Help with initial Mother Sourdough Starter

Joshie · #41 10/18/11, 07:25 PM

Quote:

Originally Posted by ErinP

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.

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.

Would you please share your regular bread recipe? My family loves my rolls just as they are so I don't want to mess with that.

Raeven · #42 10/18/11, 09:50 PM

Quote:

Originally Posted by ErinP

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.

Oh, absolutely, starter is the easiest thing on earth. But sometimes you get a really excellent wild yeast starter going (they're all different) and you might want to preserve that particular batch.

That's why I do it.

Farwood · #43 10/20/11, 09:04 AM

I've never tried to make my own sour dough starter. I might try after reading this thread.
This thread also reminded me of a recipe on How to make Dry YeastI found in a cookbook made to raise money for the "Sugar Loaf Volunteer Fire Department" in 1974.
I just had to share it here for those who might like to try it.
There is a little story before it on how Edith Scates found the recipe in a leather bound book that used to be her mothers (it also had information on how to raise your children and how to build and manage a household).

How to make Dry Yeast
Boil 2 ounces of hops in 4 quarts of water for 30 minutes. Strain carefully and when liquid is luke warm add 1/4 cup salt, and 1/2 pound of brown sugar. Mix 1/2 pound of flour to a smooth paste with some of the liquid and combine with the rest of the ingredients. Let stand room temperature for two nights and one day.
On the third morning add three pounds raw grated potatoes. Mix and let stand in a warm place until the next day stiffing occasionally. Mix enough corn meal to make it stiff. Form into cakes. Dry on a cookie sheet at room temperature. Turn cakes over occasionally to thoroughly dry them. Use as any other yeast. Dough made with this yeast is usually better if it is allowed to raise overnight.

ErinP · #44 10/20/11, 07:09 PM

Quote:

Originally Posted by Raeven

But sometimes you get a really excellent wild yeast starter going (they're all different)

I guess I haven't noticed that.

I know wild yeasts are unique to the area (which is why you can't buy San Francisco sour dough starter and expect it to survive the influx of your native yeast), but I've never had them vary other than if we moved! lol

VA Susan · #45 10/20/11, 08:31 PM

Quote:

Originally Posted by Farwood

This thread also reminded me of a recipe on How to make Dry YeastI found in a cookbook made to raise money for the "Sugar Loaf Volunteer Fire Department" in 1974.
I just had to share it here for those who might like to try it.

Interesting recipe, Farwood!