Gaye's Sourdough Tips

* Exported from MasterCook *

GAYE'S SOURDOUGH TIPS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
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From: gaye levy ** dtxt63a

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



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