110,618
edits
Sourdough starter: Difference between revisions
no edit summary
No edit summary |
No edit summary |
||
| Line 21: | Line 21: | ||
}} | }} | ||
</div> | </div> | ||
'''Sourdough''' is generally considered wild [[yeast]], though it is actually a mixture of [[yeast]] and lacto-bacteria that together form the flavour of sourdough. The yeast however is the [[leavening]], and thus more important for cooking. | '''Sourdough''' is generally considered wild [[yeast]], though it is actually a mixture of [[yeast]] and lacto-bacteria that together form the flavour of sourdough. The yeast however is the [[leavening]], and thus more important for cooking. | ||
| Line 37: | Line 38: | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| | | Unbleached ([[wholegrain]] works best) [[flour]] | ||
| | | Non-chlorinated water | ||
| Bleached [[flour]] or tap water can be used, but these may give undesirable results. Chlorine in tap water can kill the wild yeast that you wish to grow. Bleached [[flour]] has most of the yeasts killed. | |||
}} | }} | ||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
| Combine 1/2 tablespoons of [[flour]] with 3 tablespoons of water and let sit overnight at room temperature. | |||
| Each day add 1 tablespoon of water and one tablespoon flour and mix until the total volume is about 1 cup (240ml). The symbiotic combination of yeasts and lactobacilli can be encouraged to reproduce more easily by controlling the pH (acidity) of the mixture using pineapple juice instead of water for the first three days and maintaining a temperature of 75 degrees F. Make sure that you have a working starter by observing whether the dough bubbles and rises. If not, then leave exposed to the air and test again. | |||
| Thereafter, dump out ½ cup (120ml), and mix in ½ cup (120ml) water and ½ cup (120ml) flour. Starter will be ready in 1 or 2 weeks, though the longer the better. There is a noticeable difference between a 1-week and a 1-month starter, and some can tell a difference between 1 month and 1 year. Some will claim it takes 40 years to get a good starter, though nobody waits that long to use it. | |||
}} | }} | ||
The exact volumes used above are not critical. Use whatever measure you consider useful. | ''The exact volumes used above are not critical. Use whatever measure you consider useful.'' | ||
The above open-air method takes patience. You may have to repeat this procedure several times as there is no guarantee that you will pick up good yeasts floating in the air (there are many yeasts, but most will not make for good bread). The only way to tell is to wait until you get a critical mass of yeasts and see if it makes good bread. Generally, bad yeasts will smell strange. Your starter should always smell clean, perhaps with a sharp touch of [[alcohol]]/acid if it is getting old. | The above open-air method takes patience. You may have to repeat this procedure several times as there is no guarantee that you will pick up good yeasts floating in the air (there are many yeasts, but most will not make for good bread). The only way to tell is to wait until you get a critical mass of yeasts and see if it makes good bread. Generally, bad yeasts will smell strange. Your starter should always smell clean, perhaps with a sharp touch of [[alcohol]]/acid if it is getting old. | ||