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Sour dough bread
#4
I made my own starter using organic rye flour and pineapple juice, it was really easy, and gets better every time I use it.

Rye flour makes the best sourdough starter, especially if you like it really sour. You just put flour in a bowl, add pineapple juice and stir until it is smooth with no lumps, then cover the bowl with a plate. Stir it every time you walk by, add a few heaping tablespoons more flour every morning, and more pineapple juice as needed to keep it fluid. Do this for about a week, or until it is bubbling and smells like sourdough. Then put it in a jar in the back of your frig until you are ready to use it. When you want to use it, take it out 12 hours in advance, stir in enough more flour and water to double your starter as well as to "feed" the starter, and let it sit at room temperature in a covered bowl. Divide in half, saving half as your starter for next time and use the rest. If you starter separates into a dark liquid in your frig do not panic, just stir it in, or pour it off and add water.

This starter makes great sourdough rye peasant bread, sourdough french rolls, and killer pancakes!

Carol
Carol

Every time you feel yourself getting pulled into other people's nonsense, repeat these words: Not my circus, not my monkeys.
Polish Proverb
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Messages In This Thread
Sour dough bread - by nani1970 - 07-26-2013, 07:33 AM
RE: Sour dough bread - by kalakoa - 07-26-2013, 07:44 AM
RE: Sour dough bread - by rainyjim - 07-26-2013, 07:45 AM
RE: Sour dough bread - by csgray - 07-26-2013, 08:14 AM
RE: Sour dough bread - by Lin W - 07-26-2013, 08:35 AM
RE: Sour dough bread - by hikatz - 07-26-2013, 10:20 AM
RE: Sour dough bread - by Lee M-S - 07-26-2013, 12:46 PM
RE: Sour dough bread - by csgray - 07-27-2013, 03:26 AM
RE: Sour dough bread - by Carey - 07-27-2013, 06:06 AM

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