Sunday, April 29, 2007
Tonight I got home from a baby shower, and had just under an hour until it's time to watch "The Sopranos." (This may be the best year yet). There was some definite action in the starter--it was lighter and airier, even a little bubbly. This time I threw out about half of it and added 60 grams of both bread flour and bottled water, stirred it a while, and covered it back up.
The instructions are to mix it in a 4-cup glass canning jar or a 4-cup glass measuring cup. I don't have either item, so I'm using a plastic bowl. I hope this is not a serious mistake.
7 comments:
I am glad you are trying your own starter. I did my own in January and I was very hesitant about the whole thing. I was afraid I might just make mold and then poison everyone. It turned out wonderful in the end, and I now have a magic pet that lives int the fridge now. I have had some wonderful breads using it.
I used a plastic container too and my pet was OK. The big caution comes from not using metal spoons(the metal is suppose to interact with the sourdough pH...something like that) and also to use bottled water, just to avoid chlorine while the starter establishes itself.
I used just plain organic flour, but have heard that rye flour is a bit better for starting a starter. I think it is suppose to establish itself sooner. Mine was ready after about 2 weeks and it has only become better since January.
Good luck, and can't wait to see some good sourdough bread from your kitchen.
Your "Yeast Beast" will be fine in the plastic container. All three of my homemade sourdough starters live in them and were born in them. One in fact lives in one of the Ziplock 'disposable' ones! Congrats on starting your own. You will love it. The hardest part will be throwing away the "toss off".
Melinda,
I didn't know you'd made your own starter--congratulations! Have you ever tried making pancakes with the starter? I don't think pancakes are very British, are they? But you could introduce Ian to them--and to maple syrup.
Breadchick,
You are so right about throwing away half the starter every day. It pains me more every day. I may have to start making Jim do it. I like the Ziplock idea too. Can you tell the difference (in taste, texture, appearance) among your three starters?
I haven't made pancakes with my starter. I have just used baking powder/buttermilk. I think it sounds good, so I might just have to try it.
I may have lived in England for the last 29 years but it hasn't made me forget about American pancakes. I miss how it was so easy to go out to a restaurant and get them. Now I have to make my own.
It's sad but true.
Melinda,
Maybe for your second career, you should start a pancake house. You might single-handedly start a pancake craze in England. If we can embrace the scone, the British might grow to love pancakes and waffles.
I can tell the difference between all my starters because they are each for a different style of "sourdough". I have one for the really zingy/zippy classic sourdough (smells like gym socks when it gets warm but the bread it makes!). Another does a more gentle bread closer to the classic French bread Pain Champagne and last but least a "sweet sourdough" for when I make cinnamon rolls. They all started by the way exactly as yours has, as a rye/white flour starter but as the feeding wore on there was less and less rye. Oh and I've found that I can give away my starter sometimes when I have a particularly active batch that I just can't bring myself to wash down the drain.
Breadchick,
I'm very impressed--three different starters! The wet gym sock version sounds particularly appealing.
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