SeawrightS@aol.com wrote:
> I am a living history re-enactor and would love to find a real good
> formula for sour dough starter.....I have my glass jar ready and
> waiting....I would be grateful for any help you can give me with
> brands of yeast and flour....
My first suggestion is... don't use yeast. If someone tells you to use
baker's yeast with sourdough they either don't understand sourdough, or
they have a bad starter. Some baskers who are on a tight schedule (and who
- in my opinion - don't understand sourdough) will mix baker's yeast with
sourdough. But, it doesn't help the process.
There are two good approaches in getting a starter. One is to buy one or
get one from someone who has a good starter. The other is to culture your
own starter.
Getting a culture from someone else is an attractive option for beginners
because you don't have to worry if you have a good culture. Culturing your
own starter is a good option, but better for a more experienced baker.
Three good sources for starters:
* King Arthur Flour (<http://www.kingarthurflour.com/> go to "the baker's
catalogue online" and search by word for "sourdough" and look at item 1522)
* Sourdough International (http://www.sourdo.com/)
* the Friend's of Carl web page which offers a free - and highly regarded -
Oregon Trail starter dating to 1847 (http://home.att.net/~carlsfriends/).
All of them offer good starters for prices ranging from a stamped
self-addressed envelope to around $20.00.
Or you can culture your own starter by following the instructions at
http://www.sourdoughhome.com/startingastarter.html or
http://samartha.org/SD/MakeStarter01.html
Both pages suggest using whole wheat or rye flour to start a starter for
reasons they explain at some length. They also suggest against using
basker's yeast, grapes, cabbage leaves, or other fruits or vegetables to
start a starter. Basically, they aren't necessary and only delay getting a
stable starter. Eat the fruit or vegetables and enjoy them - you'll get
more out of them than the starter.
Mike
If you have more questions --
Mike Avery
MAvery@mail.otherwhen.com
ICQ: 16241692 AOL IM:MAvery81230
Phone: 970-642-0282
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