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Bread Starters

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  • Bread Starters

    Does anyone have a favorite recipe for bread starters? I have seen countless sourdough and Amish friendship bread ones online but if someone has Grandma's they can share, I would appreciate it.

    I have recently made a few dutch oven breads, thinking about stepping up my game.

    Rick Stevens
    Billet Fluid Line Clamps: www.lsbilletworks.com

    - FFR Mark III Cobra Replica (aka Rayne)
    - 68 Mustang Coupe - drag car under construction
    - 2012 F250 Powerstroke

  • #2
    What is a bread starter?
    Ron

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    • #3
      A bread starter is a mix of flour, water, sometimes sugar, and some kind of leavening agent - can be yeast or some other kind of bacteria. Sometimes the natural occurring yeast in wheat flour is all that's used. It's allowed to ferment and when you are ready to make your bread, you add it to your other base ingredients, then pull off a little of it for starter purposes. Sourdough, Amish friendship, and many artisan breads are made this way. There are starters running around that have been around for generations. They are supposed to add complexity and flavor depth to the bread.

      Like everything floating around the web, there are tons of opinions and methods, some good but most no so much. I might have to head to the library and dig through some old cookbooks and see what I can find.
      Rick Stevens
      Billet Fluid Line Clamps: www.lsbilletworks.com

      - FFR Mark III Cobra Replica (aka Rayne)
      - 68 Mustang Coupe - drag car under construction
      - 2012 F250 Powerstroke

      Comment


      • #4
        Okay in absence of lack of any knowledge (not like that has stopped me before), I found out these are pretty simple. I am in Day 3 on one right now and it's starting to get that sour aroma. Here's what I did:

        Day 0: Equal parts (by weight) of whole wheat flour and warm tap water. I used 4 ounces of each. 1 package of bread yeast, and I threw in a tsp of sugar just to get the yeast kicked. It started bubbling within a couple of hours. I am just leaving it on the counter for now.

        Day 1, 2: Feed the beast. Fermentation is definitely going, lots of bubbles. I feed it each day at the same time, 2oz of all purpose flour and 2 oz of warm tap water.

        Day 3: Continue feeding. It seems to be more liquid like than the day before and definitely has a sour mash/alcohol smell.

        Following this guideline I found on a mountain man site, I will pull out half of the starter tomorrow, throw it away, and feed it again. This will continue for Day 5 and Day 6.

        It's supposed to take 5-7 days before it's ready to bake with so hopefully I will attempt to make bread with it on Saturday or Sunday.

        Rick Stevens
        Billet Fluid Line Clamps: www.lsbilletworks.com

        - FFR Mark III Cobra Replica (aka Rayne)
        - 68 Mustang Coupe - drag car under construction
        - 2012 F250 Powerstroke

        Comment

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