Recipe Details

Summary

Name: Gaye's Sourdough Tips

Category: Breads

You will find that your sourdough breads will have more "tang" and will

rise higher in the BM if you follow this procedure:

* Remove a cup )or more) of your starter from the fridge and bring to room

temp.

* Feed with 1 cup flour and 1 cup (or slightly less) water

* Let the starter do its thing. It will become bubbly and foamy. Watch for

its 'peak'. This usually occurs 8 to 10 hours after feeding. It is best to

keep the starter warm (75 to 85 degrees). If it cold out, leave it in the

oven with the light turned on!

* Make your bread during the peak...while the starter is VERY active.

* Dump the unused starter back into the mother pot. Following this method,

you can even make sourdough in the b/m without yeast. Really!

*Variation: Separate your starter into two batches. Create a "beer"

starter with one batch. You will feed this pot with flat beer and flour

instead of water and flour. A very unique and delicious taste!

* To create your own sourdough recipe:

Substitute 7/8 cup start for 1 cup liquid

Reduce flour by 1/4 to 1/2 cup