• Sourdough bread recipe using a liquid starter

    From Donald@21:1/5 to All on Sun Dec 11 21:15:35 2016
    This uses a liquid starter that often comes to you from a friend, and
    it's known as friendship bread by many. But many I've talked with who
    make sourdough bread never heard of a liquid starter, so I'll share
    this in case you want to experiment with it. You can still keep your
    current "wet dough" type starter in case you don't like this, but you
    might prefer this way od making sourdough bread. You can call it
    Donald's liquid sourdough culture process if you like. :-)

    First, to make a liquid starter, you can use dried starter you
    purchased and add it to the feeding solution, let it ferment a few
    days on the countertop at room temperature (70 degrees F / 25 degrees
    C, possibly warmer but it will slow down if it's cooler than that) and
    feed again. Once it's going strong, you can neglect it for a month or
    so in the refrigerator, but it will need a feeding to revive it, and
    perhaps another feeding to get it back to full activity again. When
    I've left it for more than a month, I've used yeast nutrient and yeast energizer from a homebrewing (beer) supply store to kick it in the
    butt to get it moving again. I've had ot go as many as mnine months
    without feeding in th erefrigerator, but at one point I went longer
    than that and lost my first starter. Right now I'm looking to revive
    two different starters or start over with the same dried flake
    starters.

    If you have a dough type starter, or a wet messy one, take some of it
    and dissolve it in the feeding solution. It will get acclimated to the
    liquid environment. Ferment and feed as above until it's predictable
    in its behavior.

    The advantage of a liquid starter is it's free of mold. The small
    layer on top of alcohol produced by the yeast preserves what's under
    it from contamination, too. It does need covered to keep out fruit
    flies. You can use a Rubbermaid type container that has a hole in the
    cap or a Mason jar with a lid and an airlock like this:

    http://www.ebay.com/itm/Mason-Jar-Lid-FERMENTATION-KIT-Cap-w-Exclusive-Better-than-Weights-RETAINER-CUP-/161400749283
    (which can be used for food fermentation also since it has a device to
    keep the food submerged below the liquid line)

    or this:

    http://www.ebay.com/itm/4-Mason-Jar-FERMENTATION-LIDS-with-3-piece-airlock-and-grommets-/291808036195

    or drill a hole in a Mason jar lid and use a rubber stopper and an
    airlock like this:

    http://www.ebay.com/itm/Fermentor-Airlock-Air-Lock-w-Grommet-for-Homebrew-Beer-Wine-Making-/182377770460

    or some variation of the above, or your own method of keeping air and
    fruit flies out. You add water to the air lock and that allows CO2 gas
    to escape but no air into the container. The above type of airlock is
    easy to clean. There are others that let you see the bubbling activity
    better but are not easy to clean:

    Enough about that. Now for the recipe/procedure to use this liquid
    starter . . .


    Sour Dough Bread

    Makes 3 loaves

    Bake at 350 deg. F 30-45 mm.

    Keep initial starter in refrigerator for 3-5 days. Take out and feed:

    3/4 cup sugar
    1 cup warm water (from tap)
    3 Tablespoons instant potatoes

    Mix well and add to starter.

    Let stand out of refrigerator all day (8-10 hours.) This does not
    rise, only bubbles. Take out one cup to use in making bread and return remaining starter to refrigerator. Keep in refrigerator 3-5 days and
    feed again. If not making bread after feeding. give or throw away 1
    cup. It must be fed after 3-5 days regardless. This is to increase
    bulk.

    To make bread: Mix together:

    1/3 cup sugar
    1 cup starter (stir first before taking starter)
    1-1/2 cups warm water (from tap)
    1/2 cup oil
    1 teaspoon salt
    6 cups bread flour (do not sift). You must use bread flour only!

    [if the starter doesn't seem as active as it should be, switch the
    amounts of the water and the starter so you use more of the starter
    and less water]

    Grease a large bowl and put dough in and turn over to put oil on all
    sides and top. Cover lightly with foil and let stand 8-10 hours- do
    not refrigerate. Punch down dough and knead a little. Divide into 2 or
    3 parts and knead on floured board 8-10 times. Put into greased and
    floured loaf pans and brush with oil. Cover with waxed paper. Let rise
    4-5 hours (all day is fine.) Dough rises veryslowly.

    Bake on bottom rack at 350 deg. F for 30-45 mm. Remove and brush with
    butter. Cool on rack and wrap well to store.

    For easier slicing, lay loaf on its side and slice.

