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Topic: any sourdough makers out there?  (Read 636 times)
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« on: December 07, 2008 04:20:24 AM »

so, I've captured my own yeast (IE: sourdough starter) I've fed and divided it, it's starting to take over my kitchen. so now what?
ingredients/proportions? time to rise? durations of leaving the starter at room temp? a good recipe?
has anyone ever done this with any success?
Kitchen Witch
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« Reply #1 on: December 07, 2008 05:19:25 AM »

Yeah, I bake only with sourdough, no yeast ever. I switched over last February or March. I did a Google search for sourdough recipes, and there are a LOT. There's also a very useful sourdough Yahoo group that helps newbies out through the inevitable beginners problems. There are also several forums dedicated specifically to sourdough baking. 

I'm currently out of town, so don't have any recipes or links handy, but Google will turn up a boatload of stuff. Smiley

« Reply #2 on: December 08, 2008 04:19:56 AM »

awesome, thanks!
Kitchen Witch
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« Reply #3 on: December 11, 2008 01:03:02 AM »

You know, there's one thing I forgot to mention.

Commercial yeast has only been around for around a hundred years. Prior to that, ALL leavened bread was wild yeast except for soda breads.  For thousands of years, wild yeast was used successfully to make leavened bread by millions to billions of bread bakers the world over.

It's only the last hundred years or so that people switched over to commercial single-strain yeast.

You know, just pointing out the obvious. Smiley

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