The Briefing Room
General Category => Grassroots Activism and Living => TBR Kitchen => Topic started by: RoosGirl on November 13, 2016, 04:59:24 pm
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Combine ¾ cup flour and ½ cup warm water in a glass or plastic container. Make sure the container can hold about 2 quarts, to avoid overflow.
Stir vigorously to incorporate air; cover with a breathable lid.
Leave in a warm place, 70-85°F, for 12-24 hours. Feeding every 12 hours will increase the rate at which your sourdough starter is multiplying its organisms; feeding every 24 hours will take a bit longer, but may be more sustainable depending on your time commitment.
At the 12 or 24 hour mark you may begin to see some bubbles, indicating that organisms are present. Repeat the feeding with ½ cup warm water and ¾ cup flour.
Stir vigorously, cover, and wait another 12-24 hours.
Repeat feedings every 12-24 hours by removing half of the starter before every feeding and discarding it. Feed with ½ cup warm water and ¾ cup flour.
After about 5-7 days the sourdough starter should have enough yeasts and bacteria to be used for baking.
https://www.culturesforhealth.com/learn/sourdough/how-to-obtain-sourdough-starter/ (https://www.culturesforhealth.com/learn/sourdough/how-to-obtain-sourdough-starter/)
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Keep some sourdough starter around and use it to bake with instead of yeast. Will pass along a few things learned along the way.
1. First batch was made as above. Worked well. Let it sit too long and thought I'd lost it, it was slimy and moldy. I have learned since that simply scrape all that off and get to the solid stuff at the bottom, take about a teaspoon, and put it in some new flour. I've used 6 week old starter to do this and it comes right back. In fact I've read you can lay the starter out to dry in to flakes and make new starter from it.
2. When making the first batch use a good sized container that will hold enough to keep adding to till it's ready after 5 days. Some tell you to throw half out every day. Have no idea why anyone would want to do that when it could be used.
3. My second batch was made from some rejuvelac (https://www.culturedfoodlife.com/can-rejuvelac-help-with-alcoholism/) that I mixed in with the flour. Started bubbling within a day. Still working with that one, has a great flavor and is a really strong starter. I've fed it, then sat it straight in the fridge and it still spews over the top (it also adapts over time to cold).
4. I grind my own grain and make my own flours as well as purchased non-wheat flour. Sourdough doesn't care what kind of flour you use, it will adapt to all of them. Made some really cool stuff with mixed flours, even jerusalem artichoke flour. Even stuff like crackers that are flat, but rise it for 12 hours to get that tangy flavor.
5. Sourdough rises are 12 to 24 hours. I also make my doughs very loose and a high water content, just barely able to form it into a sticky ball. Since it's not as strong as conventional yeast, that will help it rise better. I also do almost no kneading, it really isn't necessary. Put wax paper over the dough to keep it from drying out over the long rise period, then cover with a paper towel and put it in a high place where it's warmest.
6. Sourdough is good for diabetics as the bacteria convert the carbs into a far less glycemic product, especially if you don't use white flour. Make sure you don't use too much sprouted grain flour as sourdough basically does the same thing as sprouting it and grinding it.
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Good info @Free Vulcan . There is some info at the link in the OP regarding drying your starter.
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I love to cover soups or stew in a layer of sourdough dumplings. Tonight its chicken pot pie from the leftover chicken I froze when I cooked up too much chicken for thanksgiving's cornbread dressing.
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Good info @Free Vulcan . There is some info at the link in the OP regarding drying your starter.
Perusing through older threads. Glad I did! Thanks for the sour dough starter recipe. I had a batch refrigerated for years, then moved. Forgot the recipe! Now I have it again.
Thank you both ever so much.
Now I have to look up Jerusalem artichoke flour. Sounds great!
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Rising fame: experts herald Canadian woman's 120-year-old sourdough starter
Ione Christensen’s starter, one of the oldest strains around, is being added to a collection in a Belgian ‘library’ with 84 samples from 20 countries
https://www.theguardian.com/world/2018/may/14/ione-christensen-canada-yukon-sourdough-starter-yeast (https://www.theguardian.com/world/2018/may/14/ione-christensen-canada-yukon-sourdough-starter-yeast)
Every Saturday night for the last sixty years, Ione Christensen has followed the same routine to prepare waffles for breakfast the following morning: she measures out two cups of flour and two cups of warm water, then she reaches into her fridge to bring out her sourdough starter.
