SC - Sourdough

[Balano1@aol.com]

You probable should have sealed it in a jar and put it in the refrigerator
about day 5.  The starter needs to be used about once a week and you should
replace the amount of starter you use with an equal amount of lukewarm water
and flour mixed 1:1.

To see if your starter is still useable, break 1 cup of starter apart in 1
cup of luke warm water (80 to 90 degrees F).  Add a Tablespoon of honey or
sugar to the mix and stir to dissolve.  Stir in 1 cup of flour sifted with 1
Tablespoon of salt.  Stir in more flour until the dough forms a ball
(probably 2 cups).  Knead on a floured surface, adding flour as necessary
until the dough becomes smooth and elastic.  Put the dough in a greased
bowl, cover and let it rise until doubled (if it doesn't rise much, let it
rise for 3 hours).  Punch the dough down and form it into loaves (this
recipe should make about 2 pounds of bread).  Put the loaves on a greased
baking sheet or into greased tins.  Cover and let rise until doubled (or for
2 hours).  Bake in a preheated oven at 375 degrees for about 35 minutes or
until the loaves are brown and sound hollow when thumped on the bottom.

If the bread is too dense, you've probably killed off most of the yeast in
your sourdough starter and need to start over.  If you like the results,
replenish the starter and store it in a sealed container in your
refrigerator.

Bear

> Does anyone out there have any experience with making sourdough starter? I
> started a batch a week ago and have been diligent about stirring several
> times
> a day. At first (days 1-3) it bubbled up and tried to escape and was real
> active and *smelled* like sourdough. But now (the 8th day -- the recipe
> said
> 5-10 days) it just sort of lays there in the bowl.
> 
> Is this normal, or should I start again? Any tips?
> 
> Thanks!
> 
> Renata
> 
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================