Shamrock1121
01-02-2008, 02:29 AM
Flour + water = sourdough starter. The original two ingredients still works well to establish a starter, but you will find all kinds of adaptations and additional ingredients in "modern" versions.
I'd avoid the recipes that use bakers' yeast in them. The bakers' yeast quickly dies in the acidic environment and naturally occuring yeast (hopefully) take over anyway, so eliminate the "middle man" and use naturally occuring yeast found on the flour instead of using bakers' yeast.
Google - Care and Feeding of Sourdough Starter - for an endless supply of information and recipes.
1. If you use rye flour to get your starter going, it ferments much quicker than wheat flour. It's a little smelly, but works very well for the job. After it's established in a few days, switch to wheat (white or whole wheat) flour when you feed the starter. I also use wholegrain spelt flour for my starter. Spelt has more carbohydrates with which to feed the starter than either wheat or rye flour - but all will work in starter.
2. If you use freshly milled whole wheat flour to get your starter established, there are more microorganisms (aka naturally occuring yeast) on the outside of grain than you will find in milled white flour from the endosperm (inside) of the grain. You will get more yeasts to colonize your starter from using whole wheat than from the "air". Recipes that utilize grapes in the starter are getting yeast from the outside of the fruit, and the same for starters that utilize cabbage leaves. If you've ever noticed the grayish film on grapes and cabbage leaves, that's the source for yeast. There are even recipes that use peach leaves. Same thing - a source for yeast.
3. You can get a free packet of starter of Carl Griffith Sourdough. I think you'll be very happy with this particular starter - and the price is right ;).
http://home.att.net/~carlsfriends/
4. Starter isn't one thing nor one recipe. Find one you like that works for you.
5. Check around with your friends and if they already have an established starter, ask them for a portion.
6. http://www.sourdoughhome.com/startermyway.html
-Karen
I'd avoid the recipes that use bakers' yeast in them. The bakers' yeast quickly dies in the acidic environment and naturally occuring yeast (hopefully) take over anyway, so eliminate the "middle man" and use naturally occuring yeast found on the flour instead of using bakers' yeast.
Google - Care and Feeding of Sourdough Starter - for an endless supply of information and recipes.
1. If you use rye flour to get your starter going, it ferments much quicker than wheat flour. It's a little smelly, but works very well for the job. After it's established in a few days, switch to wheat (white or whole wheat) flour when you feed the starter. I also use wholegrain spelt flour for my starter. Spelt has more carbohydrates with which to feed the starter than either wheat or rye flour - but all will work in starter.
2. If you use freshly milled whole wheat flour to get your starter established, there are more microorganisms (aka naturally occuring yeast) on the outside of grain than you will find in milled white flour from the endosperm (inside) of the grain. You will get more yeasts to colonize your starter from using whole wheat than from the "air". Recipes that utilize grapes in the starter are getting yeast from the outside of the fruit, and the same for starters that utilize cabbage leaves. If you've ever noticed the grayish film on grapes and cabbage leaves, that's the source for yeast. There are even recipes that use peach leaves. Same thing - a source for yeast.
3. You can get a free packet of starter of Carl Griffith Sourdough. I think you'll be very happy with this particular starter - and the price is right ;).
http://home.att.net/~carlsfriends/
4. Starter isn't one thing nor one recipe. Find one you like that works for you.
5. Check around with your friends and if they already have an established starter, ask them for a portion.
6. http://www.sourdoughhome.com/startermyway.html
-Karen