I want to begin making sourdough bread -- but can't find anyone to give me a little bit of their starter . . . do I have to make it then? and how difficult is it? I tried to a few years ago with dreadful results (think mold, etc) -- so anyone have any to share or some good idea of doing it? I know I could buy some from King Arthur Flour, saw it in their catalog. . .
I get my sourdough starter culture to start new batches from cultures for health.com. never fails me. The key is to feed,feed,feed... I also keep mine in my dehydrator at 75 degrees.. then it stays cozy.
To Live a Full life one must LOVE MANY THINGS- Vincent Van Gogh
Hi Mary, I was about to answer when I saw you already did.lol. I found some at Sourdoughs International. They have the original San Francisco starter. Sheila, I found a great website, I typed in How to make authentic San fransisco Sourdough French Bread. The author shows pix of what its supposed to look like at various stages and has a FAQ at the end.
Sheila, I have just made my sourdough starter from scratch for years. I could keep going for a really long time by replenishing it as I used it. Occasionally I'd use it all and then just start a whole new batch.
I don't have any going currently, but I could give you recipes if you'd like. CJ
..from the barefoot farmgirl in SW Colorado...sister chick #665. 2010 Farmgirl Sister of the Year Mother Hen: FARMGIRLS SOUTHWEST HENHOUSE
Hope you girls have success with that starter recipe! I loved it! Used to have it going all the time and now I'm inspired to 'fire' it back up. Let me know if you have further questions! CJ
..from the barefoot farmgirl in SW Colorado...sister chick #665. 2010 Farmgirl Sister of the Year Mother Hen: FARMGIRLS SOUTHWEST HENHOUSE
The cook book Tartine-Bread has recipes for starter and everything you need to know to make true sourdough bread. Even how to bake it in a pre-heated cast iron dutch oven/chicken fryer to get crust like a brick oven.
The most important things I found out about making starter is to use good spring water (my city water had too much chlorine and other junk in it) and use organic flour. I tried many times to make a starter and failed. Since I started using spring water and organic flour, it has turned out well.
I get up every morning determined to both change the world and have one hell of a good time. Sometimes this makes planning my day difficult. - E. B. White
Diane, what do you mean it failed? as a newcomer to this world I'm using just regular tap water (which is treated by the town) and regular King Arthur Flour. How will I know if it's bad? Thanks! :)
Yes please CJ, could I please have your starter recipe?
A number of years ago I had starter and I kept it going for a long time. My mom got the starter from my step-sister in Florida, took it to her house in Iowa, and then hand carried it out to me when she came to visit me in Hawaii! That starter traveled 6000 miles! Those are good memories.
Catherine Farmgirl Sister #76
Houston Area
Texas
2349 Posts
Posted - Dec 31 2012 : 06:10:45 AM
A few years ago, I think around 2005, I posted about "35 year old sourdough". One farmgirl was reading it outloud and her hubby replied, 'Why would anyone want to eat 35 year old bread?'
I began sharing portions of the starter with several farmgirls. The 1 cup liquid was sealed in quart zip-bags. I'd try to 2-day or overnight the packages. Well, many of the bags busted from the expanding fermentation gases. Not good. But, I heard a lot of funny stories from the farmgirls about conversations with their postman about the soggy packages.
Then, a farmgirl suggested I try dehydrating it and then sending the 'powder'. I had never thought of that even though I dehydrate other stuff. So, I tried it. It worked! It turned out like dried potatoe flakes. It was so much easier to send the flakes.
One of the best compliments from one of my daughters: "Moma, you smell good...like dirt."
Thanks CJ for the starter recipe. I was at the thrift store yesterday and found a sourdough cookbook; very timely! I didn't know that so many things could be made from the starter.
I've tried three times using tap water and my batter turned to acetone each time and had to be thrown out. Sheila when it goes bad it smells like finger nail polish remover/acetone and has to be discarded. I think I'll give it one more try with spring water and see what happens. I didn't want to give up on it but was having such terrible luck with it. Going to try again.
Sheila, Sorry, I just saw your question. When I say it failed I mean, turned grayish and flat. The chlorine kills the yeast and good bacteria. I have since had many happy "Mothers" by using spring water and organic flour.
I get up every morning determined to both change the world and have one hell of a good time. Sometimes this makes planning my day difficult. - E. B. White
Does anyone mill their own flour? If so, where do you purchase it and what kind do you buy? I want organic unmilled. Sheila, you did a great job on your bread.
Sheila, that looks SOOOOO YUMMMY!! Glad it came out.
I think it depends on your own water and how it's treated as to how it turns out. I don't have any problems with our tap water, but I probably would at my daughter's house.
Kim, I don't mill my flour but I do use flour that is grown and milled locally which works well for me. CJ
..from the barefoot farmgirl in SW Colorado...sister chick #665. 2010 Farmgirl Sister of the Year Mother Hen: FARMGIRLS SOUTHWEST HENHOUSE
I get up every morning determined to both change the world and have one hell of a good time. Sometimes this makes planning my day difficult. - E. B. White
sourdough starter
Posted - Dec 12 2012 : 2:10:11 PM
