Sourdough upkeep
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Sourdough info | |
Directions
Recipe by: KKPD13B Linda Caldwell As many of you know, I'm excited about using Donna German's new book WORLDWIDE SOURDOUGHS FROM YOUR BREAD MACHINE. the information in this book is of interest to "by hand" bakers, too. Here's an example! "If the culture has not been used in a month or so, it may require 1 or 2 feedings prior to using to bring it back >>> up to its fast rising capacity. The more often the culture is used, the faster it is, and the better it will rise.
1.Remove the culture from the refrigerator 2.Divide the culture in half, placing each half in its own 1 quart wide mouth jar or plastic container 3. Add ½ C warm (95f to 100f) water and ½ C white bread flour to each of the cultures. 4. Place lid on jars but do not fasten tightly. 5. Place jars in proofing box at 85f. Leave jars in proofing box until foamy bubbles appear. This may take a few >>> hours or from one to several days depending on how long the culture was dormant. I'll put information on making a "proofing box" under its own later. My starter's out on the kitchen counter and has just been fed. Since it wasn't used for almost a month while I was away it may take a while to get it ready to use. If it foams up soon, I'll make a loaf today without the commercial yeast. It DOES take a while but is very good. Linda in Birmingham *P SC 07/30/94 08:57:14 AM CST
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