From: bill@hppsd2 (Bill Turner)Newsgroups: mod.recipesSubject: RECIPE: Sourdough StarterDate: 16 Jan 86 08:36:14 GMTApproved: reid@glacier.ARPAOrganization: Hewlett-Packard Personal Software Div., Santa Clara CACopyright (C) 1986 USENET Community TrustPermission to copy without fee all or part of this material is grantedprovided that the copies are not made or distributed for direct commercialadvantage, the USENET copyright notice and the title of the newsgroup andits date appear, and notice is given that copying is by permission ofthe USENET Community Trust or the original contributor..RH MOD.RECIPES-SOURCE SOUR-START B "2 Jan 86" 1986.RZ "SOURDOUGH STARTER" "Starter culture for making sourdough bread"Many people think of sourdough as something from the Gold Rush days. Not so!Sourdough was the first way raised breads were made. ``Way back then,''there was no such thing as active dry yeast, and all breads(along with a number of other goodies) needed sourdough starter to rise..PPThere are a number of recipes for sourdough starter, but this is one I'veused, and it works fairly well.It came originally from the cookbook\fIThe Complete Sourdough Cookbook\fR by Don Holm..IH "makes 3 cups" "makes 750 ml".IG "2 cups" "warm water" "500 ml"(about.TE 110 45 ")".IG "2\(12 cups" "flour" "500 g".IG "1 pkg" "active dry yeast" "7 g"(optional).PH.SK 1Get a container for the starter. Crockery is best, but just about anythingcan be used, \fBexcept metal\fR. Try to get something with a lid. I use avinyl plastic food-storage container..SK 2Mix flour and water (and optionally yeast)..SK 3Let the starter sit (uncovered or loosely covered) in a warm place untilbubbly and sour, about 3\-5 days..NXIf you do a lot of bread baking, there will probably be enough yeast sporesfloating around your kitchen so that the added yeast isn't needed. The lessyeast you add to the starter, the more ``authentic'' the flavor..PPIf the starter starts turning orange or green, throw it away. Other nastythings have started growing in it!.PPAfter the starter is ready, it can be used immediately. Try to use some ofthe starter once every few days, or it will start to die. The starter canbe refrigerated to last longer (use at least every other week). Make surethe starter is at room temperature before using..PPAfter using some of the starter, replenish what you take with equal amountsof warm water and flour. Let the starter sit until nice and bubbly beforeusing again.
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