7th Annual BYC New Year's Day 2016 Hatch-A-Long
- Thread starter ronott1
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- #3,092
I will be getting my sourdough out soon too. I will bake two rounds in my porcelain dutch oven. The last batch looked like this:
How do you go about making sourdough stater? Does it contain yeast?
I'm asking because my mother and a couple if other family members are allergic to yeast in bread. I didn't think sourdough contained it but looking at and reading bread labels all the commercial sourdough breads contain yeast.
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- #3,094
sourdough uses a wild yeast that is in the air. It is not like commercial yeast so if they should be fine.
The sour comes from a bacteria that is in milk.
Get it from here: http://carlsfriends.net/source.html
It will only cost you a self addressed stamped envelope. This starter is very old and will start raising bread right away. If you tried to start your own, it would take six months to a year before it will raise bread without adding commercial starter.
The bread in the picture I posted is 100% sourdough and has no bakers\commercial yeast in it.
There are some really good explanations on here on how to create sourdough and other starters:
http://thehotpepper.com/topic/23146-fermenting-peppers-101/
But they do all contain yeast...sorry
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- #3,096
Starting them without yeast is easy. You put a cup of raw milk and a cup of flour into a bowl and mix it. It sits for several days until it bubbles. Toss half of it and the add another cup of flour and raw milk. You can start using regular milk after that and water once the starter gets going.
The yeast will come from the air and only one that can live with the milk bacteria will live in it.
Keep doing that for a week and then start following the care instructions.
If you do not have access to raw milk, you can use plain yogurt instead. You cannot use pasteurized milk. It does not have the correct bacteria in it.
I was going to ask in a "more appropriate " place, but you guys seem interested in the bread topic, so
@ronott1 to use the bread for soup, do I have to do something special to keep it from getting soggy?
@ronott1 to use the bread for soup, do I have to do something special to keep it from getting soggy?
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- #3,098
No, just a good crusty bread. You do want to eat it right away though.
I creamy or thick soup works best--like Clam Chowder....
Thanks. I'll probably just do the nailing thing. Looks like a little less trouble.
I'll keep the others though just in case.
No, just a good crusty bread. You do want to eat it right away though.
I creamy or thick soup works best--like Clam Chowder....
Despite being Boston born, I'm not a clam chowder person. NY either.
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