Welcome to Diane's Blog - Canning and Cooking at Home
"Once you create a sourdough starter - you open yourself up to endless baking possibilities! " JD decided to tackle creating/growing some starter and created some wonderful recipes already using it! ~Enjoy! Diane
The Starter: When you get the dry starter you feed it:
1 Tablespoon Water
1 Tablespoon Flour,
then follow on with the feeding: 1/3 Cup Flour + 1/4 Cup Water. 1-2 times daily.
Ideal temperature 80-85, place on-top of freezer or water heater (warmest place in house). Note: Temp over 90f will kill it.
Where to find "wild yeast" that is used to create the Starter? You can purchase 'wild yeast' OR make your own 'wild yeast'
..."A sourdough starter is how we cultivate the wild yeast in a form that we can use for baking. Since wild yeast are present in all flour, the easiest way to make a starter is simply by combining flour and water and letting it sit for several days. You don't need any fancy ingredients to "capture" the wild yeast or get it going — it's already there in the flour. (Also, the yeast adapts to whatever environment it is in. So even if your cousin in San Francisco gives you some sourdough starter, it will eventually no longer be true San Francisco sourdough, but rather New York sourdough or Austin sourdough or London sourdough.)After a day or two, bubbles will start to form in the starter, indicating that the wild yeast is starting to become active and multiply. To keep the yeast happy, we feed the starter with fresh flour and water over the next several days, until the starter is bubbly and billowy. Once it reaches that frothy, billowy stage, the starter is ready to be used..." (from TheKitchn)
JD's Sourdough Starters date WAY BACK in not only time but, origination! take a look below":
"...the sourdough cultures I'm working with? Black Hills, Dakota Territory, circa 1865. Sitka Alaska, circa 1885, San Fransisco, circa 1780.." JD
Guest post & photo by: JD for Canning and Cooking at Home and The Kitchn
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