Quote:
Originally Posted by jyl
I'd like to make sourdough. I've read recipes for the starter - some say mix the flour/water/a bit of dry yeast to start out and just let it sit for a few days. More complicated recipes say you have to take away half of the mix and replenish with fresh flour/water daily for 5 days. Any tips? (The paella tips were so helpful, I'm going to the well again.)
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Using the dry yeast is cheating (I do it all the time). But the later idea is the way to go. The five to 14 day method gives the best Sourdough. And you live in the bay area which is famous for the sourdough. The reason why is that the sourdough method of flour and water with disposing of half captures the yeast out of the atmosphere. So the taste of the sourdough is dependent on where you live. I also use a touch of sugar, I mean a quarter tsp to feed the starter during this process. Another benny is that when making the starter the kitchen gets a little beer smell, very nice.