Sourdough Starter The Basics

I am not the originator of this article, but after attempting to write one and loosing my text, I decided to go to my mentor. I will add there are more theories and processes to create a sourdough starter as there is to season a piece of cast iron. This for all practical purposes is the procedure that I use. I use this starter for anything that I want with the sourdough levening. gh.

http://www.io.com/~sjohn/sour.htm

I will post the starter portion of Mr. Ross's article.


The Basics By S. John Ross

Sourdough bread is bread made without added yeast. By making a "starter" in which wild yeast can grow, the sourdough baker can raise bread naturally, as mankind did for thousands and thousands of years before a packet of yeast was an available convenience at the local market. Not all sourdough is sour-tasting; Amish Friendship Bread and other types of live-yeast breads are also sourdough.

To become a sourdough baker, all you need are some basic ingredients (flour, water, salt, and sugar), some basic tools (a mixing bowl, an oven, and a baking sheet), and a basic interest. This page is for the novice sourdough baker, but assumes that the reader is familiar with regular yeast-based baking. If you can make bread, you can make sourdough bread.

There are only a few simple steps to becoming a sourdough baker. First, you must create a starter: This is a bubbly batter that you keep in your fridge. The starter is mixed into a dough, and it causes the bread to rise. Bake and serve. Yum!

Creating Your Starter

The novel thing about sourdough baking is that it requires that you keep something alive in your fridge. I think of my starter as a pet, kept and fed so that Sandra and I will have all the bread we need. Sourdough "starter" is a batter of flour and water, filled with living yeast and bacteria. The yeast and bacteria form a stable symbiotic relationship, and (as long as you keep the starter fed) can live for centuries, a thriving colony of microorganisms. To make sourdough bread, you blend the starter with some flour and make dough. The yeast propogates, and leavens your bread. This is how you make your starter:

Select a container that your "pet" will live in. A wide-mouthed glass jar is best. I use a glass jar with a rubber and wireframe seal; you can find these for $2-$4 in any antique or junk shop. A small crock with a loose lid is also great; these can be bought in cheap sets for serving soup. You can also use a rubbermaid or tupperware container. I've begun starters using the plastic containers that take-out Chinese soup comes in, and then transferred them to jars later! A wide-mouthed mayonnaise or pickle jar will also do just fine. Metallic containers are a bad idea; some of them are reactive and can ruin your starter (for the same reason, avoid using metal utensils to stir your starter).
Blend a cup of warm water and a cup of flour, and pour it into the jar. That's the whole recipe! I use plain, unbleached bread flour most of the time, but I've had good results with all-purpose and whole-wheat flour, too. If you want, you can add a little commercial yeast to a starter to "boost" it. If you do this, sourdough snobs will look down their nose at you - but who cares about snobs? I personally find that (at least here where I live) no yeast "boost" is necessary, and I can make "real" sourdough with no trouble. But if you are having trouble, go ahead and cheat. I won't tell. Note that starter made with commercial yeast often produces a bread with less distinctive sour flavor than the real thing.
Every 24 Hours, Feed the Starter. You should keep the starter in a warm place; 70-80 degrees Farenheit is perfect. This allows the yeast already present in the flour (and in the air) to grow rapidly. Temperatures hotter than 100 degrees or so will kill it. You can take comfort from the fact that almost nothing else will do so. The way you feed the starter is to (A) throw away half of it and then (B) add a half-cup of flour and a half-cup of water. Do this every 24 hours. Within three or four days (it can take longer, a week or more, and it can happen more quickly) you should start getting lots of bubbles throughought, and a pleasant sour or beery smell. The starter may start to puff up, too. This is good. Here's the gist: When your starter develops a bubbly froth, it is done. You have succeeded. If this sounds brain-dead simple, that's because it is. People who didn't believe the Earth was round did this for millenia.
Refrigerate the Starter. Keep the starter in your fridge, with a lid on it. Allow a little breathing space in the lid. If you're using a mayo or pickle jar, punch a hole in the lid with a nail, that kind of thing. Once the starter is chilled, it needs to be fed only once a week. Realistically, you can get away with less; it's important to remember that your starter is a colony of life-forms that are almost impossible to kill (except with extreme heat). Even starving them is difficult.
Care and Feeding: Hooch

Aside from weekly feeding, the only other thing you need to worry about is hooch. Hooch is a layer of watery liquid (often dark) that contains alchohol. It smells a bit like beer, because it is a bit like beer - but don't drink it! Hooch builds up in your starter, especially in the fridge. Just pour it off or stir it back in. It doesn't hurt anything. If your starter is looking dry, stir it back in. If your starter is plenty wet, pour it off. Just remember that hooch is nothing to worry about!

Sourdough Baking Step One: Proofing the Sponge

Several hours before you plan to make your dough (recipe below), you need to make a sponge. A "sponge" is just another word for a bowl of warm, fermented batter. This is how you make your sponge.

Take your starter out of the fridge. Pour it into a large glass or plastic bowl. Meanwhile, wash the jar and dry it. You may also wish to pour boiling water over it, since you don't want other things growing in there with your pet!
Add a cup of warm water and a cup of flour to the bowl. Stir well, and set it in a warm place for several hours. This is called "proofing," another word for fermenting. Sourdough bakers have their own language; use it to impress your friends
Watch for Froth and and Sniff. When your sponge is bubbly and has a white froth, and it smells a little sour, it is ready. The longer you let the sponge sit, the more sour flavor you will get.
The proofing-time varies. Some starters can proof up to frothiness in an hour or two. Some take 6-8 hours, or even longer. Just experiment and see how long yours takes. If you're going to bake in the morning, set your sponge out to proof overnight.

 

I have been in communication with an individual from Australia, and she was interested in my sourdough starter "Herman". I sent her a dried sample. It is doing very well, thank you. She then reciprocated and sent me a sample from Oz. It has been a lot of fun. Yes, I do bake breads when camping. Last week end, I made 2 one pound loaves of sourdough, sorgham bread along with 2 burger buns. All from "Herman"
At this time I would like to introduce you to ROO

http://entertainment.webshots.com/photo/2690152930103882344NTNZto?vhost=entertainment

 

Linda,
The dish is

http://www.campinnforum.com/ubbthreads/ubbthreads.php?ubb=showflat&Number=7535#Post7535

 

Traveling with your starter?
I always heard that you do not want a tight fitting lid on your refrigerated starter. So how do you travel with your starter? A tightly closed jar in your cooler? A loose lidded jar that is locked into place in your cooler so it doesn't spill? Other choices?