More About Sourdough

The reason I am writing the preliminaries to the sourdough making is because they are so important. I am just writing the basics.

THE INGREDIENTS:

The basic ingredients in many sourdough recipes are Starter from your starter pot, flour, liquid - either water or m ilk- plus sugar and salt. The amounts of these ingredients and other items added to the basic mixture will vary from recipe to recipe. However, the basics and the way of mixing them remain the same. I recommend using the best available ingredients. You can buy bread flour. And use the best of the rest. The finished product may be only as good as the worst item used. Treat yourself to the best.

LIQUIDS: Liquids suggested for use in sourdough breads are water, water in which potatoes have been cooked, or milk. I would not suggest skim milk.
WATER makes crusty breads with good flavor.
POTATO WATER may be used as an alternative. It nourishes the leavening bacteria and promotes faster action. Dough with potato water rises rapidly and often is darker in color.
MILK has a higher food value. The crust is softer and browner and the bread may stay fresh longer.
SUGAR, besides improving flavor, helps furnish food for the leavening bacteria. It also aids in the browning process.
SALT brings out the flavor and aids in controlling the action of the yeast or sourdough starter. It slows the rate of gas formation. Too much salt retards the action of the yeast or starter and a longer fermentation period is required.
FAT, such as margarine, cooking oil, shortening, or butter makes bread more tender, adds flavor and prevents rapid spoiling. It should be used in small quantities to prevent interference with the formation of gluten in the dough.
EGGS are called for in some recipes and not others. They add food value, enhance flavor and color, and help make the crust tender.

I am going to put the basic starter recipe here. Then I will write another email about how to keep it fresh and add to it.

BASIC SOURDOUGH STARTER

2 cups all-purpose flour
1 teasp salt
3 tablespoons sugar
1 tablespoon dry yeast -- dissolve in part of the lukewarn water
2 cups lukewarm water (just the temperature of your wrist)

Put dry ingredients in a bowl. Stir. With a wooden spoon, stir ingredients together. Gradually add lukewarm water and yeast. Stir until mixture resembles a smooth paste. (Don't worry if you don't get all the flour lumps out. They will dissolve as the action of the yeast works.) Put mixture into the pot you plan to keep it in. Cover with a towel or cheesecloth and set in a warm place - 85 degrees F (30 C) Stir mixture several times a day. In 2 or 3 days sourdough will be ready. Store in heavy plastic container or crock with air able to get into the mixture. I have mine in a crock with cloth over it and a rubber band around it.
In a day or two you will see a liquid come to the top. This is like a clear liquid, but not quite clear. This is called hooch. It is an alcohol that Indians used to drink. But don't pour it off. Stir it back into the mixture.

To make a batter for a recipe, take out 1 cup sourdough starter and combine with 1 cup all-purpose flour and 1 cup lukewarm water. Mix well with a wooden spoon. Don't worry about lumps in mixture. Fermentation will dissolve them within a few hours. Cover with a towel or plastic wrap and set in a warm location several hours or overnight. Before adding additional ingredients to recipe return at least ½ cup of mixture to sourdough container stored in refrigerator to replenish starter. (You are just adding the flour and water to the one cup that you took out of the main starter. Set this aside to fermentate. Then, take ½ cup of this and add it back to the main starter.) I used to get confused about this.

If the starter is not replenished in this manner at least once a week, then add ½ cup each of lukewarm water and all-purpose flour to container of main sourdough mixture. Mix together; leave out of refrigerator overnight, covered with a towel or plastic wrap. Next morning stir down mixture, cover with lid and return to refrigerator until needed.

Occasionally pour all of sourdough starter out into a mixing bowl. Wash containerr to remove flour buildup. To replenish, add equal portions of flour and water, cover, let stand in a warm location overnight.

If starter does not seem as bubbly after continued use, sprinkle with small amount of dry yeast and mix well. This is also recommended if thawed frozen starter does not resume it former bubbly appearance. If clearr liquid forms on top of mixture, simply stir down and continue to use as needed.

I have many recipes. But you have the directions for making a starter now. Get it going cause it takes several days before you can use it. By then I will have several recipes online.

Sandy