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Rising fame: experts herald Canadian woman's 120-year-old sourdough starter
Ione Christensen’s starter, one of the oldest strains around, is being added to a collection in a Belgian ‘library’ with 84 samples from 20 countries
https://www.theguardian.com/world/2018/may/14/ione-christensen-canada-yukon-sourdough-starter-yeast (https://www.theguardian.com/world/2018/may/14/ione-christensen-canada-yukon-sourdough-starter-yeast)
Every Saturday night for the last sixty years, Ione Christensen has followed the same routine to prepare waffles for breakfast the following morning: she measures out two cups of flour and two cups of warm water, then she reaches into her fridge to bring out her sourdough starter.
I bet that has a lot of flavor.
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Weird thing about starters - they adapt. People will clamor for this or that old or special starter, but they don't realize that as soon as you bring it into your house or establishment, it will adapt to it's new environment and change it's flavor and probably will taste like your old starter.
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I bet that has a lot of flavor.
@RoosGirl Do you still have the original link for the recipe at the top of the thread? It looks like it got wiped out in the Great Crash last November....
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@RoosGirl Do you still have the original link for the recipe at the top of the thread? It looks like it got wiped out in the Great Crash last November....
Mix 4 ounces of water and 4 ouces of flour (by weight). Add the same amounts for the next four days and stir. Keep mixture at room temperature until ready.
You've got your own personal sourdough starter. There are no two exactly alike.
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Mix 4 ounces of water and 4 ouces of flour (by weight). Add the same amounts for the next four days and stir. Keep mixture at room temperature until ready.
You've got your own personal sourdough starter. There are no two exactly alike.
Don't you have to put yeast in the first day?
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Don't you have to put yeast in the first day?
No. But you have to include patience in addition to the flour and water.
https://flouronmyface.com/how-to-make-sourdough-starter/
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Don't you have to put yeast in the first day?
It develops yeast naturally from the environment.
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Don't you have to put yeast in the first day?
Nope! The stuff is everywhere and that which is present at your particular location is what makes YOUR starter unique.
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If anyone knows the recipe for Amish Cinnamon Bread starter, I'd love to have it.
I made mine for 6 or 7 years and finally had enough, but the bread is delicious and I wouldn't mind starting it up again.
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If anyone knows the recipe for Amish Cinnamon Bread starter, I'd love to have it.
I made mine for 6 or 7 years and finally had enough, but the bread is delicious and I wouldn't mind starting it up again.
Here's one I found...
https://www.greatpartyrecipes.com/amish_cinnamon_bread.html (https://www.greatpartyrecipes.com/amish_cinnamon_bread.html)
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Here's one I found...
https://www.greatpartyrecipes.com/amish_cinnamon_bread.html (https://www.greatpartyrecipes.com/amish_cinnamon_bread.html)
That's it!
Bless you, my child! :laugh:
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Here's one I found...
https://www.greatpartyrecipes.com/amish_cinnamon_bread.html (https://www.greatpartyrecipes.com/amish_cinnamon_bread.html)
Huh, I'm surprised at the Amish using instant vanilla pudding. :tongue2:
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Huh, I'm surprised at the Amish using instant vanilla pudding. :tongue2:
Yahbutt, it's HOMEMADE instant pudding. :P
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How to make your own sourdough starter: the path to great bread
https://blog.kingarthurflour.com/2012/04/05/creating-your-own-sourdough-starter-the-path-to-great-bread/ (https://blog.kingarthurflour.com/2012/04/05/creating-your-own-sourdough-starter-the-path-to-great-bread/)
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Huh, I'm surprised at the Amish using instant vanilla pudding. :tongue2:
At least they make a disclaimer at the beginning of the page that it is clearly NOT Amish.
Starting with the Ziplocks. :laugh:
(But it sure does taste good!))
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Chocolate Friendship Bread (No Instant pudding)
https://www.tastesoflizzyt.com/chocolate-friendship-bread/ (https://www.tastesoflizzyt.com/chocolate-friendship-bread/)
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At least they make a disclaimer at the beginning of the page that it is clearly NOT Amish.
Starting with the Ziplocks. :laugh:
(But it sure does taste good!))
