SC - Sourdough
Decker, Terry D.
TerryD at Health.State.OK.US
Mon Jun 22 17:27:05 PDT 1998
> >>As a point of interest, where did you get the recipe you're using?<<
>
> It's the one in the Better Homes & Gardens cookbook.
>
> Renata
>
I use one from Bread Baking, a little book I ran across 20-odd years ago.
Just for fun, I cross referenced with David's English Bread and Yeast
Cookery, Beard on Bread, and The New Professional Chef. David defers to
Beard. Beard's recipe is more complex than the one I use. And the New
Professional Chef has a commercial recipe which starts with four pounds of
flour for the starter. All use a two to six day fermenting process. Beard
and my little off-beat bread book recommend refrigerating the starter in a
covered container.
The New Professional Chef ferments the starter in a sealed container and
expects you to use it up. Very interesting, I may try it the next time I
need to produce 20 to 40 loaves.
Bear
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