As I promised last night, I posted my seminar materials in the recipe section of the forum. Thanks to everyone for being so quiet and attentive, I really appreciated it. Talking in front of groups that large isn't my forte , but geeking out on bread certainly is. I'll hammer down a decent formula for a 100% rye bread to replace that god-awful vinegar-soaked recipe in the December 2010 BYO, then I'll post it also.
Thanks again y'all.
-M.
Sourdough Starters
Moderator: Officers
Re: Sourdough Starters
Thanks for posting your recipe. A little more complex than I do but your recipe looks really good I am going to give it a try for the possibly more complex flavors that it might provide.
I use bottled spring water, for those of you that are looking for a chlorine free source.
I use bottled spring water, for those of you that are looking for a chlorine free source.
Have Fun!
Chris
Chris
Re: Sourdough Starters
Mikey,
Did you give any starter away at the meeting?
Another thing that people can do once they get a starter that they like, is to freeze it. Mix the starter with some flour until it is very dry mix. Let it set at room temperature for a day to let the yeast/lacto desiccate. Place in refrigerator for a day and then the freezer.
Once you decide to use it again, use Mikey's 1 part water to 1 part flour to bring it back to life.
By the way, your starter is a pet, so you need to feed it once a week
Love this stuff - thanks Mikey!
Did you give any starter away at the meeting?
Another thing that people can do once they get a starter that they like, is to freeze it. Mix the starter with some flour until it is very dry mix. Let it set at room temperature for a day to let the yeast/lacto desiccate. Place in refrigerator for a day and then the freezer.
Once you decide to use it again, use Mikey's 1 part water to 1 part flour to bring it back to life.
By the way, your starter is a pet, so you need to feed it once a week
Love this stuff - thanks Mikey!
Have Fun!
Chris
Chris