Woods Dweller
45 Cal.
- Joined
- Nov 28, 2009
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Start your own Sourdough Starter
2 cups warm water
1 tablespoon of sugar or honey
1 tablespoon or packet active dry yeast
2 cups King Arthur Unbleached All-Purpose Flour
Pour the water into a 3- to 4-quart glass or ceramic container or bowl, and add dissolve the sugar or honey and the yeast in that order. Stir in the flour gradually. Cover the jar or bowl with a clean dishcloth and place it somewhere warm. By using a dishcloth instead of plastic wrap, you'll allow any wild yeast in the area to infiltrate and begin to work with the domestic yeast which itself is beginning to develop "wild" characteristics and flavors.
Drying Sourdough Starter For Long Term StorageThere’s not much to this process. Just smear some fresh sourdough starter in a thin layer over a piece of parchment paper and let dry. Once dry, the starter will easily separate from the paper and can be ground up into small pieces and placed in a plastic ziplock bag.
Store your starter in the freezer for as long as you like. This is not a bad idea, as a routine measure, in order to backup your working batch of starter in case it meets with an unexpected demise.
How to Dry a Sourdough Starter
1
Turn on the light that illuminates the inside your oven, if your oven has one. Do not turn on the heat, however. Lay a piece of parchment paper on a hard, flat surface such as a tabletop or counter.
2
Scoop up some of your starter with a spatula and smear it over the parchment paper. Spread the sourdough starter into a very thin layer.
3
Place the piece of parchment paper carefully into your oven with the sourdough on top of the paper. Close the door and leave the starter here, under the oven light (if applicable), for at least several hours or up to overnight. If you do not have a light inside your oven, leave the starter to dry overnight or slightly longer. Remove the dried starter from the oven.
4
Peel the starter off the parchment paper. You may do this either by peeling it off by hand or by turning the parchment paper upside-down over a large container such as a bowl or baking sheet. Crush the dried sourdough starter into smaller pieces.
5
Place the crushed sourdough starter into an airtight container such as a resealable plastic bag. You may store the starter in the refrigerator for several months or in the freezer indefinitely.
A question. How did we get Yeast? How can we make Yeast today?
I believe Beer yeast is not the same as bread yeast.
I know that yeast settles on grapes, plumbs, ect.... That's what the white powder looking stuff is on grapes.
How did we come to have Yeast?
2 cups warm water
1 tablespoon of sugar or honey
1 tablespoon or packet active dry yeast
2 cups King Arthur Unbleached All-Purpose Flour
Pour the water into a 3- to 4-quart glass or ceramic container or bowl, and add dissolve the sugar or honey and the yeast in that order. Stir in the flour gradually. Cover the jar or bowl with a clean dishcloth and place it somewhere warm. By using a dishcloth instead of plastic wrap, you'll allow any wild yeast in the area to infiltrate and begin to work with the domestic yeast which itself is beginning to develop "wild" characteristics and flavors.
Drying Sourdough Starter For Long Term StorageThere’s not much to this process. Just smear some fresh sourdough starter in a thin layer over a piece of parchment paper and let dry. Once dry, the starter will easily separate from the paper and can be ground up into small pieces and placed in a plastic ziplock bag.
Store your starter in the freezer for as long as you like. This is not a bad idea, as a routine measure, in order to backup your working batch of starter in case it meets with an unexpected demise.
How to Dry a Sourdough Starter
1
Turn on the light that illuminates the inside your oven, if your oven has one. Do not turn on the heat, however. Lay a piece of parchment paper on a hard, flat surface such as a tabletop or counter.
2
Scoop up some of your starter with a spatula and smear it over the parchment paper. Spread the sourdough starter into a very thin layer.
3
Place the piece of parchment paper carefully into your oven with the sourdough on top of the paper. Close the door and leave the starter here, under the oven light (if applicable), for at least several hours or up to overnight. If you do not have a light inside your oven, leave the starter to dry overnight or slightly longer. Remove the dried starter from the oven.
4
Peel the starter off the parchment paper. You may do this either by peeling it off by hand or by turning the parchment paper upside-down over a large container such as a bowl or baking sheet. Crush the dried sourdough starter into smaller pieces.
5
Place the crushed sourdough starter into an airtight container such as a resealable plastic bag. You may store the starter in the refrigerator for several months or in the freezer indefinitely.
A question. How did we get Yeast? How can we make Yeast today?
I believe Beer yeast is not the same as bread yeast.
I know that yeast settles on grapes, plumbs, ect.... That's what the white powder looking stuff is on grapes.
How did we come to have Yeast?
