SC - Bread Making from Platina OT (Sour Starter)

[Woeller D]

Wow! How wonderful of you. Thank you thank you thank you. I've always
wanted a recipe for sourdough starter. Thank you. AN one more thing-
Thank you!
Angelique
L Herr-Gelatt and J R Gelatt wrote:
> 
> >
> >Date: Tue, 3 Feb 1998 10:10:41 -0500
> >From: Christi Redeker <Christi.Redeker at digital.com>
> >Subject: RE: SC - Bread Making From Platina
> >
> >Elizabeth wrote:
> >
> >>By the way, if you do not know anyone with a sourdough starter, we can
> >>bring you some of ours when we come out for the Known World Arts and
> >>Sciences event, if that is not too late.
> >
> >>Elizabeth/Betty Cook
> >
> >I do not have any, but I am sure that people around here do.  But I
> >would be glad to accept anything from your kitchen.
> >
> >BTW bring copies of the Miscellany too, then I don't have to have you
> >ship them.
> >
> >On a side note, I mention again that I am here in Colorado and have
> >great knowledge of the area that KWAS is being held, if anyone needs any
> >information I will be glad to help.
> >
> >Murkial
> >
> 
> If you have some time at home, it is quite eeasy to make your own sourdough
> starter. Although I reccomend that you start from scratch, it is easier to
> use (purchased) bread yeast. The trouble with purchased bread yeast is it's
> propensity to take over and conquer all...in other words, you may never get
> "sour" dough.
> 
> I have a colonial recipe for "Salt Rising Dough", the version *without*
> potato water in it. Curiously, there's not too much salt in it. Although the
> source not to hand at the moment, the gist of it goes like this (I do this
> by heart several times a year---my husband likes his sourbread really sour!):
> 
> Take a 2-qt jug (non-reactive) and quarter-fill it with water that is warm
> to the touch. Add 1/4 cup sugar, honey or other sweetner, 1 tsp. salt, 1
> tbsp sour cream, unflavored active culture yoghurt, or buttermilk, and
> enough flour to make it as thick as pancake batter (griddle cakes, thick
> crepes, crempog or crumpets to you non-yanks). If you are feeling lazy, now
> is the time to add your bread yeat, but you have been warned! All you may
> get is a big jug of active commercial bread yeat! Loosley cover the jug
> (very loosley), and place it in a large stockpot with a few inches of warm
> water in it. Cover the pot and leave overnight in a warm place (I like to
> leave it just over the pilot-light of my gas stove). The next morning, there
> should be bubbles from fermentation and the starter should have "risen" up
> the sides of the jug. Sometimes. If the weather does not cooperate or you
> don't have the right kitchen gremlins, etc., it may be necessary to remove
> the jug, add more sugar/flour (it may have seperated, which mean you don't
> have the right gremlins in it yet---that's OK, we can fix it) and let it sit
> on the counter loosley covered until fermentation takes place. If you do
> this over the course of a week, feeding it every day or every other day,
> adding water as needed,it will get very sour---the way we like it. The
> natural yeast has a cycle of flavors--if you catch it at it's sourest, the
> next time you use it it will noticeably milder.
> 
> Once soured, keep it in the refrigerator, feed it once in a while, and use
> it frequently---like every week or more. After a while, if you get sick of
> the starter, feed it, put it in a pretty container, and give it away to (not
> very good) friends, calling it Amish Friendship Bread (groan). Tell them how
> to take care of it and also tell them you never want to see it again---in
> any re-incarnation.
> 
> To bake with it: Take at least half the starter, well mixed from the jug,
> and make your basic dough with it, using the starter as part of the liquid
> (do not add bread yeast to the dough). Allow to rise for a long
> period---overnight if necessary. My Sourdough loaves tend to rise in a
> less-round shape than bread-yeast doughs. This means your loaf may have very
> square top corners. Feed and water the other half of your starter, and put
> it on the counter until sour again, and then use or refrigerate. Because of
> the long rise, I use a one-rise method, but it is possible to have a 2-rise
> if you have patience. In this case you may want to rise in the oven, barely
> warmed on the lowest setting, with a pan of warm water to speed the process.
> 
> Have fun--and do not under any circumstance tightly seal the starter. It
> will eventually explode!
> 
> Aoife
> 
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