[Sca-cooks] Sourdough
Laureen Hart
lhart at graycomputer.com
Thu Jul 16 17:59:55 PDT 2009
My cultures usually smell sour rather than yeasty.
Even when I seed with yeasted dough.
My favorite Lactics to culture with are from Buttermilk, or Leuconostoc from
Sauerkraut.
So I am not surprised to smell sour.
What culture are you using?
Randell Raye
------------------------------
Message: 5
Date: Thu, 16 Jul 2009 13:45:33 -0500
From: Michael Gunter <countgunthar at hotmail.com>
Subject: [Sca-cooks] Question about sourdough starter
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Message-ID: <BAY108-W1121B00B3F5A5C6F92CEACDF210 at phx.gbl>
Content-Type: text/plain; charset="Windows-1252"
I'm making some sourdough starter right now and it
has been sitting, covered by a towel for a couple of
days. It is now nearly doubled in volume and foamy
which it is supposed to be. But it doesn't smell yeasty
and sour, it smells more like a sharp cheese. Is this
normal or has it gone bad?
Gunthar
More information about the Sca-cooks
mailing list