jawnn
Senior Cook
- Joined
- Nov 10, 2011
- Messages
- 119
I once read a book by an old miner. He would carry a large bag of flour to his cabin and the night before making bread, he would pour water into the open bag of flour to let it soak in over night. Then pull out the moist dough to kneed in the starter.
I think this was common until people stopped carrying bags of flour with them.
The starter should be kept as a “sponge” as the pioneers called it. Experienced miners and other settlers frequently carried a pouch of the starter sponge. around their necks or belts.
So what was the consistancey of the sponge???
I read a book about keeping a ball of dryish dough for the starter. it was not normal for it to be sour tasting. where as I believe that comes with acidity of age.
So why are all the web pages about a sour dough spone a wet batter?
I think this was common until people stopped carrying bags of flour with them.
The starter should be kept as a “sponge” as the pioneers called it. Experienced miners and other settlers frequently carried a pouch of the starter sponge. around their necks or belts.
So what was the consistancey of the sponge???
I read a book about keeping a ball of dryish dough for the starter. it was not normal for it to be sour tasting. where as I believe that comes with acidity of age.
So why are all the web pages about a sour dough spone a wet batter?
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