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Sourdough starter

plumbbill's picture

Sourdough starter (post #65271)

in

Hi all, Bill your friendly neighborhood hirise plumber needs your help.


I need a good sourdough starter recipe.


I usually get my starter from my mom & my wife gets confused on what it is in the fridge & throws it out.


& instead of asking my mom for more I would like to just start my own.


I have read a few different ways on the web, but I'd like to hear how you all do it.



 

 
SallyBR1's picture

(post #65271, reply #1 of 6)

I have two starters going - one I made myself, using Dan Lepard's recipe, from his book "The Handmade Loaf"

the other one is a commercial starter that I bought from King Arthur.

The recipe for Dan Lepard's sourdough is quite long- maybe you can find it in the net somewhere?

 


 


American Citizen, with a tropical twist...


(May 29th, 2009)

 


 


http://bewitchingkitchen.wordpress.com

plumbbill's picture

(post #65271, reply #2 of 6)

Thanks Sally.


I was thinking about using a commercial starter, but I might run into the same problem i have with my moms starter ;-)


But if I was to go with http://www.kingarthurflour.com/shop/items/sourdough-and-crock-set that might end the confusion.



 

 
Adele's picture

(post #65271, reply #4 of 6)

You could always get a big black marker and write:  DO NOT THROW OUT on the container.  LOL

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

plumbbill's picture

(post #65271, reply #5 of 6)

;-)


Well there is that.


I used a glass mason jar with the wire lid, it doesn't thrown out it gets cleaned out.



 

 
jyang949's picture

(post #65271, reply #6 of 6)

Found this in Hawaii by James Michener.
...Each Friday during the past four decades it had been Amanda's ritual to make the family yeast, and for the for the first two Fridays, Mun Ki studied to see how she performed this basic function in American cookery. He watched her grate the potato into a stone jar of almost sacred age and add a little salt and a lot of sugar, after which she poured in boiling water, allowing all to cool. Then, ceremoniously, she ladled in two tablespoonfuls of active yeast made the Friday before, and the strain continued. For forty-three years Amanda had kept one family of yeast alive, and to it she attributed her success as a cook. She was therefore appalled on Mun Ki's third Friday to enter the cookhouse full of ritualistic fervor, only to find the stone jar already filled with next week's yeast.

With tears in her eyes, she started to storm at Mun Ki, and he patiently listened for some minutes, then got mad. Flashing his pigtail about the kitchen he shouted that any fool could learn to make yeast in one week. He had been courteous and had studied for two weeks and now he wanted her out of the kitchen. Not understanding a word he was saying, she continued to mourn for the lost yeast, so he firmly grabbed her shoulders and ejected her onto the lawn. On Monday the new batch of yeast was a good as ever and she consoled herself philosophically: “It's the same strain, sent forward by different hands.” Suddenly, she felt the elderly white-haired woman she was.

roz's picture

(post #65271, reply #3 of 6)

The wildyeast site has a great tutorial on starters and everything else! Susan is a great instructor.

http://www.wildyeastblog.com/2007/07/13/raising-a-starter/

I feed my levain (starter) two or three times before using and then slip it in to the fridge to 'sleep' until I want to use it again. I feel the addition of rye flour is essential and I nourish it with the rye at every feeding.

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz