Guest guest Posted April 22, 2005 Report Share Posted April 22, 2005 Delphine Rigault-Noel wrote: >I have been unsuccesfully trying to make sourdough for a while. ... Have you checked out the Sourdough FAQ? http://www.nyx.net/~dgreenw/sourdoughfaqs.html If it doesn't help with making a starter, at least it has some sources of good starters. -- Ross McKay, Toronto, NSW Australia " There is more to life than simply increasing its speed. " - Mahatma Gandhi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2005 Report Share Posted April 22, 2005 Delphine Rigault-Noel wrote: >I have been unsuccesfully trying to make sourdough for a while. ... Have you checked out the Sourdough FAQ? http://www.nyx.net/~dgreenw/sourdoughfaqs.html If it doesn't help with making a starter, at least it has some sources of good starters. -- Ross McKay, Toronto, NSW Australia " There is more to life than simply increasing its speed. " - Mahatma Gandhi And I have successfully made a starter with kefir and teff flour. I'm gluten intolerant, so I don't do wheat, but it was pretty simple - I just poured enough kefir on a cup or so of flour to make a batter - pretty soft, beat it a bit, stirred a couple of times a day for about a week (every time it reached the top of the bowl). I used part of it to make injera and added more millet flour (ran out of teff) to the starter and a bit of sugar and more kefir. I put it in the refrigerator in a jar for about a week, took it out, took out half, fed the remaining half, and am raising dough for muffins for dinner tonight. Connie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2005 Report Share Posted April 22, 2005 Organic dried fruit is supposed to have wild yeasts present on the skin. You could try adding some rehydrated organic raisins, figs, and prunes in a starter and see what develops. You can remove the fruit later. Kefir from Milk Kefir Grains can be used to make a starter also. Darrell Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2006 Report Share Posted January 14, 2006 I've made a sourdough starter out of Kefir and wheat flour. It is bubbling beautifully but I have no idea what to do with it now. Can someone help me out? I'd like to make a nice loaf of bread. Original measurements are 1 cup of Kefir and one cup of flour. Thanks a bunch! -- Mrs. () Siemens Weston A Price Foundation; Teeswater Chapter Leader Blessed to be his helpmeet, 7 years and counting!!! Mommy to Zack (5) and Liddy (21 months) no fear, only faith; no guilt, only grace; no pride, only praise; no claim, only Christ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2006 Report Share Posted January 15, 2006 Will you post how you made this starter? Nanette Sourdough Starter I've made a sourdough starter out of Kefir and wheat flour. It is bubbling beautifully but I have no idea what to do with it now. Can someone help me out? I'd like to make a nice loaf of bread. Original measurements are 1 cup of Kefir and one cup of flour. Thanks a bunch! -- Mrs. () Siemens Weston A Price Foundation; Teeswater Chapter Leader Blessed to be his helpmeet, 7 years and counting!!! Mommy to Zack (5) and Liddy (21 months) no fear, only faith; no guilt, only grace; no pride, only praise; no claim, only Christ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2006 Report Share Posted January 15, 2006 Mixed 1 cup kefir with 1 cup fresh ground wheat flour. Set in cupboard covered with a cloth. Stired once a day. It smells WONDERFUL I can't wait to make bread with it!!! On 1/15/06, Nanette J. Landen <nlanden@...> wrote: > > Will you post how you made this starter? > > Nanette -- Mrs. () Siemens Weston A Price Foundation; Teeswater Chapter Leader Blessed to be his helpmeet, 7 years and counting!!! Mommy to Zack (5) and Liddy (21 months) no fear, only faith; no guilt, only grace; no pride, only praise; no claim, only Christ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2006 Report Share Posted January 17, 2006 After you get your starter, how do you make the bread? How do you keep the starter going? Nanette Sourdough Starter I've made a sourdough starter out of Kefir and wheat flour. It is bubbling beautifully but I have no idea what to do with it now. Can someone help me out? I'd like to make a nice loaf of bread. Original measurements are 1 cup of Kefir and one cup of flour. Thanks a bunch! -- Mrs. () Siemens Weston A Price Foundation; Teeswater Chapter Leader Blessed to be his helpmeet, 7 years and counting!!! Mommy to Zack (5) and Liddy (21 months) no fear, only faith; no guilt, only grace; no pride, only praise; no claim, only Christ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2006 Report Share Posted January 17, 2006 I just sent in details on ow I made the starter and bread. To keep the starter going, I put 1 cup in a jar in the fridge. I will once a week take it out, allow it to warm to room temp, stir in 1 cup water and 1 cup fresh ground flour. Let set overnight, then use 1 cup for a loaf of bread and 1 cup will go back in the fridge. On 1/17/06, Nanette J. Landen <nlanden@...> wrote: > > After you get your starter, how do you make the bread? How do you keep > the > starter going? -- D. Siemens WAPF Chapter Leader http://www.freewebs.com/wapfontario/index.htm Wife of Tim, Mother of Zack and Lydia, Child of God. