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View Diary: The Bread Project: Sourdough as Recovery Therapy (53 comments)

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  •  Have you worked on starter only proofs yet? (3+ / 0-)
    Recommended by:
    Bill W, alisonk, JBL55

    use the same schedule for sourdough starter basically and make bread without adding yeast. I only use a french recipe to avoid spoilage issues with proteins like egg or dairy.

    "Til you're so fucking crazy you can't follow their rules" John Lennon - Working Class Hero

    by Horace Boothroyd III on Tue Feb 26, 2013 at 05:31:04 AM PST

    •  That was my thought. (3+ / 0-)

      I began making sourdough using a starter which I kept going in the fridge, and livened up each time I needed to use some of it.  I would use some "insurance yeast" when I made the dough, which guarantees a predictable rise, but some flavor is sacrificed.  Eventually, I started working without a net and using only my starter to leaven the bread.  It takes longer, but I think it's worth it.
      I'm also questioning the logic behind making a new starter for every batch.  Considering that the best bakeries in the world are using starters that have been kept alive for upwards of a hundred years, I'm not inclined to believe that they're doing it wrong.  
      On the other hand, I don't know if it works differently when using a bread machine.  I've never tried one.

    •  Yeast does not like metal. You should avoid metal (4+ / 0-)
      Recommended by:
      JBL55, BlackSheep1, radarlady, glorificus

      and go with glass or ceramic bowls.

      "Til you're so fucking crazy you can't follow their rules" John Lennon - Working Class Hero

      by Horace Boothroyd III on Tue Feb 26, 2013 at 07:08:32 AM PST

      [ Parent ]

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