[Sca-cooks] Question about sourdough starter
Stefan li Rous
StefanliRous at austin.rr.com
Thu Jul 16 12:39:32 PDT 2009
Gunthar asked:
<<< 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? >>>
It's been a while since I made any sourdough breads, however it
sounds like this is normal. From other commentary it can take a while
for the sour taste to develop depending upon the environment and what
culture you started with. Did you get your original starter from
someone else, from a kit or by capturing what was in the air?
See these Florilegium files for past discussions on this subject.
brd-mk-sour-msg (92K) 3/20/08 Breadmaking -Period sourdough
bread recipes.
http://www.florilegium.org/files/FOOD-BREADS/brd-mk-sour-msg.html
yeasts-msg (94K) 6/ 7/08 Medieval use of yeast. Using it in
the CMA.
http://www.florilegium.org/files/FOOD-BREADS/yeasts-msg.html
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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