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#748262 - 08/29/09 04:22 PM Link Parking Lot  
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Jean Bullock Offline
Jean Bullock  Offline


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This is the link for the sourdough information for Wy.


http://www.io.com/~sjohn/sour.htm


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#748266 - 08/29/09 04:28 PM Re: Link Parking Lot [Re: Jean Bullock]  
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Tricia Baker Offline
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Great article!!


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#748869 - 08/31/09 06:14 PM Re: Link Parking Lot [Re: Tricia Baker]  
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Wyman Lloyd Offline
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Well, thanks Jean
I saved it in favorite places.
Wow!! Sounds complicated though.
Then too, It says----If you can make bread you can make sourdough------<G> I may have a problem there. My last bread fell, uh, drastically. However I ate it anyway.
I'll prob'ly take this in incremental steps---like see if I can get this starter to start=--like--- bubble
Wy
(You haven't got any classes on making sourdough bread have you? <G>)

#749203 - 09/02/09 01:16 AM Re: Link Parking Lot [Re: Wyman Lloyd]  
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Tricia Baker Offline
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It takes so long to make the starter. Do one part at a time. Easy when you think about it like that. Bet you a Coke, you can do it, Wy.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#749204 - 09/02/09 01:16 AM Re: Link Parking Lot [Re: Wyman Lloyd]  
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Tricia Baker Offline
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It takes so long to make the starter. Do one part at a time. Easy when you think about it like that. Bet you a Coke, you can do it, Wy.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#749461 - 09/02/09 09:39 PM Re: Link Parking Lot [Re: Tricia Baker]  
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Wyman Lloyd Offline
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Bubble, bubble, boil and bubble
<G>
Wy

#749519 - 09/03/09 06:21 AM Re: Link Parking Lot [Re: Wyman Lloyd]  
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DonnaMarilyn Offline
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Thanks, Jean. Great article. Some of the other recipes sound scrumptious as well. I've printed them out.

Donna


Honour the Earth. Without it, we'd be nowhere.

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#750067 - 09/05/09 09:39 PM Re: Link Parking Lot [Re: DonnaMarilyn]  
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It doesn't say how to get a leftover sponge. It says to use all of the starter. That wouldn't leave anything left over. Maybe they meant to sat to use as much starter as needed to make sure that some is left over. Or you should use half of the starter.

#750068 - 09/05/09 10:03 PM Re: Link Parking Lot [Re: ben willis]  
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ben willis Offline
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OK, I made a starter. Let's see what happens.

I wonder if a 100 year old starter is supposed to be better than a new starter. I ain't got 100 years to spare.

#751327 - 09/11/09 03:05 PM Re: Link Parking Lot [Re: ben willis]  
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I've tried various means of trying to make sourdough bread, including the one linked to above and The Sourdough Home, among others. I have had ZERO luck though I get what looks and smells like what it is supposed to and doubles in volume as it's supposed to for thicker starters. The dough made from it just won't rise. I've tried all wheat, all white and various combinations with the same outcome. the next time I give it a shot, within the next few days, will be with a starter recipe from Emeril Lagasse and is a cheater starter using yeast which can be found here.

#751381 - 09/11/09 07:36 PM Re: Link Parking Lot [Re: DakLander]  
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ben willis Offline
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Dak, I get a bubbly starter usually in a day. I live in Fl. I've tried twice now to make a sponge. The second attempt looked like it was going to work, but eventually didn't rise.

I just threw my starter, or base away. Going to make a new one, but I'll wait a little longer to make the sponge.

#751398 - 09/11/09 09:04 PM Re: Link Parking Lot [Re: ben willis]  
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Ben, depending on a thin or thick starter I'd get it working in a day sometimes too. I followed the directions religiously but still had no luck. I ended up throwing the dough away because it wouldn't rise. All together I probably went through four sacks of flour. The one I tried first was from the same one Jean linked to and tried that several times, then went to the one I linked to, Sourdough Home and then a couple of other all natural starter recipes and procedures. No luck with them either, in lack of raising. I'd get the good smell and lots of action, made spnge where it called for and still no luck.
Shoot, I even had a couple of the starters working and being fed for 2 weeks and never got them to rise.
I'll post the results of the cheating batch I'll try next week.

#751408 - 09/11/09 09:48 PM Re: Link Parking Lot [Re: DakLander]  
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Jean Bullock Offline
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Were the attempts made during extreme weather?


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#751413 - 09/11/09 10:19 PM Re: Link Parking Lot [Re: Jean Bullock]  
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Jean, when have we had extreme weather here in SoCal? wink

Temperature was kept very even with the starter batches kept in the micro with the stove light on low to keep it the same temperature, which was about 85.
We have the AC set to 78 so there was not extreme temperature changes in the house anyway.

#751415 - 09/11/09 10:29 PM Re: Link Parking Lot [Re: DakLander]  
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ben willis Offline
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Dak, are you thinking about adding packaged yeast? God forbid.

#751416 - 09/11/09 10:32 PM Re: Link Parking Lot [Re: ben willis]  
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Ok Jean, here's a challange. Since sourdough bread isn't as easy to make as the guy says. Let's see who can make a successful loaf first. With a picture. It must be made without packaged yeast.

#751418 - 09/11/09 10:48 PM Re: Link Parking Lot [Re: ben willis]  
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Originally Posted by ben willis
Dak, are you thinking about adding packaged yeast? God forbid.

Yeah Ben, I am. blush
So I don't get too darned discouraged. I'm already crazy from the failures and cry like a baby every time I think about them.

#751425 - 09/11/09 11:09 PM Re: Link Parking Lot [Re: DakLander]  
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ben willis Offline
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The point is to make your own yeast.

It's gone beyond just making bread for me. I want to make it rise without packaged yeast now. The way great granny made it.

#751427 - 09/11/09 11:13 PM Re: Link Parking Lot [Re: DakLander]  
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Wyman Lloyd Offline
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Well, heck if Dak has tried some for a couple weeks, makes me wonder--no wonder when they got it going , they kept it forever <G>

#751431 - 09/11/09 11:21 PM Re: Link Parking Lot [Re: Wyman Lloyd]  
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I knead by hand and don't use a machine or mixer. The last loaf felt good and seemed like it was going to rise. That didn't happen.

I need to experiment with water temps.

#751535 - 09/12/09 01:14 PM Re: Link Parking Lot [Re: ben willis]  
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Originally Posted by ben willis
The point is to make your own yeast.

It's gone beyond just making bread for me. I want to make it rise without packaged yeast now. The way great granny made it.


Oh, I ain't going to give it up Ben. I just want some home made sourdough bread and I'm gonna cheat if I have to while I'm working on the other.

I ran across one site that suggest wooden utensils and bowls and they are never washed so I'm even looking into that aspect. In the meantime,
I have a great wooden mixing bowl that Lisa found and I begged her for. She told me I could have it for my bread so will be used for mixing the dough and also as the rising bowl and will be looking for more. I have some wooden utensils but will be looking for some to relegate to just bread as well.

Good idea about the water temperature. I'm also going to use filtered water from the refrigerator filter system for the next batch of starter, and the dough.

#751549 - 09/12/09 02:26 PM Re: Link Parking Lot [Re: DakLander]  
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I don't have anything wooden, but I'm using a plastic bowl and a plastic spatula. I'm fermenting the base in a Mason jar.

#752464 - 09/15/09 11:28 PM Re: Link Parking Lot [Re: ben willis]  
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It worked this time. I let the starter sit for 4 days. The only problem was that I made the dough too loose and had to bake it in a bread pan. It takes a lot longer to rise without yeast, practically all day.

I don't have a picture because it's almost gone. The texture is crusty like french bread and it does have a distinct sour taste.

I have my base started for the next time, and I think I'll do what Dak suggested and use yeast with the sponge to move things along quicker. At least I know that I don't need yeast to make bread, but it sure takes a lot longer.

#752491 - 09/16/09 12:39 AM Re: Link Parking Lot [Re: ben willis]  
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Jean Bullock Offline
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Maybe it needed a little more flour.

I have been reading some articles that recommend using certain fruit juices and smooshed grapes in the starter and that it helps it to bubble better.

But congratulations on your first loaf. I'll bet the next one is spectacular.


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#752493 - 09/16/09 12:44 AM Re: Link Parking Lot [Re: Jean Bullock]  
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Yes, I'll add more flour next time to shape my own loaf. But at least it did rise and it baked up very well. I'll try some of the base in pancakes too.

#752504 - 09/16/09 01:32 AM Re: Link Parking Lot [Re: ben willis]  
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Glad to hear Ben.
From the reading I've done on the process it doesn't surprise me that it took quite a while to rise. One site claims about 15 hours for a recipe for San Francisco Sourdough to rise the first time.
I have another starter working, sans adding packaged yeast. I'm using filtered water and heating it. I'm also not using anyghing metal, not measuring cups, whisks, anything. Nothing but plastic, wood and glass. It's being kept in a glass apothecary jar. The first mix at a one to one ratio doubled within a couple of hours.The next morning it had a good amount of hooch on the top.Yesterday was also a good day with it working well. Today it had a foam working on the top and lots of bubbles. It will be interesting to see tomorrow since the mixture does not yet smell sour.

Bill

#752550 - 09/16/09 09:03 AM Re: Link Parking Lot [Re: DakLander]  
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WAY TA'GO BEN!!!
Another tidbit---that I can't vouch for , one place I read that if you have too much chlorine in the your water , it'll kill the starter. It said to draw the water and let it set a day before you use it.
Wy


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