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The smell of fresh bread is starting to fill the | by skeptic | 2004-01-23 13:58:05 |
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Instead of yeast I prefer sour dough. | by UnFair | 2004-01-23 14:31:45 |
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Can you share? | by tzulah | 2004-01-23 14:38:33 |
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I've seen packs of dried sourdough starter before. | by BloodyViking | 2004-01-23 14:42:47 |
| I started sour dough from scratch |
by UnFair |
2004-01-23 15:24:34 |
two times before. The first time was out of curiosity at home but there I had done bread baking before so perhaps the bacteria needed were around for that reason already. It took only a couple of days.
The other time was after I moved to a new place 400 km from my parents when I couldn't just drive home for some months. I wanted to bake, but had no starter. There it took almost two weeks, but I still cannot say the bread tasted other than usual.
You need rye flour (wheat doesn't work), as "whole" as you can get it, but it has to be milled very fine though. Mix it with water and some salt so it is of fluid consistency like a pancake dough. Put a cloth over the bowl to prevent dust and insects to get into it and put it to rest (at a safe and not too warm place like on top of a cupboard). It will start to seethe (? had to look that word up), usually first alcoholocally with natural yeast (smells a little like beer) then it will change its character and begin to smell sour. Voila: the starter.
Don't worry if there is a little mould on top during the process, it gets killed and devoured by the sour bacteria.
Traditionally we are using one bowl for preparing and keeping the dough. It is quite big (about 60 cm diameter and 25 cm deep so it can hold the complete dough needed for two big loafes) and gets never cleansed (Huh? Yes, after a batch of bakery you toss all surplus flour into it and intentionally let the rest of the sticky dough just dry in the bowl as starter for the next time. |
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