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Sourdough starter: Difference between revisions
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|title=Sourdough starter | |title=Sourdough starter, Breadmaker recipe | ||
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|keywords=Sourdough starter recipe Breadmaker recipes from The cook's Wiki | |keywords=Sourdough starter recipe Breadmaker recipes from The cook's Wiki | ||
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|TotalTime = 72 hours | |||
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'''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. | ||
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If you cannot find a source of starter it is easy to make your own. Here is how it is done: | If you cannot find a source of starter it is easy to make your own. Here is how it is done: | ||
{{RecipeIngredients | {{RecipeIngredients | ||
|unbleached ([[wholegrain]] works best) [[flour]] | |unbleached ([[wholegrain]] works best) [[flour]] | ||
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Long-term storage can be done by drying some starter, causing the [[yeast]] to go dormant. Exactly how long yeast can be stored this way varies, but it is enough for trading starters. | Long-term storage can be done by drying some starter, causing the [[yeast]] to go dormant. Exactly how long yeast can be stored this way varies, but it is enough for trading starters. | ||
If you do not bake daily, then your starter will go dormant as the yeasts shut down from hunger. You may see a separation occur in the starter vessel, where a yellowish clear liquid rises to the top and the white doughy starter falls to the bottom. The liquid is rich in yeast metabolic by | If you do not bake daily, then your starter will go dormant as the yeasts shut down from hunger. You may see a separation occur in the starter vessel, where a yellowish clear liquid rises to the top and the white doughy starter falls to the bottom. The liquid is rich in yeast metabolic by products. You can mix it back in when you feed, but it sharpens the finished bread flavour to a degree that you may find distasteful. Simply throw out the liquid before feeding. But you should note that once your starter has gone dormant, you must re-invigorate by multiple feedings to get it back to a healthful vigour (see below). | ||
==Using starter== | ==Using starter== | ||
Using starter is easy, just take out the amount you need, and then mix equal parts flour and water to get back the original amount. | Using starter is easy, just take out the amount you need, and then mix equal parts flour and water to get back the original amount. | ||
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* [[Cheese and olive sourdough]] | * [[Cheese and olive sourdough]] | ||
* [https://sites.google.com/site/nikandedwinascookbook/Home/bread/full-sourdough Sourdough recipe] from [[Nik and Edwina's Cookbook|Nik & Edwina]] | * [https://sites.google.com/site/nikandedwinascookbook/Home/bread/full-sourdough Sourdough recipe] from [[Nik and Edwina's Cookbook|Nik & Edwina]] | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Bread and baking]] | [[Category:Bread and baking]] | ||