I was watching a show, I don't know if it's still on or not, I think it was called Treehouse Masters. The guys business was building these huge elaborate treehouses for people. One of the episodes I saw had a younger Amish man coming to help and he was using electric hand tools. When asked about it he said he it was okay for him to use them, just not own them. :shrug:
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I was watching a show, I don't know if it's still on or not, I think it was called Treehouse Masters. The guys business was building these huge elaborate treehouses for people. One of the episodes I saw had a younger Amish man coming to help and he was using electric hand tools. When asked about it he said he it was okay for him to use them, just not own them. :shrug:
They use telephones and ride in cars - again without owning them. Used to be, and I expect that it still is the case, that there would be a phone booth for several families, and they could use it as long as it wasn't on their property.
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They use telephones and ride in cars - again without owning them. Used to be, and I expect that it still is the case, that there would be a phone booth for several families, and they could use it as long as it wasn't on their property.
Those rules is too detailed for me. :)
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They use telephones and ride in cars - again without owning them. Used to be, and I expect that it still is the case, that there would be a phone booth for several families, and they could use it as long as it wasn't on their property.
There are a large number of Amish in SE Iowa near where I grew up. Some had phones, but they were in the garage.
A friend of mine would drive a school bus into town once a week(?) so they could go shopping.
It seems it's not so much about the technology, but becoming reliant on the technology.
I've often thought about going the Amish laptop (my term, completely made up) route. That would be a laptop in the garage, on top of a refrigerator or in come other totally inconvenient place, with no other computers in the house. That way I could use the internet for things that really require it these days, but without all the other distractions.
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There are a large number of Amish in SE Iowa near where I grew up. Some had phones, but they were in the garage.
A friend of mine would drive a school bus into town once a week(?) so they could go shopping.
It seems it's not so much about the technology, but becoming reliant on the technology.
I've often thought about going the Amish laptop (my term, completely made up) route. That would be a laptop in the garage, on top of a refrigerator or in come other totally inconvenient place, with no other computers in the house. That way I could use the internet for things that really require it these days, but without all the other distractions.
During the day I frequently leave my computer on a counter in the kitchen and stop by for a quick visit as I'm walking through on my way to doing something else.
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I was watching a show, I don't know if it's still on or not, I think it was called Treehouse Masters. The guys business was building these huge elaborate treehouses for people. One of the episodes I saw had a younger Amish man coming to help and he was using electric hand tools. When asked about it he said he it was okay for him to use them, just not own them. :shrug:
The largest Amish community in the country is now in Holmes County, Ohio, not extremely far from us. There are many sects within the Amish religion with varying degrees of conservatism/liberalism (in the context of the Amish, it's all conservative, of course).
Each group makes their own rules, which is why the strictest Amish can't use any electricity, nor drive in cars, but the less strict ones can.
There's also Rumspringa, a year when teenagers can go outside the faith and experience worldly things. Once they come back, though, they're committed to the lifestyle of their group.
I tend to doubt TV shows about the Amish, though, since they tend to pick more sensational things, and most Amish just live quiet, industrious lives......... and make great furniture and food!
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If anyone knows the recipe for Amish Cinnamon Bread starter, I'd love to have it.
I made mine for 6 or 7 years and finally had enough, but the bread is delicious and I wouldn't mind starting it up again.
I haven't gotten around to baking bread with mine. I've made pretzels, muffins, lots of pancakes, and dumplings. I tend to go crazy with sourdough dumplings. So quick and easy.
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I haven't gotten around to baking bread with mine. I've made pretzels, muffins, lots of pancakes, and dumplings. I tend to go crazy with sourdough dumplings. So quick and easy.
You made pretzels, muffins and pancakes with the cinnamon bread starter??
Mind telling me how you do it?
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You made pretzels, muffins and pancakes with the cinnamon bread starter??
Mind telling me how you do it?
No. Something more basic. Sourdough Starter.
This is my goto place for sourdough recipes: https://search.kingarthurflour.com/search?w=sourdough&deftab=recipes (https://search.kingarthurflour.com/search?w=sourdough&deftab=recipes)
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No. Something more basic. Sourdough Starter.
This is my goto place for sourdough recipes: https://search.kingarthurflour.com/search?w=sourdough&deftab=recipes (https://search.kingarthurflour.com/search?w=sourdough&deftab=recipes)
Ah....... got it.
(My mouth just started watering at the thought of cinnamon bread pretzels. ^-^ )