| T O P I C R E V I E W |
| wildhorsemom |
Posted - Feb 10 2006 : 09:40:00 AM
Hi, gang...I was on here the other day, and came across SOMEBODY'S website, with a pretty green background, that had SOURDOUGH RECIPES on her site. I made the Starter the other day, but I FORGOT where I found all that! I need the sourdough recipe from said page. Does this ring a bell with anybody? HELP! HELP! I need that sourdough recipe...my starter is getting pretty ripe! Don't want the bread to be TOO "sour"...lol!
~~Laurie |
| 25 L A T E S T R E P L I E S (Newest First) |
| junebug |
Posted - Mar 02 2006 : 11:59:55 AM
No problem Kay, I'm just glad you won the battle and can enjoy it now, and that reminds me, I still want to make pizza with a sourdough crust, soon! Thanks!!
" Aspire to Inspire before you Expire"
www.herbalfarmstead.blogspot.com
www.countrypleasures.motime.com |
| therusticcottage |
Posted - Mar 02 2006 : 07:38:51 AM
Checked the started this morning and it's coming along wonderfully. I'm so excited. I'm making pizza dough for my daughter's birthday party tomorrow. Thanks Sue for all your help.
Mine is just a little old fashioned garden where the flowers come together to praise the Lord, and teach all who look upon them to do likewise.
-- Celia Thaxter
http://therusticcottage.etsy.com
http://rusticcottage.blogspot.com/ |
| junebug |
Posted - Mar 02 2006 : 04:34:31 AM
You got it Kay!! Yippie!!!! Starters are funny at times, and I think where we live may have something to do with it too, like different altitudes maybe? Just replenish like you posted and you should have a starter for life! lol
" Aspire to Inspire before you Expire"
www.herbalfarmstead.blogspot.com
www.countrypleasures.motime.com |
| therusticcottage |
Posted - Mar 01 2006 : 5:06:04 PM
By Jove -- I think I got it! I decided to try Sue's sour dough starter one more time. I made a few adjustments though. Used 1 tsp yeast to 2 cups flour and 2 cups water. I'm proud to report the starter is behaving nicely and not crawling out of the container. YEAH!
So now how do I keep it alive? If I use one cup of starter do I add back one cup of flour and one cup of water plus a pinch of yeast?
Mine is just a little old fashioned garden where the flowers come together to praise the Lord, and teach all who look upon them to do likewise.
-- Celia Thaxter
http://therusticcottage.etsy.com
http://rusticcottage.blogspot.com/ |
| lonestargal |
Posted - Mar 01 2006 : 08:37:40 AM
Well I have a loaf of bread in rising right now so hopefully it will turn out ok. When I went to get the starter out though I noticed there were little whit floating things on top of the liquid part that seperates. Is that normal? The starter smelled fine. |
| junebug |
Posted - Feb 21 2006 : 11:13:10 AM
Kay, your a hoot, starter impaired, love it!!! Some starters are thick and gloppy, some arent'? The one I've been using is a pototoe starter I got from a farmgirl, it's thinner than I'm used too but seems to be working just fine. I did make those herb biscuits over the weekend, the recipe I posted, and I didn't care for them, they didnt' rise like biscuits should and the flavor was bland. But like I said, it was a good day to try out new recipes so now I know I won't be using that one again. I'm just stumped to as why your starters erupt like volcanos? Keep us posted and you get the GOLD metal for sticking to it and winning your battle with sourdough!! LOL
" Aspire to Inspire before you Expire"
www.herbalfarmstead.blogspot.com
www.countrypleasures.motime.com |
| therusticcottage |
Posted - Feb 20 2006 : 09:26:35 AM
I'm using all purpose flour and Fleishmann's yeast. I made up my 3rd batch of starter yesterday using Sue's recipe only I reduced the yeast to 2 tsps. It still erupted like a volcano. I took a cup out for biscuits -- which turned out pretty darned good although didn't raise very high - then added a cup of water to the starter to thin it out. It seems to be better this AM but we'll see. Is your starter thick and gloppy? I'm just starter impaired!!!!
Mine is just a little old fashioned garden where the flowers come together to praise the Lord, and teach all who look upon them to do likewise.
-- Celia Thaxter
http://therusticcottage.etsy.com
http://rusticcottage.blogspot.com/ |
| junebug |
Posted - Feb 20 2006 : 04:37:03 AM
Oh dear Kay, Im so sorry to hear of more sourdough troubles, I"m just stumped! What kind of yeast are you using? That shouldn't make a difference but am curious? Krisiti posted the correct recipe, maybe you should start all over again, you are using all purpose flour right? And to make it clear, when you cover it, it's not sealed is it? I just lay the lid on top. I keep mine in the oven, it's always nice and warm from the pilot light. If you want, I can post another starter recipe, maybe a honey starter or pototoe starter might work better for you? Just let me know. Don't give up, we'll get you baking yet!
