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Saturday, March 27, 2010

Sourdough Starter


There is nothing like warm toasted sourdough bread smeared with real butter and shared with friends over an afternoon meal. Everyone has their own version of how to create the starter, here's mine;

1 C warm water
1 C flour
put in glass jar and let sit on the counter over night
every 24 hours feed it
1/2 C water & 1/2 C flour
for 3 or 4 days

It'll be bubbly and have a pleasant yeasty smell when it's ready. 
You can keep it on the counter and feed it everyday or put it in the fridge to slow down the growth and feed it one a week. 

The picture above is a good example of the bubbles and texture, sorry about the dark kitchen shadows, the dough is really make from wheat and is beige in color.
There is no limit on what you can make with sourdough and it's one of those handy, travel with you wherever you go kinds of foods that doesn't require refrigeration. Just be sure to feed it.

Wild Sourdough: The Natural Way to BakeBaking with SourdoughAlaska SourdoughSimple Sourdough: Make Your Own Starter Without Store-Bought Yeast and Bake the Best Bread in the World With This Simplest of Recipes for Making Sourdough (or Sour Dough)Wild Bread - Handbaked sourdough artisan breads in your own kitchenWorld Sourdoughs from Antiquity: Authentic recipes for modern bakersWorldwide Sourdoughs from Your Bread Machine (Nitty Gritty Cookbooks)Sowbelly and Sourdough: Original Recipes from the Trail Drives and Cow Camps of the 1800sSkillet Bread, Sourdough, and Vinegar Pie: Cooking in Pioneer Days

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