Go Back  Quiltingboard Forums > Recipes
Sour dough starter ? >

Sour dough starter ?

Sour dough starter ?

Old 01-31-2021, 08:29 AM
  #31  
Super Member
 
Join Date: Nov 2010
Location: South Louisiana
Posts: 3,226
Default

I keep about 50 gms of starter. I never feed it until I want to make bread. It can sit in the fridge for weeks before I need it. When I want to make bread, I feed it so that the amount of water and flour that I add to the 50 gms is slightly more than I need for the recipe. If I need 100 gms of starter, then I feed it about 55 gms of flour and 55 gms of water. Then Iím back down about 50 gms of starter. I never discard. So wasteful. Go to foodbodsourdough.com. She even has a YouTube video. There is also a group on Facebook called sourdough for beginners. So many helpful hints are available.
lberna is offline  
Old 01-31-2021, 08:56 AM
  #32  
Power Poster
 
Join Date: Jan 2011
Location: Southern USA
Posts: 12,927
Default

The more you make bread the more yeast spores are in your kitchen. There are good and bad yeast and you want the good strain. Keep making bread and you will have terrific starter going all the time. Back in the day I was a big fan of homesteading. I read everything there was on self sufficiency even though I never lived on a homestead.

I save a couple of cups of water from boiled potatoes to make sandwich bread the next day. I add some yeast to the warm (not over 115 degrees, warmer will kill the yeast) potato water and let it sit over night lightly covered. I add about 1/2 teaspoon of sugar about 1/2 hour before using to be sure it is active. It will get all bubbly.



Last edited by Onebyone; 01-31-2021 at 09:06 AM.
Onebyone is offline  
Old 02-01-2021, 08:38 AM
  #33  
Super Member
 
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 2,976
Default

Originally Posted by Onebyone View Post
The more you make bread the more yeast spores are in your kitchen. There are good and bad yeast and you want the good strain. Keep making bread and you will have terrific starter going all the time. Back in the day I was a big fan of homesteading. I read everything there was on self sufficiency even though I never lived on a homestead.

I save a couple of cups of water from boiled potatoes to make sandwich bread the next day. I add some yeast to the warm (not over 115 degrees, warmer will kill the yeast) potato water and let it sit over night lightly covered. I add about 1/2 teaspoon of sugar about 1/2 hour before using to be sure it is active. It will get all bubbly.
You can make starter out of the whole potatoes too.
tropit is offline  
Old 02-01-2021, 08:40 AM
  #34  
Super Member
 
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 2,976
Default

Originally Posted by lberna View Post
I keep about 50 gms of starter. I never feed it until I want to make bread. It can sit in the fridge for weeks before I need it. When I want to make bread, I feed it so that the amount of water and flour that I add to the 50 gms is slightly more than I need for the recipe. If I need 100 gms of starter, then I feed it about 55 gms of flour and 55 gms of water. Then Iím back down about 50 gms of starter. I never discard. So wasteful. Go to foodbodsourdough.com. She even has a YouTube video. There is also a group on Facebook called sourdough for beginners. So many helpful hints are available.
That's pretty much what I do, except I never measure. I've done it for so long that I can pretty much gauge it by eye.
tropit is offline  
Old 02-01-2021, 12:23 PM
  #35  
Power Poster
 
Join Date: Jan 2011
Location: Southern USA
Posts: 12,927
Default

I never discard. So wasteful.

What is wasted but a small amount of flour? I don't understand.
Onebyone is offline  
Old 02-05-2021, 12:09 PM
  #36  
Super Member
 
Join Date: Nov 2010
Location: South Louisiana
Posts: 3,226
Default

Originally Posted by Onebyone View Post
I never discard. So wasteful.

What is wasted but a small amount of flour? I don't understand.
Some people keep a large amount of starter and feed frequently even if they are not going to bake. If you are going to feed frequently and not use up the starter, you have to discard otherwise you will have quarts of starter. Itís a misconception that starters have to be fed frequently to keep it alive. The starter can sit in the fridge for weeks, not be fed, and not die. I only feed when I want to bake and thatís not even once a week.
lberna is offline  

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


FREE Quilting Newsletter


SEO by vBSEO ©2011, Crawlability, Inc.