 |
|
| Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
|
|
LinkBack | Thread Tools | Display Modes |
|
|
|||
|
|||
Not all that sour
I got a start of Carl Griffith's Oregon Trail starter from the nice folks
at the web site, and it took off nicely. The bread rises quite well, using the "world sourdough" recipe from Sourdoughs of the World. BUT It isn't especially sour. I've done a couple of batches now, keeping the starter in the fridge between, and waking it up the day before. Should I just culture the starter for a while to encourage the acid making bacteria? Thanks, Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic Zone 5/6 in upstate New York, 1420' elevation. NY WO G |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Sour lemon flavor even better than sour cherry | General Cooking | |||
| Sour, sour sour sourdough | Sourdough | |||
| Hot and Sour Soup | Recipes | |||
| Sour | Winemaking | |||
| Not sour enough... | Sourdough | |||
Threaded Mode
