SC - Platina

[Mary Morman]

Ok, Bear, this is exactly what I'm looking for (although I didn't 
know it until late yesterday afternoon).  All of my starter recipes 
have been "cheaters" (using store-bought yeast to make the starter).  

Do I NEED to add compressed yeast to the dough?  We just found out 
that my son is sensitive to yeast (but not the kind in sourdough), so 
we're looking for alternatives.

Also, does anyone know if you need to do anything special to make 
sourdough bread in a bread machine?  I generally believe in "doing it 
yourself", but if I have to make everything from scratch now 
including sandwitch bread I am going to go bonkers!

Thanks.

Claricia
 having a very long day trying to figure out what to feed her son 
that doesn't include milk, cheese, bananas, peanut butter, yeast, 
sugar, honey, oatmeal, MSG or caffeine!
Bear wrote:
> Sourdough Starter (from the New Professional Chef)
> 
> 4 pounds  Hard Wheat Flour
> 2 1/4 pounds water (70 degrees F)
> 
> Blend the flour and water until just combined.
> Place in a food grade plastic bucket or stainless steel bowl.
> Cover tightly with plastic wrap and allow to ferment 24 to 48 hours.
> 
> 8 ounces of the starter will leaven about 3 pounds of dough.
> NPC recommends boosting the 3 pounds dough with 1/4 ounce of compressed
> yeast.
> A loose starter will ferment faster than stiff starter. 
> 
> 
> Have fun.
> 
> Bear
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