Recipe for Sour Dough Bread?
#6
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age is the key. the older your starter the more sour. when we married in ’80, my starter was too sour for hubs. instead of throwing all out, i just threw most out and fed and started new batch. that helpd lessen the sourness. i made sourdough pancakes, bread, muffins and english muffins. i have sourdough cookbooks but there's tons of recipes on net now for sourdough starter and bread items. in some regions the bacteria in local air is also flavor factor. san francisco sourdough is unique because of local air borne bacteria that flavors the starter. i also used to have a starter called "amish sourdough". lost it in one of our many & freq moves. would love to find the recipe again, even tho my oven is old and i don't dare use it for bread baking. cookies are scary enough.
#7
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Join Date: Jan 2011
Location: Southern USA
Posts: 16,278
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I started a sour dough starter yesterday! It will take about a week for it to start being about right but to get really tart it will take maybe a month or more. If I can keep it going it will last for years. Life gets in my way and I end up losing the starter. Women who were stuck in wagon trains for months carried starter with them. They dipped clean muslin squares in the starter and let dry. Kept them wrapped in clean muslin and used when needed. They made biscuits. Sourdough biscuits are so good!
#10
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Join Date: Aug 2013
Location: AR/NM
Posts: 358
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I bought starter from King Arthur flour co. and kept it fed awhile, 4 to 6 weeks, but still no sour taste. I just ordered a San Francisco pkt, from Amazon, hoping it will be successful. Will see. Thanks for all the replies.
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craftybear
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07-26-2011 10:11 AM