[Sca-cooks] Sourdough

[kerrimart at mindspring.com]

Thanks.  (Bear is my new best friend !) I thought I read that I should use 1
cup of starter per pound of bread.  I weighed my 2nd loaf and it comes in a 2
lbs, 12 oz.  Most recipes that I've seen say to use 1 cup of starter, but by
weight, I think I may need more.

What about adding wheat gluten to the mix?  And would gluten have been
avaiable or is that a modern separation?

Vitha

On Mon, 28 Oct 2002 09:35:45 -0600 "Decker, Terry D."
<TerryD at Health.State.OK.US> wrote:

> Sorry about that null message.  I really hate
> handling half a dozen things
> at once.
>
> Increasing the amount of starter might help, if
> you are using too little
> starter to begin with.  The rise is related to
> the activity of the starter
> rather than the quantity of the starter.  The
> lightness of the bread is
> dependent on how effective the starter is at
> producing carbon dioxide.
>
> You might try adding some malted barley flour
> (diastase malt) to your dough
> to improve the conversion of starch to usable
> sugars.  Or you might use the
> commercial baker's cheat, add a little dry
> active yeast to the mix to help
> ensure the rise.
>
> Bear
>
> > Will increasing the amount of starter I use
> in the recipe
> > help it rise more?
> > The second loaf was definitely "lighter" than
> the first, but
> > it ain't no
> > Wonder Bread (not that I'm expecting it to
> be).
> >
> > Vitha