The Great Sourdough Experiment! (or, how to create a sourdough bread from scratch)
Sourdough bread is what's called a "wild-yeast" bread. That means we don't care about those domesticated yeasts that you find in the grocery store. We're hunting our own....like wild horses. I tried this a few years ago and was unsuccessful. It's time to try it again.
I'm following the procedure found in The Bread Baker's Apprentice, by Peter Reinhart. Simply the best book if you want to get on the road to truly understanding the bread-making process, and getting tips on how to turn out a great product at home.
Wild yeast is everywhere. My job is to capture and feed it, to provide a fantastic tasting bread. Who knows...maybe I can start an empire on Rochester Sourdough brand breads. The basics are this: It's an at least 4 day process. We're trying to create a "mother starter". One which will provide me with sourdough bread for my lifetime.
Temperature control is a worry of mine, knowing that it's 5 degrees outside and that our house isn't the worlds best insulated structure in the world. As long as it's above 40 degrees though, our happy yeast-to-be will thrive.
Day 1:
1 cup of Rye Flour
3/4 water
mix, place in my little starter crock covered in plastic wrap, and wait for a day. Yep. That's it. 24 hours until stage 2.
I'm following the procedure found in The Bread Baker's Apprentice, by Peter Reinhart. Simply the best book if you want to get on the road to truly understanding the bread-making process, and getting tips on how to turn out a great product at home.
Wild yeast is everywhere. My job is to capture and feed it, to provide a fantastic tasting bread. Who knows...maybe I can start an empire on Rochester Sourdough brand breads. The basics are this: It's an at least 4 day process. We're trying to create a "mother starter". One which will provide me with sourdough bread for my lifetime.
Temperature control is a worry of mine, knowing that it's 5 degrees outside and that our house isn't the worlds best insulated structure in the world. As long as it's above 40 degrees though, our happy yeast-to-be will thrive.
Day 1:
1 cup of Rye Flour
3/4 water
mix, place in my little starter crock covered in plastic wrap, and wait for a day. Yep. That's it. 24 hours until stage 2.
Sourdough starter MUST have sugar!!!! I use sourdough ALL the time...keep a pot going all winter. 2C each water & flour (potato water, cooled a bit works) & about 3T sugar....cover LOOSELY, I use those plastic bonnets & a half gallon jar. This should set 3 days before using, but stir daily...should be the consistancy of white glue or a bit thinner! You still need yeast when making bread tho to get a nice loaf!
Replenish what you remove with equal parts flour & water....do not need to add sugar every time (Herman food). Keep trying, sourdough is a great bread for diabetics because it has protein.
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Thanks, that seems to make sense to help feed the yeast. I'll have to give that a shot. I'm still thinking that my house is too cold for this...maybe I should wait until warmer temps arrive. I'll try once more with some sugar added now and then.
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