Sourdough cultures

DLFL · Post by **DLFL** » Tue Nov 08, 2011 14:50

Jan,
Try drying some of the culture and freezing that. Also you might try taking a small piece of the dough and freezing it for your next starter.

Dick

DLFL · Post by **DLFL** » Thu Nov 10, 2011 23:18

So this got me wanting to do some sourdough bread.
I mixed 2 cups all purpose flour with 2 1/2 cups warm water. I stored this in a bowl with loose fitting lid. I threw 1/2 away and added 1-cup flour and 1-cup warm water each day until the starter was very active. With our temps this took about four days.

Today about 3 pm I took three cups starter, 4 cups white bread flour, and 1 1/2 teaspoon salt.

Mixed and kneaded until bowl was clean and the dough was smooth. This I sprayed with a light coating of oil and covered with lid.

To night I will put the lid on tight and put into the refrigerator. In the morning I will punch down and let it rise again.

Then I will divide and roll into two loaves. When it doubles I will cut the top in three places and place into 450 degree oven with a pan of water in the bottom.

When the bread is a dark brown and sounds hollow when thumped I will place on racks to cool.

Dang I can`t wait until tomorrow when the two loves are done. Fresh bread and butter!!!!!!!

ssorllih · Post by **ssorllih** » Thu Nov 10, 2011 23:24

Sounds like it will be good. That is a very wet starter but there are all types.

ssorllih · Post by **ssorllih** » Thu Nov 10, 2011 23:32

Did you use unbleached flour?

DLFL · Post by **DLFL** » Fri Nov 11, 2011 00:11

I did not use unbleached flour. I got the amounts I started with 2 1/2 cups flour and 2 cups water. Then I removed 1/2 of the mix and added half back.

ssorllih · Post by **ssorllih** » Fri Nov 11, 2011 00:28

added fresh water and fresh flour?

DLFL · Post by **DLFL** » Fri Nov 11, 2011 03:52

Yes I used fresh water and flour each day. Half of original amounts. One day I did add a little extra flour as the liquid on top was getting to be more than I thought it should be. This was a slow starting starter as the temps have been lower this last week and getting colder. Down in the mid thirties tonight and I have not started the furnace yet.

ssorllih · Post by **ssorllih** » Fri Nov 11, 2011 04:47

I usually use equal weights of whole grain flour and water. The consistancy is more like pancake batter. I will start with a half cup of flour and just a bit over a quarter cup of water. But my preference is for about 25 per cent whole grain bread. I don't believe there is a wrong way to make a starter.

DLFL · Post by **DLFL** » Tue Nov 15, 2011 15:01

I made one loaf before the starter was ready. Tasted great but did not get the rise I wanted. The recipe did not use any commercial yeast so the starter has to be really active.

Yesterday evening I took 2 cups starter after feeding it in the morning. I combined 2 eggs, 1 tsp salt, and 2 tbs honey and mixed this up then added to the starter. The mixture was a little thin so I added enough flour to bring this to the consistity of pancake batter. To this 2 teaspoons of baking soda and some blueberries. This made enough pancakes for 4 people. I will be making these again!!!

DLFL · Post by **DLFL** » Thu Dec 01, 2011 15:56

I dug out a book of great information on sourdough baking. It is "Breads From The La Brea Bakery" by Nancy Silverton. ISBN: 6679-40907-6

If one really wants to do true sourdough this is a great book for them.

Dick

orf · Post by **orf** » Fri Oct 05, 2012 13:54

I know this is an old thread but I have a starer from 1847 suposedly,if anyone wants some I can give the info orf...

el Ducko · Post by **el Ducko** » Fri Oct 05, 2012 17:32

orf wrote:I know this is an old thread but I have a starter from 1847 suposedly,if anyone wants some I can give the info orf...

Cool! You could bill it as "1847 'Risen from the Grave' Halloween Sourdough Bread."
(My grandkids would LOVE that.)

Chuckwagon · Post by **Chuckwagon** » Sat Oct 06, 2012 04:00

Hey orf, El Ducko was just a kid in 1847. He grew up a little by 1860 and when the Civil War started, he didn't join the North OR the South! He joined the WEST!

ursula · Post by **ursula** » Sat Oct 06, 2012 05:54

I took off to South America for a couple of months last year, and when I came back my culture was hideously colourful. I was quite putrid.
I'd frozen a small ball of it before I went and was easily able to rejuvenate it by feeding it at room temp for a few days.
It's still going strong.
Regards Ursula

ursula · Post by **ursula** » Sat Oct 06, 2012 05:55

Oops!
I most defitintely wasn't putrid!
Typo!

Sourdough cultures

sourdough cultures

sourdough cultures