[Sca-cooks] Sourdough bread

[rattkitten]

Having read Kitchen Confidential....
It sounds vaguely like "Feeding the Bitch"...
Where one of the guys who is the Bread GOD is once again calling in 
hungover....

Funny!

Nichola

David Friedman wrote:
> I recently got the big cookbook put out by the King Arthur Flour 
> company, in part because Marion of Edwinstowe strongly recommends 
> their flour. It has a fairly detailed discussion of sourdough bread, 
> using only sourdough and no other yeast. I've done the white flour 
> version and the whole wheat version and liked both.
>
> One major element to their approach is that you spend several days 
> getting your sourdough starter sufficiently lively. If you normally 
> keep it in the refrigerator, as I do, that means combining 1/2 c 
> starter, 1 c flour, 1 c water, leaving it at room temperature for a 
> day, repeating and leaving it for 12 hours, repeating and leaving it 
> for 12 hours, repeating and leaving it for 6 hours, then using that (I 
> think that's the full sequence--the book is downstairs). It's a little 
> trouble, but not much, and it works.
>
> When we did Platina's  bread using sourdough, years ago, rising too 
> forever. With this approach, it's not that different from what I would 
> expect with commercial yeast.
> ------------------------------------------------------------------------
>
>
> No virus found in this incoming message.
> Checked by AVG - http://www.avg.com 
> Version: 8.0.176 / Virus Database: 270.9.19/1860 - Release Date: 12/21/2008 3:08 PM
>
>