Sour dough starter

lindacDecember 1, 2011

Went to see Wicked tonight ( great show!) and walked into my house about 30 minutes ago to the heavenly smell of yeasty dough.

I mixed up some of the starter with some water and more flour and left it to do it's thing while I was gone.

Tomorrow I will add more flour, knead it a bit and bake it....

I think it's strong enough to raise bread on its own now!!

If I could make a candle that smells like that dough smells, I would be rich!

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grainlady_ks

I use a type of starter called "Everlasting Yeast" that became popular over 100-years ago. In the evening I add flour/water/agave nectar to the mixture and set it in the oven with the light on to keep it warm while it works it's magic overnight, and make bread the next morning. At some point in the evening before I go to bed, it's not uncommon for me to open the oven and take a deep whiff of the starter. You're right a candle with that smell would be lovely. ;-)

-Grainlady

    Bookmark   December 1, 2011 at 6:50AM
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lindac

Uh....not quite ready to raise a loaf by itself.....but It'll make good crutons.

    Bookmark   December 1, 2011 at 6:35PM
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ann_t

Linda, Just add a 1/4 to 1/2 teaspoon of yeast to give it a boost. Do that until you are sure it is ready to work on its own.

In fact many commerical bread bakers add a small amount of yeast to their sour dough breads for consistency.

Ann

    Bookmark   December 1, 2011 at 6:51PM
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barbarajon

Yeah! It�s a great ready-to-eat recipe; it saves me from that kitchen mess.

    Bookmark   December 1, 2011 at 11:39PM
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