Sourdough Starter And Storing Info Recipe
Yield: 1 StarterRecipe by luhu.jp
Ingredients:
2 cup: Flour,
2 cup: Lukewarm water,
1 package: Dry yeast OR,
1 Cake: yeast,
Directions:
Mix the flour, lukewarm water, and yeast thoroughly. Then set
overnight away from drafts in a warm place. By the next morning, the
mixture should be putting forth bubbles and a pleasant yeasty odor.
This overall process neednt stop for as long as youre going to be
in the wilderness, even though this may be for years.
STORING SOURDOUGH STARTER: For best results, keep the starter in a
well-washed and scalded glass or pottery container. Never leave any
metal in contact with it. Keep the starter as much as possible in a
cool spot. As a matter of fact, if you want to store the starter or
part of it for a period of months, perhaps between trips, just freeze
it.
The sourdough starter can be kept fresh and clean by drying, also. If
you want to carry it easily and safely, work in enough flour to
solidify the spong into a dry wad. A good place to pack this is in
the flour itself. When youre ready, water and warmth will reactive
the yeast plants.
REVIVIFYING SOURDOUGH STARTER: Starters occasionally lose thier vigor,
particularly in cold weather. Oldtimers then sometimes revive them
with a tablespoon of unpasteurized cider vinegar. This puts new
acetic acid bacteria on the job. A tablespoon or two of raw sour milk
or cream, unpasturized buttermilk, cultured buttermilk, or cultured
sour cream will get the lactic acids working again.
A sourdough starter is kept going best by the addition of flour and
water only. . The starter, unless temporarily frozen or dried,
should be so fed about once a week at least. If you ae regularly
cooking with the starter, this process will take care of itself.
Sourdough starters should never be stored in warm places for very
long. Heat-encouraged oraganisms hurtful to yeast grow at an
extremely rapid rate. These soon may gain sufficient control to
produce putrefactive changes, the reason for some of the unpleasant
smells one occasionally runs across in old starters. Another result
is that starters become progressively weaker in dough-fermenting
ability.
Source: "Skills for Taming the Wilds", by Bradford Angier, 1967
Source from luhu.jp
overnight away from drafts in a warm place. By the next morning, the
mixture should be putting forth bubbles and a pleasant yeasty odor.
This overall process neednt stop for as long as youre going to be
in the wilderness, even though this may be for years.
STORING SOURDOUGH STARTER: For best results, keep the starter in a
well-washed and scalded glass or pottery container. Never leave any
metal in contact with it. Keep the starter as much as possible in a
cool spot. As a matter of fact, if you want to store the starter or
part of it for a period of months, perhaps between trips, just freeze
it.
The sourdough starter can be kept fresh and clean by drying, also. If
you want to carry it easily and safely, work in enough flour to
solidify the spong into a dry wad. A good place to pack this is in
the flour itself. When youre ready, water and warmth will reactive
the yeast plants.
REVIVIFYING SOURDOUGH STARTER: Starters occasionally lose thier vigor,
particularly in cold weather. Oldtimers then sometimes revive them
with a tablespoon of unpasteurized cider vinegar. This puts new
acetic acid bacteria on the job. A tablespoon or two of raw sour milk
or cream, unpasturized buttermilk, cultured buttermilk, or cultured
sour cream will get the lactic acids working again.
A sourdough starter is kept going best by the addition of flour and
water only. . The starter, unless temporarily frozen or dried,
should be so fed about once a week at least. If you ae regularly
cooking with the starter, this process will take care of itself.
Sourdough starters should never be stored in warm places for very
long. Heat-encouraged oraganisms hurtful to yeast grow at an
extremely rapid rate. These soon may gain sufficient control to
produce putrefactive changes, the reason for some of the unpleasant
smells one occasionally runs across in old starters. Another result
is that starters become progressively weaker in dough-fermenting
ability.
Source: "Skills for Taming the Wilds", by Bradford Angier, 1967
Source from luhu.jp