" Aspire to Inspire before you Expire"
www.herbalfarmstead.blogspot.com
www.countrypleasures.motime.com |
| Horseyrider |
Posted - Feb 20 2006 : 04:35:21 AM
Sue, thanks for the herb biscuit recipe! I'll be making those soon! And while I haven't taken the time yet to look at your blog, I hope to do that soon. I really love sourdough, and it sounds like you have a lot of experience there. Thanks again for sharing! 
"What another would do as well as you, do not do it. What another would have said as well as you, do not say it; written as well, do not write it. Be faithful to that which exists nowhere but in yourself, and there, make yourself indispensable." ---Andre Gide |
| lonestargal |
Posted - Feb 19 2006 : 4:29:59 PM
Kay, so sorry your having troubles with the starter. Here is the one that I saved that is posted on Sue's webpage....
Quick Overnight Starter
1 pkg. plus 1 Tb. dry yeast
4 c. lukewarm water
4 c. all purpose flour
Dissolve yeast in a small amount of lukewarm water. Stir flour into remaining water and add yeast mixture. Mix well and cover. Let mixture stand in a draft free place for at least 6 hours or overnight is best.
I did 2 1/4 tsp. and 1 Tablespoon yeast and haven't had a problem yet. Good luck!!! |
| therusticcottage |
Posted - Feb 19 2006 : 12:41:10 PM
What in the world am I doing wrong? The first started took over the kitchen and the second one I tried just went flat. It just sat there doing nothing! And I had sour dough biscuits planned for supper tonight. I really want to use Sue's quick starter but not sure on the amount of yeast. Sue could you post it again? I'm just afraid to put in too much and have it go all over the kitchen again!
Mine is just a little old fashioned garden where the flowers come together to praise the Lord, and teach all who look upon them to do likewise.
-- Celia Thaxter
http://therusticcottage.etsy.com
http://rusticcottage.blogspot.com/ |
| junebug |
Posted - Feb 19 2006 : 11:27:46 AM
Kristi, I'm making some sourdough whole wheat herb biscuits today so I'll share the recipe below. But first, Kay I"m glad you found a recipe and way to make it work for you, there are tons of starter recipes out there but I've always used the same one, the quick one and it has always paid off for me. I've never put my starter in the fridge but have read that you can and even freeze it? I just go with what works for me. I never got the flour and water replenish method either, so I just add a tsp. of yeast each time I replenish it so I know for sure, but that was what the book said?? But anyhoo, at least you found a way for you, that is good so you can enjoy the sourdough cookery like it was meant to be. Ok on with the recipe, I haven't tried this one before, but since it's a snow day here no better time to test new recipes. I"m so glad you liked the pizza dough Krisiti, it's wonderful, now I'll have to make some pizza this week, it's been awhile! Enjoy!
Sourdough Whole Wheat Herb biscuits
1 c. whole wheat flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. sugar
1 tsp. any herb combination
1 tsp. dried minced onion
1/4 c. shortening
1 c. sourdough starter
Melted butter or marg.
Mix together flour, baking powder, salt, baking soda, sugar, herbs and onion. Cut in shortening with a pastry blender or fork till mixture resembles crumbs. Stir in sourdough starter until a soft dough forms that cleans the sides of the bowl. Turn out onto floured surface and knead gently for 30 seconds. Roll dough to form a circle 1/2 inch thick. Cut into biscuits with a 2 in. round cutter. Place 2 inches apart on ungreased baking sheet, lightly brush tops with melted butter. Cover and let rest for 30 min. Bake at 425 for 12-15 min. Makes a dozen.
" Aspire to Inspire before you Expire"
www.herbalfarmstead.blogspot.com
www.countrypleasures.motime.com |
| lonestargal |
Posted - Feb 19 2006 : 09:18:58 AM
I made pizza last night and used the sourdough recipe and it was so yummy. My kids both said it was the best pizza I've made. I want to make some biscuits, anyone have a good recipe? |
| brightmeadow |
Posted - Feb 19 2006 : 07:15:04 AM
I found a bread cookbook from the library earlier this year that mentioned added peach tree leaves to your sourdough started, to get the wild yeast. It was September and my peach trees still had their leaves, so I tried it - it did give a pleasant fragrance to the starter. I left them in for a few days then fished them out. Probably hard to do it now unless you live in Georgia.
That book also said you could freeze starter - just let it thaw for a day before you start feeding it again.
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
Visit my web site store at http://www.watkinsonline.com/fish or my homepage at http://home.earthlink.net/~brightmeadow |
| therusticcottage |
Posted - Feb 18 2006 : 8:26:46 PM
My new starter has been on the counter for the last two days. It has the sour smell and is separating. I know this is normal. I've been faithfully stirring it 2 to 3 times a day. I'm planning on making sour dough biscuits tomorrow so do you think I need to put it in the frig before then. Just don't want it to go bad.
Mine is just a little old fashioned garden where the flowers come together to praise the Lord, and teach all who look upon them to do likewise.
-- Celia Thaxter
http://therusticcottage.etsy.com
http://rusticcottage.blogspot.com/ |
| Libbie |
Posted - Feb 18 2006 : 6:36:45 PM
Kay - I'm so glad that this new starter is working well. It sounds like you may have created a franken-starter before! I can't wait until I get some...
