Sour Dough Starter
06-16-2011, 07:38 PM
#1
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Join Date: Sep 2010
Location: Oklahoma
Posts: 1,830
http://www222.pair.com/sjohn/blueroom/sour.htm
I found my glass jar at World Market in Wichita and in the second picture you can see that its nice & bubbly. This is 2 weeks out and I had added a cup of flour and a cup of warm water a few hours before..you can see that its already started bubbling again. And it smells a bit like beer. Nice & Sour.
It says to throw half away each time you add but I don't. I've been adding flour for 2 weeks and it is nice and frothy. And I've kept it on the counter in a glass jar. The first week it had alot of Hooch so I stopped adding water. The site that I got my info from says that you get a feel for it..and I have to say never having done this before I quickly developed the "feel".
I found my glass jar at World Market in Wichita and in the second picture you can see that its nice & bubbly. This is 2 weeks out and I had added a cup of flour and a cup of warm water a few hours before..you can see that its already started bubbling again. And it smells a bit like beer. Nice & Sour.
It says to throw half away each time you add but I don't. I've been adding flour for 2 weeks and it is nice and frothy. And I've kept it on the counter in a glass jar. The first week it had alot of Hooch so I stopped adding water. The site that I got my info from says that you get a feel for it..and I have to say never having done this before I quickly developed the "feel".
First Loaf!
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06-17-2011, 08:03 AM
#5
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Join Date: Apr 2010
Location: playing with fabric in Louisiana
Posts: 3,246
Your post is so very inspiring! I wanted to jump right into that loaf of bread you made. WOW, it looks beautiful and I'd bet it was tasty too! Thanks for posting, now where is that big jar....
06-17-2011, 12:06 PM
#7
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Join Date: Mar 2011
Location: Castle Rock, Washington State
Posts: 1,961
Originally Posted by SaraSewing
Yumm~! I love sour dough. Haven't made any for a couple of years, but it's the best. Do you need recipies?
Sara, I rofl'd so loud at your avatar. OMG. Hilarious!!
06-17-2011, 07:22 PM
#9
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Join Date: Apr 2010
Location: Monterey Bay, California
Posts: 139
I keep my starter in the refrig and pull it out every 3 months if I haven't used it and "feed" it flour and water, let it ferment overnight, then back in the refrig. Kept one going over 20 years this way! Love sourdough bread, pancakes, etc. but the low carb diet has kept me from baking as often as I'd like.
06-17-2011, 07:31 PM
#10
Super Member
Join Date: Jul 2007
Location: AZ/Utah border
Posts: 2,345
Originally Posted by reeskylr
Originally Posted by SaraSewing
Yumm~! I love sour dough. Haven't made any for a couple of years, but it's the best. Do you need recipies?
Sara, I rofl'd so loud at your avatar. OMG. Hilarious!!
Anyway, I have the recipes in a file attachment (kinda long) so I"d need regular email addresses, or real address for snail mail booklet.
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