    For rolls: Roll out, turn over, cut with biscuit cutter and drop into
    greased muffin pans. Bake as above

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Shadow@21:1/5 to t2000kw@nospam.net.invalid on Tue Dec 13 18:24:07 2016
    On Sun, 11 Dec 2016 21:15:35 -0500, Donald
    <t2000kw@nospam.net.invalid> wrote:

    This uses a liquid starter that often comes to you from a friend, and
    it's known as friendship bread by many. But many I've talked with who
    make sourdough bread never heard of a liquid starter, so I'll share
    this in case you want to experiment with it. You can still keep your
    current "wet dough" type starter in case you don't like this, but you
    might prefer this way od making sourdough bread. You can call it
    Donald's liquid sourdough culture process if you like. :-)

    First, to make a liquid starter, you can use dried starter you
    purchased and add it to the feeding solution, let it ferment a few
    days on the countertop at room temperature (70 degrees F / 25 degrees
    C, possibly warmer but it will slow down if it's cooler than that) and
    feed again. Once it's going strong, you can neglect it for a month or
    so in the refrigerator, but it will need a feeding to revive it, and
    perhaps another feeding to get it back to full activity again. When
    I've left it for more than a month, I've used yeast nutrient and yeast >energizer from a homebrewing (beer) supply store to kick it in the
    butt to get it moving again. I've had ot go as many as mnine months
    without feeding in th erefrigerator, but at one point I went longer
    than that and lost my first starter. Right now I'm looking to revive
    two different starters or start over with the same dried flake
    starters.

    If you have a dough type starter, or a wet messy one, take some of it
    and dissolve it in the feeding solution. It will get acclimated to the
    liquid environment. Ferment and feed as above until it's predictable
    in its behavior.

    The advantage of a liquid starter is it's free of mold. The small
    layer on top of alcohol produced by the yeast preserves what's under
    it from contamination, too. It does need covered to keep out fruit
    flies. You can use a Rubbermaid type container that has a hole in the
    cap or a Mason jar with a lid and an airlock like this:

    http://www.ebay.com/itm/Mason-Jar-Lid-FERMENTATION-KIT-Cap-w-Exclusive-Better-than-Weights-RETAINER-CUP-/161400749283
    (which can be used for food fermentation also since it has a device to
    keep the food submerged below the liquid line)

    or this:

    http://www.ebay.com/itm/4-Mason-Jar-FERMENTATION-LIDS-with-3-piece-airlock-and-grommets-/291808036195

    or drill a hole in a Mason jar lid and use a rubber stopper and an
    airlock like this:

    http://www.ebay.com/itm/Fermentor-Airlock-Air-Lock-w-Grommet-for-Homebrew-Beer-Wine-Making-/182377770460

    or some variation of the above, or your own method of keeping air and
    fruit flies out. You add water to the air lock and that allows CO2 gas
    to escape but no air into the container. The above type of airlock is
    easy to clean. There are others that let you see the bubbling activity
    better but are not easy to clean:

    Enough about that. Now for the recipe/procedure to use this liquid
    starter . . .


    Sour Dough Bread

    Makes 3 loaves

    Bake at 350 deg. F 30-45 mm.

    Keep initial starter in refrigerator for 3-5 days. Take out and feed:

    3/4 cup sugar
    1 cup warm water (from tap)
    3 Tablespoons instant potatoes

    Mix well and add to starter.

    Let stand out of refrigerator all day (8-10 hours.) This does not
    rise, only bubbles. Take out one cup to use in making bread and return >remaining starter to refrigerator. Keep in refrigerator 3-5 days and
    feed again. If not making bread after feeding. give or throw away 1
    cup. It must be fed after 3-5 days regardless. This is to increase
    bulk.

    To make bread: Mix together:

    1/3 cup sugar
    1 cup starter (stir first before taking starter)
    1-1/2 cups warm water (from tap)
    1/2 cup oil
    1 teaspoon salt
    6 cups bread flour (do not sift). You must use bread flour only!

    [if the starter doesn't seem as active as it should be, switch the
    amounts of the water and the starter so you use more of the starter
    and less water]

    Grease a large bowl and put dough in and turn over to put oil on all
    sides and top. Cover lightly with foil and let stand 8-10 hours- do
    not refrigerate. Punch down dough and knead a little. Divide into 2 or
    3 parts and knead on floured board 8-10 times. Put into greased and
    floured loaf pans and brush with oil. Cover with waxed paper. Let rise
    4-5 hours (all day is fine.) Dough rises veryslowly.

    Bake on bottom rack at 350 deg. F for 30-45 mm. Remove and brush with
    butter. Cool on rack and wrap well to store.

    For easier slicing, lay loaf on its side and slice.

    For rolls: Roll out, turn over, cut with biscuit cutter and drop into
    greased muffin pans. Bake as above

    Interesting.

    I posted my recipe in

    Message-ID: <2kmtobp0ofnmtb3j9n4elsrs7ecd35jvk9@4ax.com>

    with a follow-up here:

    Message-ID: <h4c2pbtuuijmm7vqjn3rk71tpvvok446av@4ax.com>

    Since then, made three batches of bread and 8 pizza crusts.
    It's faster than traditional sourdough, but not as tasty,
    IMHO.
    []'s
    --
    Don't be evil - Google 2004
    We have a new policy - Google 2012

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