| T O P I C R E V I E W |
| Yesterdayfarm |
Posted - Dec 10 2011 : 5:56:25 PM
Hello everyone! :) This week I had a friend over and we was talking about sourdough bread and that got me wanting to bake some. But, it has been a while since I have made some. I usually just make regular bread. So I started looking for my starter recipe and could not find it. I then looked one up on the internet and here it is...
1 (1 tablespoon) package dry yeast
2 1/2 cups water
2 cups flour
1 tablespoon sugar
Directions:
1.
Dissolve yeast in 1/2 cup warm water, rest for ten minutes.
2.
Mix in flour, sugar& remaining water.
3.
Allow to stand, loosely covered, in a warm place for 3 or 4 days. Use a large (preferably ceramic) bowl as it will rise considerably.
4.
Every time the batter is used to make a product set aside 1 cup to be used as a"starter" for another batch.
5.
Keep covered in the fridge (a pint jar works nicely).
6.
To make it into a basic batter again, add another 2 cups flour& 2 cups warm water and allow to stand at room temp overnight It is now ready to use, but again reserve a cup of the starter.
Read more: http://www.food.com/recipe/sourdough-bread-starter-13750#ixzz1gBdLSTD8
But I have never used this one before and I would like to know do any of y'all use this recipe? And my "starter" is now 2 days old now and the top of it is drying out, is this ok? Do I need to stir my starter everyday, because the recipe did not say? I really just do not know what to do. I am not sure about this recipe. I do remember that my old one I had to stir it in the evening.
Thanks and God Bless, Laura
Come and see what is happening at Kentucky's Yesterday's Farm! http://yesterdaysfarm.weebly.com/ |
| 3 L A T E S T R E P L I E S (Newest First) |
| edlund33 |
Posted - Dec 12 2011 : 06:57:08 AM
Laura I use an Amish friendship starter that is similar to yours. I stir it at least once a day to keep the crust off of it. Mine is a couple of years old. I keep it in a large glass jar with a loose fitting lid so it can still breath but doesn't evaporate too fast.
I recently made myself the starter that Mary Jane suggests in her thread. I've only made two loaves of finished bread but so far I really like it and it seems to be getting better with age. Her recipe calls for covering the starter bowl with a dry towel for the first week or so, then using a damp towel and a plate to cover the bowl after it has become active. This seems to be working nicely to balance the moisture between feedings.
Good luck!
Cheers! ~ Marilyn
Farm Girl No. 1100
Do not go where the path may lead, go instead where there is no path and leave a trail. - Ralph Waldo Emerson |
| nubidane |
Posted - Dec 11 2011 : 11:49:04 AM
Laura
THe gigantic thread at the top of this page called "Bread the Maryjane Way" is about a similar starter; I don't think it uses yeast.
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| pinkwitchy~farmgirl |
Posted - Dec 10 2011 : 11:53:52 PM
Laura, if it's not too dried out, you can stir it (with wooden spoon). If the top is too dry, try to skim it off. Then keep the towel damp by spraying it with distilled water & keeping it damp by spraying when needed. This helps keep it from getting that icky layer on top. As a bonus, after spraying the towel, microwave it for a few seconds. The starter will love the warm moisture.
Farmgirl Sister 1575* * * It is often the bend in the road that makes life worth the drive * * * |
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