Natural Sourdough Starter by BillAvery


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									April 6th, 2012                                                                                               Published by: northerntrials

Natural Sourdough Starter
                                                                      it is not a real natural sourdough starter”. It is all because of
  This eBook was created using the Zinepal Online eBook               the strains of bacteria and not just the “wild yeast” that is in
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                                                                      Starting A Natural                           Sourdough
  Upgrade to a Zinepal Pro Account to unlock more                     Starter The Easy Way
  features and hide this message.                                     I start the culture with an acid base and not just plain water.
                                                                      This gives the “wild yeast” and yeast-loving bacteria a leg up
                                                                      and inhibits the bad bacteria.
  Nothing is better than fresh sourdough bread or buns.               Step One: Mix 2-3 Tbsps of flour with 1/4 cup of organic
  It is so easy when you know how. Don't let time be the              unsweetened pineapple juice. Whole Grain or Whole Wheat
  issue for it takes less time than going to the store in most        works better than White flour because there is more “wild
  cases.                                                              yeast” and good strains of bacteria. Mix the flour and juice
                                                                      together in a small food grade plastic container. ( I used a
                                                                      take home container that had feta cheese in it, cleaned out of
Natural Sourdough Starter –                                           course.) cover and place in a warm place for 2 days – mixing
The Easy Way                                                          2-3 times a day.
April 6th, 2012                                                       Step Two: Even if you don’t have any activity present, if no
                                                                      gas bubbles are evident, add another 2-3 Tbsps of flour and
                                                                      another 1/4 cup of pineapple juice.
                                                                      Again mix every two or three times a day.
                                                                      Step Three: By now there should be action. If not then let it sit
                                                                      one more day before throwing it out and trying again from step
                                                                      one. If you have action then double up the flour to 5-6 Tbsps
                                                                      of flour and 1/2 cup water (purified water) and set aside again,
                                                                      stirring 2-3 times again.
                                                                      Step Four: By now the action is wild. Big gas bubbles and the
Welcome to the world of making a natural sourdough starter.           recognizable sweet sourdough starter smell. From here on in
Why do I say that? Well there are so many ways to make a              you add 1 1/2 cups of flour to 1 cup water the day before you
natural sourdough starter. I have failed more times than not          want to use the natural sourdough starter to make 1 cup of
because I didn’t understand the basics of sourdough.                  natural sourdough starter for whatever recipe you are making
                                                                      that day. At this point you can store the natural sourdough
The process of fermentation relies on “wild yeast” and bacteria       starter in the fridge. This does two things slows down the
or myriad strains floating around and we want to capture the          reaction and enhances the sourdough flavor.
yeast and the good bacteria and mix that with flour and water
and time to make a natural sourdough starter.                         Next we learn:
That’s all fine and dandy, but why does a natural sourdough           To Your Success
starter fail more times than not? It all falls down to the bacteria   PS: Your comments are appreciated. Tell me what you
– bad bacteria. These strains are just as prevalent in the air as     think and wish to see more of while you encourage
the “wild yeast”.                                                     a natural sourdough starter today.
So how do we increase our chances of success in creating a            Northern Trials - A New Adventure This is my blog. This is
natural sourdough starter.                                            my life. I'll be posting anything and everything that I can think
Make sure the bad yeast eating bacteria don’t outnumber the           of here. My latest incarnation is as an industrial electrician by
good yeast loving bacteria. The way to do that is create an           trade, but I have been around. As computer tech support , or
environment that encourage the “wild yeast”.                          forest seedling greenhouse manager, or even short order cook.
We do that with pH. “wild yeast” needs an acidic environment          I've had many trades, many lives. I love baking bread - pizza,
to thrive. Many of the natural sourdough starter recipes out          rolls, loaves buns - anything. I'm into camping and dabble
there get you to mix flour and water and wait. Mix the mixture        in photography and also like writing short stories - usually
a few times a day and continue for 3 -= 5 days. This is the           outdoors related. I blog regularly here and at Northern Trails
hit and miss method because it all depends on what strains of         - An Adventure In Online Marketing
bacteria were captured at the time.
I’ve even read on the Internet that said that “if you start a
natural sourdough starter anywhere but San Francisco, then

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