Sourdough Starter

[link to forums.egullet.org (secure)]

I prefer juniper berries because they're available and the result is actually pretty close to real SF sourdough.

Last Edited by Shiva ascendant on 08/29/2019 01:26 PM

Got it from a friend who bought it online from San Francisco.
You can even get the original gold-rush-era starter that is still alive. I have also captured it from the local air before.

From what I understand the only good sourdough is in the San Fransico area, because of the weather. No other state can come near to the good stuff here.

Thanks - a lot of good info on that forum

Oh wow, very cool!

try this site.
[link to www.theclevercarrot.com (secure)]

There are many places to buy starter from and many ways to make your own. Try using a search engine or two.

Thanks - good info

I have a great starter recipe for a sour dough mother, but you won't get it, because of the way that bitch on your avatar looked at me.

I made my own starter 2 years ago.
Unfortunately when we went on vacation for 10 days it died.
Your thread has reminded me that I need to start it up again.
If you live near vineyards where grapes are grown, you can easily start your own starter due to the yeast in the air.
Yeast grows naturally on grape skins - it's that white powdery substance on the grape.
I love sourdough bread. Need to get another starter going.
Good luck with your OP.

Oh wow - thanks for sharing, interesting:
"It’s an offspring from a 10-year-old Australian starter (named Priscilla) which was a gift from my good friend Celia. It’s powerhouse strength has produced hundreds of delicious loaves including soft sandwich bread, hearth-style-boules, bagels, waffles, and SO MUCH MORE!"

I bought some heritage grains that were grown in Scandinavia (Sweden and Denmark) and am wondering if I should make a starter out of that or if I can find a Scandinavian starter somewhere. Looking online for a starter using Scandinavian flours but so far no luck.

I didn't know that - wish I did live near vineyards. I live in NH, with a lot of pine and birch trees in my backyard.

Just flour & water.
[link to www.bobsredmill.com (secure)]

loavely

Decided to feed my old starter tonight and searched to find a thread to bump in case anyone is interested in talking dough.

Did you know if you aren’t going to use your starter for awhile, you can just cover it in flour and forget about it in the back of the fridge? It will grow a little at first but then go dormant. It can keep this way for months or even years.

Just pour off the alcohol and scrape off the gray sour layers and start a new batch using the fresh white stuff at the bottom when you want to use it. (That’s probably where the toss half and refeed for 3 days before using comes from to make sure you’re getting good clean yeast.)

You can also spread it thinly and dehydrate it to save or share with others to start their own. I read somewhere they used sourdough as wallpaper paste in Alaska back in the day and could scrape it off and start a new batch with it years later!

It’s much easier and more forgiving than it might seem. Just mix similar amounts of starter, water, and flour. No need for a certain temperature of water or exact measurements.

Sourdough starter makes the easiest and best batter for frying meat and veggies if you’ve got too much and don’t want to waste it.

Why do many talk about sourdough starter? How about mentioning the different varieties of starter??

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Do you know about the different types? I don’t know much at all. Just ordered some dry powdered starter from someone online that sounded good.

From what I’ve read, it kind of seems like no matter what specialty kind you start with, you wind up with whatever is in the air around you after a while. Do you know if that’s true?

You can make your own, best with reverse osmosis or distilled water only, nothing from the tap directly that stuff will kill it before it starts.

Don't believe the hype that you need some 100 year old starter descendant, its literally BS and people can say that all they want and it doesn't chemically make a lick of difference.

The Japanese use many dried fruits to start their own yeasts. Raise yeast is awesome in a bread. Youtube it. You just can't use fruits that are dried with a sulfur on them. You put them in a jar with some water. Shake and open every day and about 7 days later, the dried fruit floats and has bubbles...you feed it flour to start the mother...that is a quick overview. Details on youtube. You do not need to buy yeast to make your own breads, if the store was out of yeast when shtf.

as already said, all you need is flour and water. mix them well, then let it stand for a few days in room temperature, and study what happens to it. it will go through phases of rising, and then collapsing again. if you keep feeding it new flour and water (equal amounts) it will come back to life again after collapsing. if it stands too long it will separate into the dough and a layer of vinegar of top. it can still be saved. even if will starts getting a hard crust of yeast, just remove the nasty stuff and feed it again. or you can just start a new one, which takes about 2 extra days.

I've had the best results with coarse rye flour, but these also vary in quality depending among them. so it has a lot to do with the quality of flour in my experience.

Can you just put grapes in the flour and water mix.

Mash the dough with your feet like the dirty filthy hippies in San Francisco do.

Yes
Made it
No

Just do it. Start and try and learn.

It's fun.

My first.

https://imgur.com/a/eXmXXwj

that would probably accelerate the rising (and falling) process as the yeast feed on sugar.

Panera sourdough bread is all made from a 32 year old *Mother dough*.

This is BS.

All the really good Pizzas in Italy and NY are made from sourdough starters. Many of those are generation aged family owned starters.

You can alos make your own starter, I've done it a few times. Basically just leaving some flour floating in water in a dish covered with a towel for a few days.

Get wife to rub her crotch a little, and mix a few tables of flour in water with a sprinkling of sugar with the same hand. Cover and leave a week somewhere warm !
Seriously btw

cheesecloth works better than a towel, but you are correct about creating your.

every region will have a distinctly different micro-biome will effect the flavor of the dough accordingly.

Once people get homemade bread dialed in store-bought tastes like sawdust and wax.

Homemade all the way.

There is a good recipe and techniques for sourdough starter at King Arthur flour website but it's not letting me link here.

They also have lots of relevant recipes and videos like smaller starter batch, gluten free starter etc., recipes for sourdough discard etc.

Just Google it.