I saw one being made on Food TV, Sara Molton's show. Here is how he did
his. Made a rye sour dough starter.
Stone ground, organic flour (because it has the natural yeasts in it) About
3/4 cup of flour to 1/2 cup spring water in a glass bowl. Mix. Was really,
really thick. Covered lightly. Left over night in a place around 70-72
degrees.
24 hours later, mixed, added the same amount of rye and water, covered.
24 hours later, did it again. All in all for3 three days.
Then he took out a cup to make bread, fed the starter again and let it sit
for 12 hours at around 74 degrees, this time, then refrigerated. Needs to
be fed about once a week and allowed to ferment at room temp again.
The cup removed was mixed with flour and let to stand another 12 hours at
around 74 degrees before making the bread. The bread had no yeast added as
there should be plenty from the starter.
He also made a whole wheat one a little looser. Said the looser, the more
sour but too loose and it will start getting bitter.
That's it.
I can't use such flours because I'm Celiac, so I just did a combo of
non-gluten flours using the same method. The smell was like strong beer.
Same thing Sara said when she smelled his. So, I guess it worked.
I used a package of yeast to start mine and a little sugar because of the
nature of the non-gluten flours. So, I don't use it as a riser, only a
flavorer and still add yeast. Made a mock Jewish rye that was pretty damn
good! and no gluten.
Hope this helps.
Dennis.
---------------------------------------------
"Fred" > wrote in message
...
> My baking book has some formulas for sourdough starters. The one that
> appeared to provide the quickest results was a commercial yeast starter.
> After the prescribed18 hours at room temperature, the dough smelled like
> alcohol but had no sour taste. I left it covered and will look in on it
> again on Monday and perhaps throw an apple or potato in with it. Am I
being
> misled that the starter should be useable after 18 hours? Thanks.
>
> Fred
> The Good Gourmet
> http://www.thegoodgourmet.com
>
>