Speaking Of Sourdough: Does anyone have a good sourdough starter you would be willing to share?...

M

mistral

Well-known member
I feel like running some sourdough starter and making some sourdough bread.

Does someone have some starter you could mail to me? I can tell you how to mail it and I would be happy to pay you back for shipping.

Thanks! smileys/smile.gif

 
There is a potato sourdough starter that makes delicious bread, particularly for

sandwiches. It is make with potato flakes.
Peter Reinhart's book The Breadbaker's Apprentice has a number as does his whole grain bread book.

 
Thank you for reminding me of that book. I have it. . .

and will be trying it. Gotta go dig it outta the cookbook closet (located in our extra bedroom now used as an office/"den-o-doom" for my husband-type person.---there I just dug it out. Whoo-hoo, I was actually able to find it!

BUT, I love getting stuff in the mail--a very cheap thrill for me, small as it may be. . . !

 
Here's a link on how to make some...now that it's warmer it should work fine.

I figured out when I first tried to make my starter, the problem was it was around Thanksgiving - and coldish. That makes for a not so happy starter getting off it's feet.

Since you are in CA, and I think SoCal, the temps should be perfect to get something going pretty quick. I just ran across this tutorial online and is pretty much what I do to get one going. I'd send you some, but mine is asleep in the fridge and you might be able to get something going before I could wake/send you some.

http://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/

 
I began a rye sourdough starter last night...

...based on the method in the link.

I followed the instructions on the page, but realized that I didn't use whole grain rye flour (used Bob's Red Mill Dark Rye flour) so I believe that the flour absorbed the water much more than it did in the website instructions. I ended up doubling the amount of water.

But it does seem to be active this morning, so I think it's going okay. As my husband Mike said, "It's just starter, not rocket science." smileys/smile.gif

http://www.weekendbakery.com/posts/rye-sourdough-starter-in-easy-steps/

 
still looking?

I use a firm rye starter which lives on my counter for 7-8 days at a time before being replenished. When I want to bake I use it to make a more typical starter with AP flour. I am happy to share.

 
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