SC - Test

[Marian Rosenberg]

I will try this and let everyone know how it turns out....
btw....my yeast rolls turned out alright,,,tasted more like cornbread but
the kids loved them and they were gone before dinner was through, so I guess
that is all that matters..
I did run into a wonderful recipe for cream puffs if anyone is
interested.....

Stacie
- ----- Original Message -----
From: Decker Terry D <TerryD at Health.State.OK.US>
To: 'sca-cooksAnsteorraORG' <sca-cooks at Ansteorra.ORG>
Sent: Thursday, January 07, 1999 10:47 Stacie's
Subject: RE: SC - once again bread


>> But I have a question...I love making sour dough bread.....but to me it
is
>> never sour enough....can it be made sourer ? is that the proper way to
say
>> it even?
>> Stacie
>>
>>
>The best sourdoughs are produced by a symbiotic reaction between Candida
>milleri, a strain of Saccharomyces exiguus, and Lactobacillus sanfrancisco.
>The reaction does not occur with S. cerevisiae (regular bread yeast).
>
>C. milleri strengthens the gluten and L. sanfrancisco improves the
>fermentation of the maltose and provides the characteristic sourness.
>Unfortunately, most of us are not in San Franciso where this combination is
>readily available.
>
>To make a sourdough starter, in a bowl, mix 2 cups of flour with one cup of
>water.  Place the bowl on the counter and wait.  It does not matter whether
>the bowl is covered or uncovered.  The water and the flour will activate a
>natural amylase reaction to convert starch into sugar.  The yeasts present
>in the flour will use the sugar to ferment the dough and create a
sourdough.
>
>
>Exposing the starter to the air increases the probability of gathering wild
>yeasts and lactobacilli in the starter.  None of this insures a good
starter
>or decent sourdough.  That is the luck of the draw.  If you have problems
>with bugs, tape a couple layers of cheese cloth over the starter bowl.  If
>it is sealed to the sides of the bowl, it will keep most bugs out, but let
>the yeasty beasties in.
>
>In my opinion, most recipes for sourdough starter are too complex and
depend
>on S. cerevisiae to boost them, which defeats the idea of wild yeast and
>lactobacillus.  I am considering trying a little sour cream or buttermilk
to
>initially boost the lactobacilli in the starter, but this introduces other
>organic compounds which may be susceptible to molds and other infections.
>
>If you have a starter.  Try leaving it on the counter and feeding it twice
a
>day with 1/4 cup of water and 1/2 cup of flour.  Use a big bowl, and be
>ready to bake two or three times a week.  Keeping the starter on the
counter
>makes it more active than keeping it in the refrigerator and it needs to be
>fed regularly to keep it from dying.
>
>If the bread still isn't sour enough, try baking bread made with starter,
>water, flour and salt.  Leave out the shortenings, the sweeteners, and the
>yeast.  Your first rise will likely take 8 to 12 hours.  Your second rise
>will take 1 to 2 hours.
>
>Bear
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