SC - Sourdough starter
Leslie Lansdowne
lalliepop at netzero.net
Fri Oct 20 09:05:12 PDT 2000
>By feeding the starter with water and flour when it goes dormant, you add
>the sugars produced by the amylase reaction to feed the yeast and
>lactobacilli and aerate the starter to refresh the lactic acid production.
>Just letting the starter sit does not improve the flavor. At room
>temperature, my starters tend to cycle through active to dormant about every
>12 hours, so they usually are feed morning and evening.
Ok. So I'll keep my starter and I'll start feeding it twice a
day. Conceivably, I'd like to use it to make bread 2-3 times a
week. Now, the original recipe says to stir in just 1 teaspoon of sugar
once a week to care for it, but if I use it I should replenish it with 3/4
all purpose flour, 3/4 cup water and 1 tsp sugar. I put in 1 tsp of sugar
last night and of course I've never used it---will this be enough to get it
active again or should I be adding more flour and water?
Thanks again!
Marsaili:-)
>It's been over a year since I last used Herman (he is hiding in the
>freezer). After the Known World Costume Symposium, I think I'll bring him
>out and resurrect him to play with Italian baking practices.
>
>Bear
_______________________________________________
Why pay for something you could get for free?
NetZero provides FREE Internet Access and Email
http://www.netzero.net/download/index.html
More information about the Sca-cooks
mailing list