oldcoot
Senior Cook
Made another try at sourdough the other day, and got some surprises. Sourdough starter recipes vary so much I find it confusing, so I decided to go with fundimentals. I put a cup of flour in a bowl, added a pkg of active dry yeast, and enough water to make a batter of pancake consistency. Then I covered it and let it sit for 3 days. On the third day its aroma was very strong, and its surface resembles the surface of Mars: full of "craters" and holes. It had risen a lot, then collapsed.
I poured the batter into a mixing bowl, added a tsp of salt and gradually added flour to make a soft dough (about 1-1/2 cups) After Kitchen Aide dough hook kneading for about 10 minutes, I took out the smooth, soft dough, formed it into a ball and put it in a greased bowl to rise. (I was hoping the yeast in the "starter" was still alive and kicking).
Wow! In about 1 1/2 hours it had quadrupled in size, about to spill over the rim of the bowl!
I pressed it down and formed an oval loaf on a cookie sheet. That more than doubled in size in less than half an hour! Talk about "Active" yeast!!
Baked it 40 minutes ina 375 degree oven. It nearly doubled in size again!!
Final result: Good texture (lots of holes), and excellent sourdough flavor!
conclusion
Perhaps making what the italian recipes call a "biga" - a slurry of flour and yeast allowed to stand overnight) will get the yeast going better. I'm trying that now. Stay tuned.
I poured the batter into a mixing bowl, added a tsp of salt and gradually added flour to make a soft dough (about 1-1/2 cups) After Kitchen Aide dough hook kneading for about 10 minutes, I took out the smooth, soft dough, formed it into a ball and put it in a greased bowl to rise. (I was hoping the yeast in the "starter" was still alive and kicking).
Wow! In about 1 1/2 hours it had quadrupled in size, about to spill over the rim of the bowl!
I pressed it down and formed an oval loaf on a cookie sheet. That more than doubled in size in less than half an hour! Talk about "Active" yeast!!
Baked it 40 minutes ina 375 degree oven. It nearly doubled in size again!!
Final result: Good texture (lots of holes), and excellent sourdough flavor!
conclusion
Perhaps making what the italian recipes call a "biga" - a slurry of flour and yeast allowed to stand overnight) will get the yeast going better. I'm trying that now. Stay tuned.