoes do you use when making your potato water? Can you freeze starter when you're not using it?
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Moms don't look at things like normal people.
-----DD
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10/15/11, 08:06 PM
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Join Date: Aug 2005
Location: Austin-ish, Texas
Posts: 5,000
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Quote:
Originally Posted by Joshie
Would you please post your sourdough recipe? How many potatoes do you use when making your potato water? Can you freeze starter when you're not using it?
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I'm also interested in Erin's sourdough bread. Grew up on the West Coast, where sourdough is everywhere, and miss it now that we're in Texas.
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"Perhaps I'll have them string a clothesline from the hearse I am in, with my underwear waving in the breeze, as we drive to the cemetary. People worry about the dumbest things!"
by Wendy
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10/15/11, 08:45 PM
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Reluctant Adult
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Join Date: Oct 2011
Location: The Wilds of Oregon
Posts: 7,175
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I have a good wild yeast starter I started when I moved to Oregon 7 years ago. But here's some easy insurance in case something bad gets into your starter (it happens):
Paint some good, active starter on the back of a clean cookie sheet. Allow to dry overnight. It will flake off in big flakes. Place in a bag and freeze. It will last indefinitely.
To reconstitute, crumble the flakes into some water with some flour and a pinch or two of sugar. Allow to ferment as usual.
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10/15/11, 08:59 PM
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Join Date: Jul 2004
Location: NW-IL Fiber Enabler
Posts: 10,215
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Beat me to it Raeven. I paint my sourdough starter on wax paper or the shiny side of freezer paper. I store the dry starter in a 1/4 pint canning jar.
I bring it back to life with potato water, flour and honey.
Even using the same recipe to start sour dough, the taste will be different in different areas because the wild yeast is different.
If you're fermenting other items (like pickles, kamocha, ACV, et al) keep them as far apart as you can. They will effect each other and not always in a positive way.
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10/17/11, 07:38 PM
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Too many fat quarters...
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Join Date: Aug 2007
Location: SW Nebraska, NW Kansas
Posts: 8,537
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The bread itself varies by DH's mood. lol Usually he makes sourdough cinnamon rolls! And sour dough waffles are also popular around here. (Though, sadly, I have celiac disease and can't have any of it anymore!  )
So far as the starter itself, Joshie, just boil some spuds. Two or three good sized ones are a plenty.
Quote:
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Paint some good, active starter on the back of a clean cookie sheet. Allow to dry overnight. It will flake off in big flakes. Place in a bag and freeze. It will last indefinitely.
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This is a slick idea! Because I honestly don't know if regular starter can be frozen... Truth be told though, as easy as starter is to brew up, I'm not sure I'd bother.
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~*~Erin~*~
