SC - sourdough experiment #1 alternate method

[Huette von Ahrens]

The starter sponge that I use isn't the San Francisco
lactobacillus.  But it does have a strong sour taste.

My recipe is two cups of flour and one cup of flat
beer.  I usually use rye flour and, if I am fortunate,
I will use home brewed beer.  It takes about three
days to start to bubble.  I usually keep it on the
counter next to the oven.  I personally think that the
introduction of beer gives the bread a closer flavor
to breads that were baked using barm.

Huette


- --- "Decker, Terry D." <TerryD at Health.State.OK.US>
wrote:
> You won't get San francisco style sourdough unless
> you happen to have
> Lactobacillus sanfrancisco in your starter.  The
> sourness a by-product of
> the lactobacilli and its interaction with the wild
> yeast, usually some
> variety of Candida milleri.  Lactobacillus
> sanfrancisco is found in the Bay
> Area and works exceptionally well with C. milleri.
> 
> I make starter by preparing a 2 to 1 mixture of
> flour to water in a bowl,
> then cover the bowl (the local area often has mold
> problems) and let it
> stand on the counter for a few days.  The amylase
> reaction of the flour and
> water feeds the wild yeast commonly found with the
> flour and produces a
> starter.  In two to three days the starter will
> begin to bubble after which
> it needs to be fed 2/1 flour/water about every 12
> hours if kept it on the
> counter or every 2 to 3 days if kept in a sealed
> container in the
> refrigerator (a sealed container keeps it from
> drying out).  Use regularly
> to keep the starter happy.
> 
> Right now, Herman (the starter I was playing with a
> couple years ago) is
> sleeping in the freezer.  It is about time to
> resurect him from his
> cryogenic rest and put him to work. 
> 
> Bear
> 
> 
> > BTW a sourdough starter made in the manner you
> describe will 
> > not have that
> > *really sour* taste some folks like (i.e.: San
> Francisco 
> > style). That's
> > because you have started with a non-souring yeast,
> which 
> > might  overwhelm
> > the dough's natural tendency to get sour. To do
> that you need 
> > to make a
> > batter of bread flour and water the thickness of
> pancake 
> > batter, add a pinch
> > of salt, about 2 tbsp. sugar, and a touch of milk
> (helps the 
> > beasties get to
> > work in your starter). <clipped>
> > 
> > Aoife
>
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