sourdough starter...

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I love sourdough bread and just can`t find it around here. I bought a loaf the other day that said California Sourdough Bread and when I got home it said it was made in Ohio. It has not sourdough taste at all. Thanks for the recipe will start it tomorrow...
 
Hi Everyone, I'd really like to try some of the Sour Dough Bread after seeing and reading about it here.  (after preparing the starter.)

Can I ask, is there a standard weight for the 1 Cup measure please?  Living in the UK we don't use this measurement very often.  Would 1 cup of a liquid be the same as a Dry ingredient?

thanks

Gary
 
Gary,  1 cup starter mix is about 1/4 liter 250 mls....    Dry vs wet is not equal....  V : V measurements are standard in some recipes here.... 

Dave
 
Thanks Dave, should be ok to go, I'll gey the ingredients Monday. :)

Gary
Gary, My ERROR....  1 cup is about 125 mls......    2 cups to a quart.....   1 quart is about 1 liter.....      I guess my baking skills aren't all that good....   Baking skills is something I don't have....   
 
I hate it when I'm right and think I'm wrong.....  It really gets confusing.....      
 
Sorry to be a PITA guys,

I've read that some people keep the starter culture in the fridge and others that do not.  My Mom used to keep a 'ginger / bakers fresh yeast / sugar'  culture for making ginger beer, some years ago.  My Mom kept it on the window sill as the lower temperature in the fridge, reduced the reaction considerably.  Would this be a similar scenario for the Sour Dough Starter.

Gary
 
The fridge puts the yeast  to sleep, so to speak.... Needs to be fed every week or 3...  On the counter, feed every day or so... counter storage is for the folks that make bisquits, hot cakes, bread, rolls almost on a daily basis, or something like that....   Pizza dough from starter is awesome....     Dave
 
I make lot of bread at lest 1 differend bread every week.Do you ever has try kombucha in your bread? it s very good and add lot of nutriments.
 
Kombucha......    Is that made with Kombu seaweed....  very healthy and a flavor enhancing food also....   Dave
 
right dirtsailor2003 I use lot of kombucha in salad  and everything and I drink 1 glass every day.May be about that I am in so good health no medicine pill at all at 75 years old lol. For a starter if you are hurry no time to wait for it do you know you can also use Kefir  take the liquid place in your recipes .To morrow I will make an almond bread .Have a good day.
 
Thanks to you guys I now have a 7 day old starter, every time I feed her, she shows her apreciation by doubling in size and blowing bubbles!  I'm going to find me a recipe and I'll post some pics.

thanks

Gary
 
Thanks to you guys I now have a 7 day old starter, every time I feed her, she shows her apreciation by doubling in size and blowing bubbles!  I'm going to find me a recipe and I'll post some pics.

thanks

Gary
Be sure to let us in on the details, in a new thread....     I'll be looking for it......    Dave
 
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We have been having trouble with the "mother" culture..... We moved her 8 years ago and the water is a little alkaline.... how much... I don't know.... Been reading where some folks add a little vinegar to the water and the same for the bread dough....  

I don't have pH strips but should get some, or buy water in the jug... Culligan water is 37 cent a gallon here, when bought at W-Mart....  not a big deal for good sourdough....  

So, what do my friends in hard water areas do to promote a good healthy sourdough starter "mother".....  If you use pH strips, what range is your target ???  

Dave
 Dave...Just a Thought...  I got into making kombucha tea. The first thing you have to do to make kombucha, is use spring, well, or filtered water. Why? Chlorine, fluoride and all the other poisons they put in our city waters. [ fluoride is Chinese, its a hazardous waste problem in the manufacture of aluminum. So, they sold it to America, as a Pesticide, which America uses as fluoride to put in your water.] Anyways,back to Sourdough. I wonder if the chemicals in the water are killing the culture. Kombucha has a mother culture also and thats why the filtered water. Hope this helps.                                                                                                     

                                                                                                                                                                                                                            SmokinMad         
 
I gave up....   6 months of trying to get a dough starter going...... NOT.....  no luck.. cr@p I tried everything...   I was thinking of buying a culture but couldn't pull the trigger....   So, I make that "no knead" 24 hour sourdough and it's OK....  
 
 
I gave up....   6 months of trying to get a dough starter going...... NOT.....  no luck.. cr@p I tried everything...   I was thinking of buying a culture but couldn't pull the trigger....   So, I make that "no knead" 24 hour sourdough and it's OK....
Dave - go to carlsfriends.net & have a look. I promise it will be worth your time 
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