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Making Sourdough Bread Before Refrigeration
On 16 May 2004 15:24:55 -0700, (Gloria) wrote:
>I am interested in finding out how sourdough breads were traditionally
>made. I am trying to make a sourdough culture from the local air (I
>successfully did it last August, and I have been trying to re-do it
>since April 29th or so) and keep the starter on the counter rather
>than putting it in the refrigerator between times. I had a good
>starter going after about a week, but then I didn't touch it for about
>5-6 days and my healthy starter went flat. I made a dense loaf of
>bread that tasted good and hasn't spoiled (in one week's time), but I
>just threw out the rest of the previous starter. (Afterwards I found
>out that I probably could have salvaged it.) Anyway, I now have a new
>starter (as of Tuesday) on my kitchen counter that has some bubbles
>but is not rising. I keep feeding it on and off, and will now try to
>be more diligent about stirring and feeding.
>
>Anyway, I would be interested in knowing more about how sourdoughs
>were done before the age of commercial yeast strains. Thank you.
Hi Gloria,
A few (quick) thought:
The critters in a sourdough culture are not from the "air." The wild
yeasts are in the grain, and the lactobacilli are (don't ask) from the
baker...
In any case, feed your culture with equal weights of flour and water
and on some schedule. At room temperature, I feed mine every 12 hours.
Keeping the culture in the refrigerator just slows the process of
fermentation and thus, may be more convenient if you are not baking
frequently.
All the best,
--
Kenneth
If you email... Please remove the "SPAMLESS."
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