Sourdough has long been such a yummy part of this families baking. I remember when Mom & Dad gave me my first starter, I think it was 1969. They had gone up the Columbia River Gorge (Oregon) to some function that was using and sharing sourdough and that was the beginning of this love of all things sourdough. As far as I'm concerned, the sourer the better. I'm sure "more sour" would be more grammatically correct. Later, Dad got a start from a man who delivered the mail via river-boat in Hell's Canyon (Oregon/Idaho border) and shared that with me and it was a great start. Unfortunately, that was the one that died in our car when we were moving into the AZ house. When I went to Georgia and stayed with J & C a few years ago, they didn't have a starter so we researched, found a recipe and made one that worked well. I think I'll start sharing some of the original recipes plus a couple new ones I've found on my own in a few weeks. If any want to get a jump start here is a recipe for a starter and/or here is a website where you can get a free starter. I've just addressed my envelopes for the free starter and will be mailing this out Monday in hopes of receiving my new start in about 6 weeks. I'm interested in trying something new and will give you an update in several weeks.
INGREDIENTS
1 (.25 ounce) package active dry yeast
2 cups warm water
2 cups all-purpose flour
DIRECTIONS
In large non-metallic bowl (it's important to remember to never use metal bowls, spoons or utensils) mix together:
1 (.25 ounce) package active dry yeast
2 cups warm water
2 cups all-purpose flour
DIRECTIONS
In large non-metallic bowl (it's important to remember to never use metal bowls, spoons or utensils) mix together:
1 pk. dry yeast
2 c. warm water
2 c. all purpose flour and cover loosely.
Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of overflow. Check on occasionally (say hello, you're looking and smelling good and sour).
When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it, throw it out and start over. Keep it in the refrigerator, covered until ready to use (I store in glass jars, making sure to put a baggie between top of jar and metal lid).
When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well in bowl and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains! Sourdough starters improve with age, they were passed down from generation to generation!
Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of overflow. Check on occasionally (say hello, you're looking and smelling good and sour).
When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it, throw it out and start over. Keep it in the refrigerator, covered until ready to use (I store in glass jars, making sure to put a baggie between top of jar and metal lid).
When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well in bowl and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains! Sourdough starters improve with age, they were passed down from generation to generation!
3 comments:
Is this where my husband gets his love for sourdough anything? Many a starter sit in our frige. Thanks for the handy recipe.
Out of every amazing thing you've ever made, I think I will always associate sourdough pancakes/sourdough starts with you. So few people know the joy of sourdough pancakes so I hope they stumble across your blog!
Thanks for helping me out via telephone the other day. Sourdough pancakes and a yoga session were the perfect start to my birthday. Well, doing yoga with a curious cat isn't too easy...but still...a great morning!
ak made the best batch of sourdough pancakes on thursday morning (for jojo's send off to d.c.). we love this tradition and love passing it off to others (so far megan and john have gotten into using it, and our neighbors are waiting for their "start").
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