Mike's Way To Start A Sourdough Starter. This WAS my favorite way to start a starter until I found Professor Calvel's method which I find to be faster, better and less finicky.
However, there is lots of good information in this page, and I hope you'll read it. Now then, let's be clear here. People have been starting sourdough starters for thousands of years. They were starting starters long before they understood that there were living creatures in the starter. It is really easy to over think this mess and to obsess over it. There are three basic guidelines or rules that really describe how I make and maintain a sourdough starter. An established sourdough starter at room temperature must be fed no less than twice a day. Keeping those three guidelines in mind, let's get started. Many people feel that rye works better. A recurring question with regard to sourdough starter is what sort of water may be used with it. In general, if your tap water smells and tastes good it will probably work well with sourdough.
Blog : Flashback: Get a Rise Out of Sourdough. When the weather is cold and wet outside, one of my favorite things to eat is a nice hot bowl of veggie chili with a fresh slice of buttered sourdough.
Mmmmmm, sourdough! Back in CRAFT Volume 04, San Francisco-based writer and “fermented-food devotee” Eric Smilie offered his clear and easy sourdough bread recipe. Check it out in this week’s Flashback and get your bake on. You can also still pick up the full back issue of CRAFT Volume 04 over in the Maker Shed.Get a Rise Out of Sourdough The yeasty way to a truly good loaf. By Eric Smillie My heart sank as I stared at the dark, deflated crust, hardly the loaf I had hoped to bake using wild yeast from a home-fermented starter. Materials Directions Step 1: Start the starter. Repeat Step 2 daily. Thoroughly mix the starter, flour, and salt, and let the dough rest for 10 minutes. Shape the dough into a ball, put it in a large bowl, cover with a damp towel, and let it rise in a warm spot until it doubles in size, about 5 hours. Goli Mohammadi. TLC Cooking "10 Easy Bread Recipes"
Ingredients: 1/2 cup water, warmed to 100 degrees Fahrenheit (37.7 degrees Celsius)2 1/4 teaspoons (1 packet) active dry yeast1 teaspoon sugar2 1/2 cups all-purpose flour1 cup bread flour1 tablespoon salt3/4 cup milk, warmed to 100 degrees Fahrenheit (37.7 degrees Celsius)2 teaspoons cornmeal Directions: Preheat oven to 250 degrees Fahrenheit (121.1 degrees Celsius).
Combine the water, yeast, and sugar in a small bowl and let stand until bubbly -- about 8 minutes. Combine the flours and salt in a large, ovensafe bowl and warm in the oven for 5 minutes. Sprinkle a baking sheet with cornmeal and set aside. Lightly oil a cast-iron skillet and heat over low heat. [source: Country Living] No Knead Bread: so easy a 4-yr old can make it! Monday, September 10, 2007 No Knead Bread: so easy a 4-yr old can make it!
It’s been almost a year since NY Times unveiled the secret to the revolutionary No-Knead Bread. And while fads come and go, this certainly is a recipe that has transcended the fickleness of foodies. It’s time to revisit the bread…. as many of us have been brainwashed by this summer’s ice cream! We’ve made close to 60 loaves since last November and I’ve got to tell you, it is still one of our family’s favorite things to eat. I firmly believe that every person should bake a loaf of bread at least once in their lifetime. No Knead Bread recipe so insanely brilliant – no sticky fingers, no doughy mess, no intricate measuring, no complicated kneading. So, without further blabbering, I’ve pimped out my son to demonstrate that baking No Knead Bread is so simple a 4-year old can do it. Of course I had to bribe him with 2 temporary tattoos.
So, let’s start. 3 cups of bread flour in a big bowl. 1/4 teaspoon of instant yeast: