Began the starter for my world famous Shooterman Sourdough bread a while ago. Will charge again on Wednesday or so and hopefully be ready to make bread on Thursday or Friday. Yum!
Update- the starter looks great. Recharged this afternoon. Good Lord willing, I may have hot fresh buttered bread about Thursday. Shazam!
Never has much luck creating my own starter and every time someone has passed me along some starter, it ended up leaking all over the fridge out of the bag before it had time to grow per the instructions. Just a nasty, nasty mess. I am mostly interested is salt-rising bread and I have never been able to get a starter to work for me as it involves a potato fermentation process instead of yeast.
I use it to make scones. another ingredient; bake them with maple syrup for the sweetener. you will hear angels sing.
I use it to make scones. another ingredient; bake them with maple syrup for the sweetener. you will hear angels sing.
There are some recipes, with slight variations, and once you use the sour dough, some is kept back to culture for next time around. http://www.thekitchn.com/recipe-basic-sourdough-starter-47337 Scones...maple syrup....clotted cream perhaps?
For mine, I simply make a thin paste of barley flour and set an organic grape or blue berries in it and wait for the natural yeast on the skins of the fruit to multiply. I use it primarily for injerra batter, and keep back about a cup of batter to start the next batch.
Starter; One cup warm water One cup flour 1/2 cup sugar 1 pkg of yeast. Mix in a non metal bowl. My wife has a huge old Tupperware bowl with the lid, that works perfect. I usually double the amount of ingredients, though this time I tripled them except for the yeast, which I doubled. Stir about every 4-8 hours with preferably a wooden spoon. The instructions call for another charge in three days, but I usually push it depending on how the mix is looking. Consistently of good pancake mix is perfect. Bubbly from the gas escaping. I charged this one the next day, and made bread yesterday. The Bread; I use 1 1/2 cups of water, ( usually a little warm ) 1 1/2 cups of starter, 1/3 cup of sugar, 1 tablespoon of salt. and a 1/2 cup of quality cooking oil. Work in 8 to 10 cups of flour, always kneading, and working the dough. When sticking the finger into the dough and withdrawing leaves a defined hole, it is ready. Split into loaves, this usually makes 3 large or 4 small loaves, grease the loaf pans with Crisco and the loaves, as well, and let rise in a warm place. Depending on how warm it is in the house, it may take overnight or longer to rise. Depending on the oven, 30 minutes or so in 325 to 350. You have to play with this. My wife's new oven cooks fast so about 325 works for us. Remove, lay on it side, and after a few minutes, pop the loaf from the pan. Slice, ( slowly when hot ) butter and enjoy. Now for those with a good strong powerful table mixer. When making bread, they are worth their weight in gold, saving a lot of time and work on hands. ( especially arthritic like mine ) Add the wet ingredients and salt and sugar, and then feed the flour in increments. We have a KitchenAid 6 quart that we bought especially to make the bread with and gave the 5 quart to our son-in-law and daughter. A plastic spatula works wonderful as well.
Try my recipe. Also, try this link for different recipes'. http://www.alaska.net/~logjam/Sourdough.html When storing in a fridge, I haven't before but am going to try, the secret is in a glass jar, with enough room for the dough to expand a little and a loose fitting ( relatively ) lid for the excess gas to escape.
Don't know much about scones. The Helpmate may, though. My dough is a tad sweet anyway do the the sugar content. Beside, I am not high on Maple Syrup, ( too thin ) preferring instead good old fashioned Sugar Cane Syrup. At times, I will slice and butter my bread, heat it in a microwave, stack it ( aka pancakes ) and pour Cane Syrup over it until it swims. My bread makes anything better. - - - Updated - - - Try the links I gave.
Forgot one thing in the recipe I use. When removing the starter for a bread session, be sure and add new ingredients. I usually add another cup of sugar, two cups water, and two cups of flour with on pkg of yeast. This is enough for me to usually make bread the next day, as well. Between daughters, son, their families, grand daughters ( oldest especially ) giving it away, plus giving to friends and extended family, I have to almost constantly be making bread between now and Christmas. Takes lotsa starter. Big old KitchenAid works overtime and pays for itself.
My mother's boyfriend bought her the first KitchenAid mixer she ever had. She had always wanted one but they're expensive and there was always something more important to spend the money on. She wept. She also wept the first time he took her to a Costco because, as he put it, my mother "didn't buy food, she bought ingredients" which was true. I remember getting in trouble one time that I brought a box of butter and herb instant mashed potatoes home. She threw it out haha. More on topic, do you or anyone else in here ever make any homemade Rye breads?
I know of what you speak. Several years ago, we had bought the five quart Kitchen Aid which is fine for normal use, but it really worked that mixer to do a batch of bread. I told my wife to get me the six quart, it's bigger, stronger, but still will only do one batch at a time. The recipe I use makes a heavy dough, but that sucka sure saves a lot of hand wear. As I have gotten older it is just too hard to mix and knead a full batch with arthritic hands. I can make two or three batches in the time it use to take to make one. Never tried a rye bread. Read a few of those links I gave earlier- there may be a rye bread recipe'. Or just do a Google.