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2007 Report Share Posted October 19, 2007 G'day Millie, >I have made KT, water kefir, dairy kefir and sauerkraut, how exciting >is this??? Yay! >I am feeling confident enough that I would like to tackle >the sourdough starter. It has been all of you that have taken me to the >next level and I thank you for this. > >I know there are recipes online and I have been reading, but I wanted >something tried and true from the experts. If someone could take the >mystery out of this process, I would feel much better proceeding. I'm not an expert, nor do I play one on You Tube. However, I know how to cheat when mucking around in the kitchen, and I have kefir to help me cheat with sourdough. Cheat's method: * mix ½ cup flour with ½ cup water, and ½ tsp kefir, set aside * every 8 hours, mix in another ½ cup flour and ½ cup water * after 48 hours you should have a bubbly sourdough starter >Can it made with something other than wheat? Can it be gluten free[?] Yes. >, or does this not matter in the long run? I have heard that even a >celiac could digest true sourdough bread. [...] Short answer is no. Long answer is that, eventually, once the sourdough ferment has reduced the flour to an unusable mess that you can't really make bread out of, then it *may* be safe for those with coeliac disease, but I wouldn't bet on it. Better to use a gluten-free bread recipe, but dump the yeast and replace some portion of your recipe with sourdough starter. -- Ross McKay, Toronto, NSW Australia The planet is in a pickle, but fermenting will help save us Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2007 Report Share Posted October 19, 2007 G'day Sally, >Make sure you use good organic flour -- you are aiming to use the >natural yeasts that come in with the flour. They would be in the kefir >too of course so maybe this isn't so important if you start with kefir. Indeed, with my cheat's method, it doesn't matter about what may be in the flour because the kefir inoculates the batter with several types of yeast and bacteria. >You keep adding more flour because as the mixture gets acidic (with the >creation of lactic acid during fermentation) the yeasts slow down. [...] Might be the case with a traditional sourdough ferment, in small part, but the main reason is to propagate up a large population of yeast and bacteria, sufficient to ferment a loaf of bread. >So you add more flour to bring a new influx of wild yeasts This is not really the case; more flour brings more food, which the existing active yeast and bacteria utilise whilst increasing their populations. No doubt some of the dormant microbes in the new flour will activate, but this is minor by comparison with the active population already in the starter at feeding time. And as you point out below, it lowers the acidity (i.e. raises the pH) which gives the yeasts a better chance again. Or do you mean, adding flour to an old starter will bring new (and possibly, quite *different*) yeast to the starter? >and reduce the acidity temporarily to kickstart the whole process again. >As I understand there's a sort of seesaw lactic acid/wild yeast process >going on. [...] This is interesting - and it makes a lot of sense! >[...] I was thrilled when I m ade my first sourdough Surprisingly satisfying experience, making sourdough bread! But then, I find most edible ferments to be very uplifting to the soul. -- Ross McKay, Toronto, NSW Australia The planet is in a pickle, but fermenting will help save us Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2007 Report Share Posted October 19, 2007 <<It means that you always have something to start the next loaf .........no risk of failure because each starter (kept from the main batch each time) is viable in its own right and progressing sourwards.>> Ok, so I guess that leaves me with a new question now that I really understand the process (thanks, that was very clear Eva and Ross, I get it). More explanations make for more knowledge thirst! So I will make my starter and then bake my bread. I leave out some of the starter for my next loaf, correct? But then do I keep feeding my starter, the way I keep feeding my kefir grains and ensuring that I don't run out of starter? Or do you keep on making starter from scratch? thanks again, millie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2007 Report Share Posted October 19, 2007 Hi Silly Sally, Just joking, I don't think you are silly at all! I love my grains, I feed them and nurture them like I do my bunny Rex and my puppy Coqui (his name is Cocoa, but I changed it to Coquito, it's the Cuban thing). I will let you know if I develop a motherly bond to my sourdough starter : o / Millie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2007 Report Share Posted October 19, 2007 G'day Sally, >Ross, I meant that the new flour brings new different yeasts because the >old starter had baker's yeast and the new flour brings its own wild >yeasts which then outcompete the baker's yeast because they are more >acid-tolerant. So adding fresh flour changes the ecology of the dough >and gradually shifts it in a sourdough direction. Ah, right-o. That makes sense to me :-) >[...] >I'm sure the kefir never fails as well. Not only does it always work, it means that I don't have to maintain a sourdough starter - not a minor point, when I probably only make a couple of loaves of bread in a year (DW is totally sold on dosa, so bread barely gets a look in these days) >I realised at this moment that I >develop motherly feelings towards the yeasts in my kefir (in a way that >I never do with yeasts in dough ) and I would find it hard to cook with >them. Silly me Ah! You are probably treating them with the respect they deserve - but perhaps just a little extra, too. Much as I love and respect my starter cultures, that doesn't stop me cooking the products of their labour :-) -- Ross McKay, Toronto, NSW Australia The planet is in a pickle, but fermenting will help save us Quote Link to comment Share on other sites More sharing options...
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