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Re: Re: Can you grow yeast? Or where does it come from?
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Posted by DJ starter on April 12, 2002 at 17:36:24 from (216.198.101.182):
In Reply to: Re: Can you grow yeast? Or where does it come from? posted by Hmmmmmm,sourdough?? on April 12, 2002 at 14:12:25:
1 package active dry yeast 3 cups warm water (105 to 115 deg) 3 1/2 cups unbleached or all-purpose flour* Dissolve yeast in warm water in large glass mixing bowl. Gradually stir in flour. Beat until smooth. Cover with towel or cheesecloth; let stand in warm, draft-free place (80 to 85 deg) until starter begins to ferment, about 24hrs (bubbles will appear on surface of starter). If starter has not begun fermentation after 24 hrs, discard and begin again. If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm place. Let stand until foamy, 2 to 3 days. When starter has become foamy, stir well; pour into 2 quart crock or glass jar with tight-fitting cover. Store in refrigerator. When a clear liquid has risen to top, starter is ready to use. Stir befor using. Starter can be stored for several weeks. If it is not used regularly every week, add 1 teaspoon sugar and stir well. If used regularly starter will be active indefinitely. *Do not use self-rising flour in this recipe. SOURDOUGH SUCCESS TIPS Start bread at night to bake in the morning or vice versa. Refrigerated starter should come to room temperature before using. Keep the temperature as uniform as possible (80 to 85 deg) to give the starter yeast every chance to grow You can vary the amount of bakig soda, depending on how sour you like your bread. Don't "kill" leftover starter by adding anything but flour, sugar and water. And do note: Although your homemade sourdough will be crisp, tangy and delicious, a home oven cannot duplicate the special hard crust of a San Francisco bakery loaf.
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