my son home from college has been making dough for bread and pizza. he wants to make sourdough and I suspect this is a common pursuit right now for manyhttps://www.chowhound.com/food-news/146966/how-to-make-sourdough-starter-tips/
make your own sourdough starter tips
- Thread starter Paul
- Start date
I will add this potato sourdough starter. If you google you can find one that uses
potato flakes but this one uses potatoess which we may be more likely to have in the pantry. It does require yeast.
Potato sourdough bread is not "artisanal" but more like a regular loaf bread with a wonderful texture .
You can also be creative with adding whole wheat or herbs etc. with the dough.
It is also quicker to become "sourdough" starter, IMO>
https://www.thespruceeats.com/potato-sourdough-starter-428071
potato flakes but this one uses potatoess which we may be more likely to have in the pantry. It does require yeast.
Potato sourdough bread is not "artisanal" but more like a regular loaf bread with a wonderful texture .
You can also be creative with adding whole wheat or herbs etc. with the dough.
It is also quicker to become "sourdough" starter, IMO>
https://www.thespruceeats.com/potato-sourdough-starter-428071
mariadnoca
Moderator
For any starter glitches sally has some great tips here I’ve used with success
Just remember sourdough starter doesn’t like cold weather. When I first tried to get my sourdough starter going it was right before Thanksgiving and even though I keep my house at 68°F, that just wasn’t enough to make it happy. I know it’s probably still pretty cold in certain areas of the country, so make sure you find a warm happy place to get your starter going.
https://bewitchingkitchen.com/2013/08/09/sourdough-blues/amp/
Just remember sourdough starter doesn’t like cold weather. When I first tried to get my sourdough starter going it was right before Thanksgiving and even though I keep my house at 68°F, that just wasn’t enough to make it happy. I know it’s probably still pretty cold in certain areas of the country, so make sure you find a warm happy place to get your starter going.
https://bewitchingkitchen.com/2013/08/09/sourdough-blues/amp/
Meet Sam - he's about 3 years old
Starters can take a bit of neglect when they're older....
Sam's been sitting in the fridge for about 3 weeks now... I haven't fed him in .... ummm... maybe a month? He'll be fine, 2 or three feedings and he'll be his old perky self.
Sam has a sister Xiaohua (means little flower) who resides at a friend's house.
Before Sam was Dave. He was split into 3 - one was AP, one bread and the other Rye flour. I was a bit over zealous back then. I gradually weened back to one Dave - the AP one. And then one day I killed him. It wasn't premeditated. Completely accidental. I was in the middle of a feeding cycle, getting him prepped to make bread. I had to go to the parent's house for the weekend, so I took Dave and his flour with me. I fed him at the parent's house and that day he didn't look good. All that bubbly perkiness was gone smileys/frown.gif Fed him again later that evening and he was even less perky. And then it hit me... the water. I have well water, so no problem using tap water. My parents have public water... chorine.... ugh. I tried to revive him, I bought poland spring water and fed again and again..... Nope.... he flatlined.
Thus I started over again... with Sam.
https://recipeswap.org/fun/wp-content/uploads/swap-photos/IMG_2471.jpg
Starters can take a bit of neglect when they're older....
Sam's been sitting in the fridge for about 3 weeks now... I haven't fed him in .... ummm... maybe a month? He'll be fine, 2 or three feedings and he'll be his old perky self.
Sam has a sister Xiaohua (means little flower) who resides at a friend's house.
Before Sam was Dave. He was split into 3 - one was AP, one bread and the other Rye flour. I was a bit over zealous back then. I gradually weened back to one Dave - the AP one. And then one day I killed him. It wasn't premeditated. Completely accidental. I was in the middle of a feeding cycle, getting him prepped to make bread. I had to go to the parent's house for the weekend, so I took Dave and his flour with me. I fed him at the parent's house and that day he didn't look good. All that bubbly perkiness was gone smileys/frown.gif Fed him again later that evening and he was even less perky. And then it hit me... the water. I have well water, so no problem using tap water. My parents have public water... chorine.... ugh. I tried to revive him, I bought poland spring water and fed again and again..... Nope.... he flatlined.
Thus I started over again... with Sam.
https://recipeswap.org/fun/wp-content/uploads/swap-photos/IMG_2471.jpg
KA has a very good waffle recipe using unfed/discard
I make this all the time
https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe
I make this all the time
https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe
And if you want to go old school.... follow this guy on twitter Seamus Blackley
He recently captured wild yeast in England and obtained ancient Egyptian cultures. Grinds his own flour from ancient grains. And for the Egyptian culture used a coal hole in the ground oven using a ceramic pot.
