[Sca-cooks] bread starter

[Kirsten Houseknecht]

there are two basic ways to make your own starter.
the authentic.. capture a wild natural yest method (whoich can take several
tries)
or the cheater method of using some packaged yeast to start it (which can
lead to it changing suddenly on you later as a wild yeast moves in!)

if you want to catch a wild yeast, just make a batter of flour and water too
thin to be dough (a bit thin for pancakes is how i think of it) and set it
out in a bowl until it bubbles on its own (this may take a few days)
throw it out if it turns colors or smells really bad

after several days of trying, even if you dont have bubbles....... throw out
half the dough/batter and recharge it by adding the same amount of mixed
flour and water again (fresh food)
keep doing this until you get an "active" yeast.. or you get fed up with it.

once you get one that is fairly active after 8 to 12  hours after being fed
new food...... you can store some of it and keep it as a starter.

or you can make a Desem starter, which is trickier, but more reliable.
Kirsten
kirsten at fabricdragon.com
http://www.fabricdragon.com

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