I've been trying to "catch" a yeast here and make starter, but the last two times I've tried it, it's developed this awful smell - not sour, just, well, not good. Any suggestions from those who have made a flour/water starter?
XOXO, Libbie
"Nothing is worth more than this day." - Goethe |
| therusticcottage |
Posted - Feb 17 2006 : 2:33:11 PM
Starter update -- even after dumping half and adding 2 cups flour and 2 cups water to what I had left I still had starter taking over the kitchen counter. I think there was way too much yeast in there so I dumped the whole thing. I found a recipe on the internet which called for 2 tsps of yeast plus 2 cups flour, 2 cups water, 3 tbsp sugar, and 2 tsp salt. That one seems to be working just fine. Maybe I read Sue's recipe wrong? Anything is possible.
Mine is just a little old fashioned garden where the flowers come together to praise the Lord, and teach all who look upon them to do likewise.
-- Celia Thaxter
http://therusticcottage.etsy.com
http://rusticcottage.blogspot.com/ |
| therusticcottage |
Posted - Feb 17 2006 : 09:23:40 AM
I poured half of it out but it still kept raising. Now it has settled down and is half full. I think I put in too much yeast. The recipe called for 1 package plus 1 tbsp? So that came to 2 packages. We'll see how it does. What keeps it going if all you replenish it with is flour & water? I found a recipe that said to add a tsp of sugar each day?
Mine is just a little old fashioned garden where the flowers come together to praise the Lord, and teach all who look upon them to do likewise.
-- Celia Thaxter
http://therusticcottage.etsy.com
http://rusticcottage.blogspot.com/ |
| junebug |
Posted - Feb 17 2006 : 04:43:19 AM
Gee Kay, you must have a monster starter going there, I"ve never had one do that before and I"ve been baking with sourdough for almost 20 years now? That's some good yeast there girl! I would try dividing it into two starters like Aunt Jenny does, give one away if you don't want that much or just take some out and dump it. Potato soup and sourdough bread is my favorite winter supper, yummy! Hope you tame the beast! LOL
" Aspire to Inspire before you Expire"
www.herbalfarmstead.blogspot.com
www.countrypleasures.motime.com |
| therusticcottage |
Posted - Feb 16 2006 : 4:46:20 PM
I just checked my starter and it's taking over the container! HELP! The canister is tall and was half full when I started two hours ago. I just checked it and it's almost to the top of the canister. I stirred it once but it's still growing. Is this normal?
Mine is just a little old fashioned garden where the flowers come together to praise the Lord, and teach all who look upon them to do likewise.
-- Celia Thaxter
http://therusticcottage.etsy.com
http://rusticcottage.blogspot.com/ |
| therusticcottage |
Posted - Feb 16 2006 : 3:19:12 PM
Okay ladies -- I got yeast at the store and I made my starter. I put it in a Tupperware type container with a lid and it's sitting on my counter. Do you all leave the lid on? I thought maybe it would come off once the fermentation starts. It's supposed to be in single digits here tomorrow with the wind chill so we're having potato soup with sour dough bread.
Mine is just a little old fashioned garden where the flowers come together to praise the Lord, and teach all who look upon them to do likewise.
-- Celia Thaxter
http://therusticcottage.etsy.com
http://rusticcottage.blogspot.com/ |
| Aunt Jenny |
Posted - Feb 16 2006 : 1:00:04 PM
I store mine in a quart canning jar (sometimes two jars if I am making lots I will separate and feed both jars!!) with two layers of cheesecloth and a canning jar ring on it. I keep it on the kitchen counter,but if I don't think I will be baking for more than 5 days i put it in the fridge with a lid. ..then before using it (12 hours before) I take it out, stir and feed it. Libbie..I will give you yours in a canning jar and then you can decide what to put it in after that.
Jenny in Utah
It's astonishing how short a time it takes for very wonderful things to happen...Frances Burnette
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| junebug |
Posted - Feb 16 2006 : 12:30:21 PM
I've always stored mine at room temp, with no problems to date. And yes Kristi, the bubbles do go down sometimes, it makes wonderful pancakes too! lol
" Aspire to Inspire before you Expire"
www.herbalfarmstead.blogspot.com
www.countrypleasures.motime.com |
| therusticcottage |
Posted - Feb 16 2006 : 09:44:28 AM
Do you just store the starter at room temp or in the frig?
Mine is just a little old fashioned garden where the flowers come together to praise the Lord, and teach all who look upon them to do likewise.
-- Celia Thaxter
http://therusticcottage.etsy.com
http://rusticcottage.blogspot.com/ |
| lonestargal |
Posted - Feb 16 2006 : 06:54:12 AM
Thank you so much Sue!!! I used the last of my yeast making the starter so I can't make any bread until I get back to the store but I stir it once a day. It sure smells 'sour' and yummy but I noticed the bubbles have gone WAY down and it's more like pancake batter. Is that right? Thanks for the pizza dough recipe too, I can't wait to try it!!! |
