rusty_tlc
Dain Bramaged Member
Share recipes starters etc.
I'm a sponge ready to learn.
I'm a sponge ready to learn.
The Sourdough Thread
- Thread starter rusty_tlc
- Start date
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Got your pun cap on eh? 
Got another batch of pizza dough in the fridge...the recipe is Jeff Verrasano's...I posted over in the pizza thread. It starts out with a poolish which is very similar to a sponge...after 3-batches I can honestly say I won't be going back to WF, TJ's or the typical packet+ yeast dough recipes.
Got another batch of pizza dough in the fridge...the recipe is Jeff Verrasano's...I posted over in the pizza thread. It starts out with a poolish which is very similar to a sponge...after 3-batches I can honestly say I won't be going back to WF, TJ's or the typical packet+ yeast dough recipes.
rusty_tlc
Dain Bramaged Member
- Thread starter
- #3
And i thought that would be too subtle. 
Mom would make the most amazing sourdough pancakes when I was a kid. Somewhere along the line she let her starter go. I tried to make a starter years ago but it was not nearly the same. Lately I have more spare time so I'm trying a lot stuff again.
Anybody buy starter on-line? How did that work out?
Mom would make the most amazing sourdough pancakes when I was a kid. Somewhere along the line she let her starter go. I tried to make a starter years ago but it was not nearly the same. Lately I have more spare time so I'm trying a lot stuff again.
Anybody buy starter on-line? How did that work out?
rusty_tlc
Dain Bramaged Member
- Thread starter
- #4
I think I'll start another "mother" the basic method seems to be combine equal parts of flour and water then let it sit for somewhere from 4 to 10 days.
Meanwhile; anybody ever try this?
http://carlsfriends.net/source.html
Seems like it might be worth the cost of a SASE to try out.
Meanwhile; anybody ever try this?
http://carlsfriends.net/source.html
Seems like it might be worth the cost of a SASE to try out.
rusty_tlc
Dain Bramaged Member
- Thread starter
- #6
This is based on the recipe in my old Joy of Cooking cookbook .
equal parts of Flour and water to 1/2 part sugar
Mix it up
Put it in a jars with a loose cover, I used a canning jar with some cheese cloth over it
They gave two sets of instructions, one for kitchens where bread hadn't been baked and the other for kitchens wher there were yeast spores in the air. This was the yeastiest place in our house;
Sent via the ether from my candy bar running ginger bread
equal parts of Flour and water to 1/2 part sugar
Mix it up
Put it in a jars with a loose cover, I used a canning jar with some cheese cloth over it
They gave two sets of instructions, one for kitchens where bread hadn't been baked and the other for kitchens wher there were yeast spores in the air. This was the yeastiest place in our house;
Sent via the ether from my candy bar running ginger bread
Last edited:
rusty_tlc
Dain Bramaged Member
- Thread starter
- #9
No picture from today but the starter is getting foamy. Based on what I've read this is the lactobacillus creating acid to protect itself from other bacteria. This acid is what puts the sour in sourdough. In about a week the yeast will start to take hold.
I racked off 5 gallons of beer tonight, with luck I'll do the other 5 gallons in the AM. By the time my beer is ready I should have a healthy sourdough starter. Maybe I should start looking for something to bake that will go with beer.
I racked off 5 gallons of beer tonight, with luck I'll do the other 5 gallons in the AM. By the time my beer is ready I should have a healthy sourdough starter. Maybe I should start looking for something to bake that will go with beer.
Hope its tasty!
Cruiserdrew
On the way there
Spresso-
I ordered the Italian starter from sourdo.com. I'll trade a bit of it to you on Oct 12 for a different starter if you want to try a different one.
I ordered the Italian starter from sourdo.com. I'll trade a bit of it to you on Oct 12 for a different starter if you want to try a different one.
deal!
just made another 900g batch of Jeff Verrasano's pizza dough this morning; can't wait to taste the difference with a yeast swap...he states the difference is significant.
just made another 900g batch of Jeff Verrasano's pizza dough this morning; can't wait to taste the difference with a yeast swap...he states the difference is significant.