He recently captured wild yeast in England and obtained ancient Egyptian cultures. Grinds his own flour from ancient grains. And for the Egyptian culture used a coal hole in the ground oven using a ceramic pot.
colleenmomof2
Well-known member
Thanks for posting this, Paul. Sourdough is still on my to-do list smileys/wink.gif
And thanks to everyone for your suggestions
There have been several recent posts on sourdough that I have noted. But I have a limited amount of flour and am worried about getting started until I am sure I can get more. Soon. Colleen
And thanks to everyone for your suggestions
There have been several recent posts on sourdough that I have noted. But I have a limited amount of flour and am worried about getting started until I am sure I can get more. Soon. Colleencolleenmomof2
Well-known member
REC: Sourdough Pita - top of my list to try
and it is a big list! Colleen
Sourdough Pita Bread
From Use Real Butter based on recipes from Weekend Bakery and Wild Yeast
255g (1 cup) sourdough levain*, 100% hydration
225g bread flour
25g whole wheat flour
115g water, room temperature
7.5g sea salt
14g olive oil
*I make the levain the night before (or 8-12 hours before) by mixing 35g of sourdough starter with 125g of room temperature purified water and 125g bread flour together in a clean jar until there are no dry pockets of flour left. Cover the container and let sit at room temperature until the levain is filled with bubbles. This should give you 255g of levain and 30g of remaining starter to feed for later uses. 100% hydration means the starter is fed with equal WEIGHT (not volume) water and flour. The wild yeast in the starter needs to have enough time (usually 8-12 hours at room temperature) to digest the new food and produce carbon dioxide bubbles. When the levain is ready, all of the ingredients get mixed together. You can knead the dough by hand or with the dough hook of a stand mixer.
Place all of the ingredients in the bowl of a stand mixer. Mix with a dough hook on low speed until it comes together in a shaggy dough. Continue to knead with the dough hook for 4-5 minutes on medium-low speed until the dough is smooth and tacky OR turn the shaggy dough out onto a lightly floured surface and knead by hand for 8-10 minutes until smooth and tacky. Place the dough in a lightly greased bowl and cover with plastic wrap or a lid and allow to rest for 2 hours at room temperature or up to 24 hours at a cool temperature (about 64-68°F), until the dough has doubled in size.
Place a baking stone on the center rack of your oven (if you don’t have a stone, you can bake your pita on the rack itself, but I haven’t tried it). Preheat oven to 550°F. Turn the dough out onto a lightly floured work surface and cut into eight relatively equal pieces. Shape each piece into a ball by tucking the edges down and toward the center of the base, continuing to stroke the edges down and to the center of the base around the entire ball until it is smooth and symmetrical. Cover the dough balls and allow to rest for 10 minutes.
Pat each ball of dough into a flattened disc. Use a rolling pin to roll the disc into a 1/4-inch thick circle, rolling from the middle to the edges. Rest the dough for a few minutes. Roll the dough out again, this time rolling it thin to about a 7-inch diameter. I like to bake the first pita solo in case I mess something up. Toss the dough onto the baking stone and shut the oven door to avoid heat loss. Bake for 3-4 minutes, the pita should puff up during this time. Remove from oven. Bake the remaining dough — in batches if you prefer. Makes 8 pita.
http://userealbutter.com/2020/02/06/sourdough-pita-bread-recipe/#recipe
and it is a big list! Colleen
Sourdough Pita Bread
From Use Real Butter based on recipes from Weekend Bakery and Wild Yeast
255g (1 cup) sourdough levain*, 100% hydration
225g bread flour
25g whole wheat flour
115g water, room temperature
7.5g sea salt
14g olive oil
*I make the levain the night before (or 8-12 hours before) by mixing 35g of sourdough starter with 125g of room temperature purified water and 125g bread flour together in a clean jar until there are no dry pockets of flour left. Cover the container and let sit at room temperature until the levain is filled with bubbles. This should give you 255g of levain and 30g of remaining starter to feed for later uses. 100% hydration means the starter is fed with equal WEIGHT (not volume) water and flour. The wild yeast in the starter needs to have enough time (usually 8-12 hours at room temperature) to digest the new food and produce carbon dioxide bubbles. When the levain is ready, all of the ingredients get mixed together. You can knead the dough by hand or with the dough hook of a stand mixer.
Place all of the ingredients in the bowl of a stand mixer. Mix with a dough hook on low speed until it comes together in a shaggy dough. Continue to knead with the dough hook for 4-5 minutes on medium-low speed until the dough is smooth and tacky OR turn the shaggy dough out onto a lightly floured surface and knead by hand for 8-10 minutes until smooth and tacky. Place the dough in a lightly greased bowl and cover with plastic wrap or a lid and allow to rest for 2 hours at room temperature or up to 24 hours at a cool temperature (about 64-68°F), until the dough has doubled in size.
Place a baking stone on the center rack of your oven (if you don’t have a stone, you can bake your pita on the rack itself, but I haven’t tried it). Preheat oven to 550°F. Turn the dough out onto a lightly floured work surface and cut into eight relatively equal pieces. Shape each piece into a ball by tucking the edges down and toward the center of the base, continuing to stroke the edges down and to the center of the base around the entire ball until it is smooth and symmetrical. Cover the dough balls and allow to rest for 10 minutes.
Pat each ball of dough into a flattened disc. Use a rolling pin to roll the disc into a 1/4-inch thick circle, rolling from the middle to the edges. Rest the dough for a few minutes. Roll the dough out again, this time rolling it thin to about a 7-inch diameter. I like to bake the first pita solo in case I mess something up. Toss the dough onto the baking stone and shut the oven door to avoid heat loss. Bake for 3-4 minutes, the pita should puff up during this time. Remove from oven. Bake the remaining dough — in batches if you prefer. Makes 8 pita.
http://userealbutter.com/2020/02/06/sourdough-pita-bread-recipe/#recipe