[Sca-cooks] researching recipes

[Terry Decker]

Actually, there should be enough yeast mixed in with the flour to start a
fermentation.  Flour isn't sterile and yeast spores represent no problem as
long as the flour is dry.  If you can't get a starter to take, then you may
need to look at a commercial starter.  Preferably, if you know someone who
has an active starter, get a sample of theirs.

Commercial starters, such as the ones Ed Wood sells, are also useful if you
want a specific type or flavor of starter.  A commercial starter provides an
infusion of yeast and lactobacilli of a magnitude that it will dominate the
starter even if local yeasts and lactobacilli get in the act.

You can use Red Star or Fleischmann's to create a starter, but you will
probably lose potency after three or four batches when the starter begins
getting truly acidic.

If you want to improve the flavor without messing with a starter, use your
yeast with about 1/4 of the flour and water in your recipe and create a
sponge.  Allow that to rest covered for about 24 hours, then break it apart
in the remaining water of the recipe, and go on as directed.

Bear


>So...if you don't have a kitchen that's a yeast-rich environment, and
>want to get a sourdough starter started, but it'll need additional
>yeast-help, you'd be better off getting a commercial "sourdough starter"
>than using some, say, "red star" or "fleischmann's" yeast?
>--maire