On 29/02/2016 10:47 AM, notbob wrote:
> Since I don't interact with JB threads and most of the bonus puppets
> have disappeared, I thought I'd post an article about actual cooking.
> Scary, but true.
>
> I jes combined these ingredients to start my starter:
>
> 50 grams stone ground whole-grain flour
> 50 grams unbleached all-purpose flour
> 100 grams warm tap water
>
> <http://www.examiner.com/article/whole-wheat-sourdough-bread-part-i>
>
> Is this a valid approach? Should I post ina baking group? If so,
> which one? I'll even entertain responses from whatserface, Mz Bake
> Expert. You know ....the one who gets all offended and calls me
> Hitler.... or did I call her Hitler? I ferget.
>
> Anyway, I jes saw a new 4 part episode about cooking and baking
> (Cooked), with Michael Pollan waxing poetic about the miracle of
> bread, so I thought I'd make me some. (I prefer beer, but it doesn't
> lend itself to making a sammy, fer dammit!)
>
> I realize this may come as a surprise to many of you, but this IS rfc
> ....the "c" DOES stand fer "cooking". Seriously.
>
> nb
>
I like the article but I warn you that IME it takes quite a while to
build an effective starter.
I recommend that when it is fairly active, use some of it to make a loaf
but add a little (1 tsp) of fast-acting yeast to the final dough. That
way you will get a tasty loaf but you'll make it in a reasonable time.
Early stage SD cultures are frustratingly slow. After a few loaves made
the above way, the culture should be sufficiently strong to make a
proper SD loaf.
The former denizens of the now moribund rec.food.sourdough would yell:
"Sacrilege"! But members of the struggling alt.bread.recipes are more
forgiving.
Graham