GAYE'S SOURDOUGH TIPS
From: Gaye Levy
- You will find that your sourdough breads will have more "tang" and will rise
higher in the BM if you follow this procedure:
- Remove a cup )or more) of your starter from the fridge and bring to room temp.
- Feed with 1 cup flour and 1 cup (or slightly less) water
- Let the starter do its thing. It will become bubbly and foamy. Watch for its 'peak'.
This usually occurs 8 to 10 hours after feeding. It is best to keep the starter warm (75
to 85 degrees). If it cold out, leave it in the oven with the light turned on!
- Make your bread during the peak...while the starter is VERY active.
- Dump the unused starter back into the mother pot. Following this method, you can even
make sourdough in the b/m without yeast. Really!
- Variation: Separate your starter into two batches. Create a "beer" starter
with one batch. You will feed this pot with flat beer and flour instead of water and
flour. A very unique and delicious taste!
- To create your own sourdough recipe: Substitute 7/8 cup start for 1 cup liquid and
reduce the flour by 1/4 to 1/2 cup
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