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In a couple of days I start the Sourdough Section of Beth Hensperger The Bread Lover's Bread Machine Cookbook, (inspired by the movie Julie on Julia where Julie cooks here way through Julia Child's cookbook, I decided to do the same thing but using Beth's bread cookbook, and my splurge on a retail therapy trip of a Breville Brad machine), so i decided to get the Sourdough starter going early to develop the best sour taste.  Beth suggest's a starter by Goldrush Sourdough.  But I decided to go with a culture sold on Amazon.com by Breadtopia.com.

The Sourdough starter arrived as died flakes, which were placed in a couple of tablespoons flour and water.

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After 24 hours I added a third cup more flour and a third cup water.  The next day the volume of the started had at least doubled.  I then transferred the starter to a mason jar, and added another cup of flout and aout 2/3 cup water.  Withing a couple of hours the volume of the starter had again doubled, lots of bubbles had formed on the top, and I was the proud owner of a healthy and vibrant sourdough farm.

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Now that my farm is going strong I am going to double the volume one last time.  Everything I have read about the upkeep of the farm states that it needs to be kept in the refridgerator, fed and watered weekly, and that it is best to let it reach room temperature before using it in a recipe.  So I will let it sit on the counter for another night, and try it in White Sour Dough bread in the morning.

From what I have read online there are two types of sourdough recipes, ones that just use the starter for their leavening, and ones that also use yeast.  Beth seems to be in the second school as all of her recipes also call for yeast to be used.

So I guess I am going to have to do more research and find some online that just use the starter for leavening just to taste the difference.  

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Comment Preferences

  •  Tip Jar (15+ / 0-)

    - Jeff US Army/Retired ... With a long enough lever one person can move the World! DoSomething-Anything.Info

    by l3m0n on Sun Oct 07, 2012 at 07:52:52 PM PDT

  •  Culture for flavor, yeast for puff (3+ / 0-)
    Recommended by:
    glorificus, grover, blueoasis

    Many cultures will give you plenty of puff, but some benefit from having a little standard yeast to help things along. The added yeast doesn't add much to the flavor, just makes it less likely that you end up with a brick.

    Disclaimer: If the above comment can possibly be construed as snark, it probably is.

    by grubber on Sun Oct 07, 2012 at 08:07:33 PM PDT

  •  Oh Please Please Please (2+ / 0-)
    Recommended by:
    glorificus, blueoasis

    if you run into a Pumpernickle (sourdough) recipe that works - let me know!

    I've been trying forever and not making much progress.

    Democracy, if done properly, is rude, messy, and loud

    by allensl on Sun Oct 07, 2012 at 08:16:24 PM PDT

  •  straight sourdough (6+ / 0-)

    I have been baking sourdough bread pretty regularly for a few years now and I never add yeast. I also went with a wild caught yeast rather than store bought.

    The basic recipe (from The Bread Bakers Apprentice, highly recommended) is:

    day before build a firm starter with:

    4.5 ounces bread flour
    4 ounces starter
    just enough water to make a firm dough

    Let rise at room temperature until doubled then refrigerate.

    Day 2:

    20.5 ounces bread flour
    12 to 14 ounces water
    firm starter (cut up so it is easier to mix)
    2 teaspoons salt

    mix, kneed, rise, shape, proof, bake (Wait a minute, you mentioned a bread machine. I have never used one but whatever the drill is for that.)

    Lately I have been adding some olive oil, chopped fresh rosemary, parsely, and garlic to make sandwich rolls. Yum. (A variation on something I read here in a Sunday Bread thing.)

    •  I second the recommendation (1+ / 0-)
      Recommended by:
      glorificus

      for The Bread Baker's Apprentice and other books by Peter Reinhart (who usually combines sourdough and added yeast).  For all sourdough, have a look at Tartine Bread by Chad Robertson.

      "If they give you lined paper, write the other way." (Juan Ramon Jimenez)

      by bread on Sun Oct 07, 2012 at 08:46:31 PM PDT

      [ Parent ]

    •  That book is worth its weight in gold. (0+ / 0-)

      As in Reinharts Artisan Breads Every Day.

      _How to Make Bread by Emmanuel Hadjiandreou is also a great book for starting out --and coming back to again and again.

      I preferment often, so I'll use 1/4-1/2 tsp commercial yeast just for that process. Essentially, I make a biga, develop the  grains' flavors via preferment, then stir in my SD starter and final flour, water and salt. It takes about 3-4 days from start to finish, but I usually get bread that has.layers of flavors.

      The downside,  of course, is that I always have something taking up room "brewing" in my refrigerator... in addition to my whole wheat AND white SD starters.

      :)

      © grover


      Join Muppets Against Mitt! Go to www.barackobama.com to join now. This message brought to you by the number 2012 and the letters B and O.

      by grover on Sun Oct 07, 2012 at 09:00:57 PM PDT

      [ Parent ]

      •  I guess I should add, for context, (0+ / 0-)

        That I end up with 2  1.5-ish lb rounds (or 4  loaves the size of regular French bread) when I'm done. So that 1/2 tsp yeast is very little for the benefit I get in return.

        © grover


        Join Muppets Against Mitt! Go to www.barackobama.com to join now. This message brought to you by the number 2012 and the letters B and O.

        by grover on Sun Oct 07, 2012 at 09:13:59 PM PDT

        [ Parent ]

  •  Nothing like San Francisco sourdough (1+ / 0-)
    Recommended by:
    glorificus

    I understand there are a few starters still alive from the gold rush.

  •  I have a recipe (2+ / 0-)
    Recommended by:
    glorificus, Pam from Calif

    for waffle (or pancake) batter - no yeast. (Waffles are finger food!) (My starter is Gold Rush, and it's more than 30 years old. I have to feed it to keep it from getting too sour.)

    Sourdough Waffles
    1 cup starter
    2 1/2 cups flour - up to half can be whole-wheat
    2 cups water

    Mix together in a 3 or 4 quart bowl and set in a warm place for 8 to 12 hours.

    2 eggs
    2 tbsp oil
    1 tsp baking soda
    1/2 tsp salt
    2 tbsp sugar

    While the waffle iron or the griddle is heating:
    Beat the eggs well with the oil and stir into the starter.
    Mix the soda, salt ,and sugar together, mashing the lumps of soda. Stir into the batter. (It will foam - this is why you have a large bowl!)\

    Use about 1 to 1/4 cup batter per 4-square waffle.

    (Is it time for the pitchforks and torches yet?)

    by PJEvans on Sun Oct 07, 2012 at 08:30:22 PM PDT

  •  Boil potatoes, let water stand (0+ / 0-)

    collect wild yeast, throw in some grapes, add some flower and cut in half or more as it grows. Refrigerate.

    "Lets show the rascals what Citizens United really means."

    by smiley7 on Sun Oct 07, 2012 at 09:58:39 PM PDT

  •  Great new-to-me recipe which could be sourdough (0+ / 0-)

    German caraway (and salt) rolls (Kummelweck), famous in upstate New York for Beef on Weck (roast beef sandwiches).

    I won't have roast beef until later his week, but I can attest it's great with leftover Chinese roast pork & mushrooms.

    Don't let millionaires steal Social Security.
    I said, "Don't let millionaires steal Social Security!"

    by Leo in NJ on Mon Oct 08, 2012 at 06:06:17 AM PDT

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