I took a bread class at Honeyville Farms in Cucamonga a few years ago.
Sourdough starter : wrap a bunch of green grapes in a cheese cloth and smash the grapes with a rolling pin or what ever you have. Place the grapes and the bag in a glass bowl and cover them with plastic wrap. Let them sit and ferment for a week, stirring the concoction twice a day. Filter off one cup of fermented juice and mix it with one cup unbleached flower and cover. Place it in the refrigerator for a couple of days and you will have sour dough starter
You won't need to add much starter to your recipe but replace what you do use with an equal amount of fresh flour and return it to the refrigerator. Your starter will stay fresh for a couple of weeks or so, based on my experience. If you aren't going to use it for awhile its a good idea to cut some out, throw it away, and feed the starter with an equal amount of flour.
I experiment with my breads but usually mix two cups white unbleached with one cup whole wheat. Add one tablespoon of sugar, large teaspoon of salt, table spoon of olive oil. Sometimes, since I eat a lot of nuts and the bottom of the nut jars collect crumbs, I will add those.
I bake bread in the oven at home and on the stove top of my Off Road trailer. I am not on my graphics computer or I would post pictures of the stove top oven set up. If I am lazy and have rising dough available I will pinch off balls of dough and pat them out, kind of like a tortilla, and fry them. Takes about two minutes. Used that way the dough will last for a few meals.
Sourdough starter : wrap a bunch of green grapes in a cheese cloth and smash the grapes with a rolling pin or what ever you have. Place the grapes and the bag in a glass bowl and cover them with plastic wrap. Let them sit and ferment for a week, stirring the concoction twice a day. Filter off one cup of fermented juice and mix it with one cup unbleached flower and cover. Place it in the refrigerator for a couple of days and you will have sour dough starter
You won't need to add much starter to your recipe but replace what you do use with an equal amount of fresh flour and return it to the refrigerator. Your starter will stay fresh for a couple of weeks or so, based on my experience. If you aren't going to use it for awhile its a good idea to cut some out, throw it away, and feed the starter with an equal amount of flour.
I experiment with my breads but usually mix two cups white unbleached with one cup whole wheat. Add one tablespoon of sugar, large teaspoon of salt, table spoon of olive oil. Sometimes, since I eat a lot of nuts and the bottom of the nut jars collect crumbs, I will add those.
I bake bread in the oven at home and on the stove top of my Off Road trailer. I am not on my graphics computer or I would post pictures of the stove top oven set up. If I am lazy and have rising dough available I will pinch off balls of dough and pat them out, kind of like a tortilla, and fry them. Takes about two minutes. Used that way the dough will last for a few meals.
Cruiserdrew
On the way there
The sourdo.com website is pretty cool. Ed Wood sounds like he knows his stuff in the sour dough world. Combine that with the pizza guy Jeff V, and it sounds like a winner. As an aside-Jeff V has a series of "mockumentary" videos that are clever and fun.
We've made our own starter a couple of times capturing wild yeasts which is fun, but I'm ready for a known quality.
I'm thinking about the "Giza" starter. That's kind of first bread stuff and I've been there.
The Italian starter should be here this week-I'm thinking that's 2 different starters, and with one or two more it's hard to keep using all variations. Anyway, we bake bread in the winter, so we'll give it a good try. Fun to trade off, too.
We've made our own starter a couple of times capturing wild yeasts which is fun, but I'm ready for a known quality.
I'm thinking about the "Giza" starter. That's kind of first bread stuff and I've been there.
The Italian starter should be here this week-I'm thinking that's 2 different starters, and with one or two more it's hard to keep using all variations. Anyway, we bake bread in the winter, so we'll give it a good try. Fun to trade off, too.