Sourdough Upkeep

* Exported from MasterCook *

SOURDOUGH UPKEEP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
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1 Sourdough info

Recipe by: KKPD13B Linda Caldwell As many of you
know, I'm excited about using Donna German's new book
WORLDWIDE SOURDOUGHS FROM YOUR BREAD MACHINE. the
information in this book is of interest to "by hand"
bakers, too. Here's an example! "If the culture has
not been used in a month or so, it may require 1 or 2
feedings prior to using to bring it back >>> up to its
fast rising capacity. The more often the culture is
used, the faster it is, and the better it will rise.
1.Remove the culture from the refrigerator 2.Divide
the culture in half, placing each half in its own 1
quart wide mouth jar or plastic container 3. Add 1/2 C
warm (95f to 100f) water and 1/2 C white bread flour
to each of the cultures. 4. Place lid on jars but do
not fasten tightly. 5. Place jars in proofing box at
85f. Leave jars in proofing box until foamy bubbles
appear. This may take a few >>> hours or from one to
several days depending on how long the culture was
dormant. I'll put information on making a "proofing
box" under its own later. My starter's out on the
kitchen counter and has just been fed. Since it wasn't
used for almost a month while I was away it may take a
while to get it ready to use. If it foams up soon,
I'll make a loaf today without the commercial yeast.
It DOES take a while but is very good. Linda in
Birmingham *P SC 07/30/94 08:57:14 AM CST



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