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Bread
Started by jwl84 at 01-20-2006 1:30 PM. Topic has 2 replies.
  
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 01-20-2006, 1:30 PM
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jwl84
Joined on 01-21-2006
Posts 1
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Does anyone have a good Sourdough Bread recipe? I use to make it years ago and now I can't find anyone with the starter. I have tried making the starter from different recipes, but it does not turn out right. Any help would be appreciated. Thanks!
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03-05-2007, 4:07 PM
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pieman
Joined on 03-16-2006
Posts 1
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I made this starter about four months ago, and I've managed to keep it alive since then, using it to make bread, a chocolate cake, and English Muffins. King Arthur is a great web site, and their recipes and products are top-notch.
"The easiest and most successful method of making your own starter is to combine water, flour, and a tablespoon (or packet) of active dry "domestic" yeast which is available at any grocery store. By letting this brew sit for several days as you would with a dried sourdough starter, the domestic yeast will go "wild" and develop the familiar tang of its truly wild cousins. You'll probably catch some wild yeast in the process as well.
2 cups warm water
1 tablespoon of sugar or honey (optional)
1 tablespoon or packet active dry yeast
2 cups King Arthur Unbleached All-Purpose Flour
Pour the water into a two-quart glass or ceramic jar or bowl, add and dissolve the sugar or honey and the yeast in that order. Stir in the flour gradually. Cover the jar or bowl with a clean dishcloth and place it somewhere warm. By using a dishcloth instead of plastic wrap, you'll allow any wild yeast in the area to infiltrate and begin to work with the domestic yeast which itself is beginning to develop "wild" characteristics and flavors.
The mixture will begin to bubble and brew almost immediately. Let it work anywhere from 2 to 5 days, stirring it about once a day as it will separate. When the bubbling has subsided and a yeasty, sour aroma has developed, stir your starter once more and refrigerate it until you are ready to use it. The starter should have the consistency of pancake batter.
©2006 The King Arthur Flour Company, Inc. All Rights Reserved.
Remember, when you take some out to use it as a starter, replenish it with an equal amount of flour and water i.e., take out 1C starter, add 1C flour and 1C water. Let it stand, covered with plastic wrap at room temperature for 24 hrs. before refrigerating to keep. If you don't use it every two weeks or so, feed it the same way, discarding (or giving away) the 1 cup you've removed. Good Luck, let me know how it turns out! I'm Steven at:
monoclesleeve@peoplepc.com
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03-05-2007, 7:10 PM
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Dink
Joined on 02-14-2007
Posts 21
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Hi Steven, I've been watching for weeks, waiting for someone to
"post" on the forum. I love the recipes I've seen on here, but no
posting from others. I have a sourdough recipe that I use, but it seems
a bit sweet compared to this one you posted. Tell me about your
chocolate cake recipe using your sourdough! I'm always looking
for a moist chocolate cake! So happy to see you on here!!!!!
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Cooking Spot Fo... » Category Specif... » Bread » Sourdough Bread
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