Sourdough

arbilad · Head Chef

Sourdough

bokbadok · Senior Bucketkeeper

I had read that you needed to culture the starter for a week or so before it was mature enough to bake with. Apparently that is not hte case with yours?

bokbadok · Senior Bucketkeeper

Oh - and a link that points directly to this great recipe would be appreciated. I'm still wandering around that site trying to find it.

arbilad · Head Chef

I'll find a direct link shortly. And actually this starter has been brewing for about a week.
It's pretty simple, really. Put 1/4 cup water and 3/8 cup flour in a jar. In 12 hours take away half the starter, add the same amounts, stirring in between each. Continue that every twelve hours.
Oh, and you're supposed to keep it in a place that's 85 degrees. I haven't kept it constantly at that.

arbilad · Head Chef

BTW, the loaves turned out just great. They only have a light sourdough taste, but it's definitely there. And no commercial yeast at all.
My mom told me that if you put the sourdough sponge in the fridge overnight, you get a stronger sourdough taste. I may have to try that.
I also did white loaves today. Next time I think I'll try replacing one of the cups of flour with a cup of rye. The recipe that I used out of Joy of Cooking even recommends trying that.
We're trying to get away from buying bread in the store and making our own. Me no likum gypsum in my bread, and many commercial brands cut the flour in their bread with gypsum.

bokbadok · Senior Bucketkeeper

Gypsum?! Hm. Never heard that one before.

But I am totolly on board with refining the skills of do-it-myself-ism. Knowing how to make bread with no yeast could definitely make or break a survival situation. I've been wanting to learn more about breadmaking, and sourdough in particular, for some time. I think I'll try this starter too. My biggest problem is finding a warm place for it to live. We've had the coolest spring and early summer in my memory.

-- Edited by bokbadok at 20:06, 2008-06-08

arbilad · Head Chef

bokbadok wrote:

Gypsum?! Hm. Never heard that one before.

But I am totolly on board with refining the skills of do-it-myself-ism. Knowing how to make bread with no yeast could definitely make or break a survival situation. I've been wanting to learn more about breadmaking, and sourdough in particular, for some time. I think I'll try this starter too. My biggest problem is finding a warm place for it to live. We've had the coolest spring and early summer in my memory.

-- Edited by bokbadok at 20:06, 2008-06-08

Straight from the horse's mouth concerning gypsum in bread. They're not a tin foil hat site. They make gypsum. You'll have to search a little bit on the page to find the uses of gypsum, which include flame retardant. Yum. just the sort of thing you want in bread.
Coolest spring and early summer are all due to global warming.
We've had some cool days here and it still seemed to rise. You could keep it near a lamp or something like that, and I'm sure it would help.
Oh, and I forgot to mention, you're supposed to keep the starter covered with saran wrap.

Cocobeem · Keeper of the Holy Grail

Waiting for direct link, too.

Probably put mine out on the patio once the weather heats up. (Which I'm NOT looking forward to, I might add.)

bokbadok · Senior Bucketkeeper

So I mixed up two: one with whole wheat flour, and one with white all purpose flour. They're currently on top of the fridge, because my daughter nixed my great idea of keeping them in her snake terrarium (it's 80 degrees in there). Am I supposed to keep lids on them or do they need access to the air?

arbilad · Head Chef

http://sourdoughhome.com/startermyway.html

arbilad · Head Chef

I'm not the expert, so just read the link.
BTW, for those who don't have measuring cups that will measure three eighths, that's the same as 6 tablespoons.

bokbadok · Senior Bucketkeeper

Dang! I did 1/2 cup water. Grrrr. I guess I'll go add another 3/8 cup flour.

arbilad · Head Chef

Had to check to make sure I'm not the one who guided you wrong. I'd hate to be responsible for giving you bad info.

bokbadok · Senior Bucketkeeper

Don't worry arb. I can follow the link fine. I just remembered wrong on the water.

Jen · Senior Bucketkeeper

I think I'd prefer unleavened bread to sourdough. Still, my husband loves it, so I think I'll give this a try.

arbilad · Head Chef

So, is anyone going to return and report? How did your sourdough starters turn out? Mine is loving the hot weather we've been having.

Jen · Senior Bucketkeeper

Mine failed miserably. I also forgot a couple of feedings. I'm going to try to master a starter with yeast first, then move on to this one. I still want to learn to do it. Seems a pretty valuable skill for preparedness schtuff.

Cocobeem · Keeper of the Holy Grail

I forgot about this! I'll have to do it around Pioneer Day, after we're back from vacation. That'll be easy to remember. "I started this sourdough on Pioneer Day waaaaaay back in 2008, when you had Wal-Marts and everything."

bokbadok · Senior Bucketkeeper

I've made sourdough bread twice - the second time it rose better and had a pretty good crumb and tasted awesome. I'm having trouble getting the crust like I want it though. And the round boule sags to a flying saucer shape while rising. But it tastes good....

arbilad · Head Chef

I'm not making perfect loaves. They don't rise much in the oven usually, for instance. But it makes decent bread, and I'm getting better. I just found a recipe for Russian black bread that doesn't use coffee, so I'm going to try that when I get my hands on some dry malt and some baker's caramel coloring.

arbilad · Head Chef

Still haven't tried the Russian Black Bread, but I've been getting good success with my sourdough starter when I add rye flour. It likes rye flour a whole lot better than bleached white flour. I haven't tried much whole wheat flour in the starter, but I imagine that would work better too.
I started my starter originally with rye flour, and when I've forgotten to feed it and it's feeling lethargic, rye flour gets it going well again.
Plus, the sourdough taste has been improving over time. So, at first you won't get a strong sourdough flavor with your starter. But over time it will get much stronger.

Cocobeem · Keeper of the Holy Grail

I'll start baking bread when the weather cools off... sigh...

arbilad · Head Chef

We've decided that we should have bread in the oven baking when people come by to look at kittens. People love the smell of baking bread. I've heard that some realtors will have bread baking in the oven of a house they are showing.

Jen · Senior Bucketkeeper

Oh I'm so glad you bumped this. Hubby's birthday is later this week, and he loves sourdough. I think I'll make him some sourdough bread to go with his birthday dinner.

arbilad · Head Chef

If you're having trouble getting your own starter going, you can buy commercial starters. The website I linked to has a guide to some good ones. I'd bet that in Idaho there are survival oriented stores that might carry them.

Jen · Senior Bucketkeeper

I'm going to try a cheater one with yeast. . . but I'm still determined to master the one you posted. Just not this week. :)

Cocobeem · Keeper of the Holy Grail

Yeah, me too!