BYC Café

[room onthebroom]

OH THANK YOU!

I’m looking for basic how to How To info for those of us who have zero experience.

 

[room onthebroom]

I’ve found the King Arthur recipe over at the baker thread, but I don’t think that’s the one you use is it?

My sister & SIL both have me in group text trying to figure out what recipes & tricks/tips are better than others. The 3 of us are in 3 different states & all thinking the same thing at the same time, so I feel many other people must be too.

 

[pennyJo1960]

@ronott1 I’m searching for your yeast starter recipe. I haven’t found it yet, but I’m seeing random tips popping up from you & other people.

Question:
How would you feel about writing a quick article on Yeast 101 with the recipe & a few tips?

This would be a great service for people especially right now with all of the chaos & uncertainty. I hope you will seriously consider it.

I think it was mine posted
Sour Dough Starter from Scratch
Ingredients
1/2 cup plain yogurt
1/2 cup milk ( skim, regular or buttermilk) 1/2 cup unbleached flour
Directions
1. Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
2. Place lid on it, but don't seal it (sealed starters have been known to explode).
3. Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
4. The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
5. Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
6. It will bubble and have the odor of fermentation it is ready to use.
7. Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
8. I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
9. Then remove 1/2 cup starter, discarding the remainder.
10. Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
11. If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.

 

[ronott1]

I’ve found the King Arthur recipe over at the baker thread, but I don’t think that’s the one you use is it?

My sister & SIL both have me in group text trying to figure out what recipes & tricks/tips are better than others. The 3 of us are in 3 different states & all thinking the same thing at the same time, so I feel many other people must be too.

this one seems to be the best for starting one from scratch:
Ingredients

• Whole wheat flour
• Unsweetened pineapple juice
• Purified water

Instructions

• Step 1. Mix 3 ½ tbs. whole wheat flour with ¼ cup unsweetened pineapple juice. Cover and set aside for 48 hours at room temperature. Stir vigorously 2-3x/day. (“Unsweetened” in this case simply means no extra sugar added).
• Step 2. Add to the above 2 tbs. whole wheat flour and 2 tbs. pineapple juice. Cover and set aside for a day or two. Stir vigorously 2-3x/day. You should see some activity of fermentation within 48 hours. If you don’t, you may want to toss this and start over (or go buy some!)
• Step 3. Add to the above 5 ¼ tbs. whole wheat flour and 3 tbs. purified water. Cover and set aside for 24 hours.
• Step 4. Add ½ cup whole wheat flour and 1/4 to 1/3 cup purified water. You should have a very healthy sourdough starter by now.

Lot's of good care and etc. for sourdough:

https://breadtopia.com/make-your-own-sourdough-starter/

 

[ronott1]

The one penny posted will work but takes longer to get going. The bretopia starter is simple and fast.

I also mail out starts to people

 

[room onthebroom]

The one penny posted will work but takes longer to get going. The bretopia starter is simple and fast.

I also mail out starts to people

Do you absolutely HAVE to use whole wheat flour or can you use a basic enriched white in a pinch?

 

[pennyJo1960]

I have a bleached I used but ap otherwise

 

[ronott1]

Do you absolutely HAVE to use whole wheat flour or can you use a basic enriched white in a pinch?

No!

Like penny said, any good AP flour will work.

Yeast comes from the air and lactobacillus comes from the pineapple juice. That plus flour makes a sourdough culture. Replenishing involves adding water and flour

To get the sour taste, you need the lactobacillis

 

[room onthebroom]

Also, how do you work with an established starter if you get one?

These are all things that would be helpful in an article.

 

[ronott1]

Also, how do you work with an established starter if you get one?

These are all things that would be helpful in an article.

I mail out 10G of dried starter flakes. I also send instructions for activating it:

To rehydrate, place about 10 grams (1/3 ounce) of the dehydrated starter flakes in a straight-sided jar and cover with the same weight in fresh water. Let stand for 10 minutes to soften, then stir to dissolve. Feed with one cup of flour and cup of warm (90°) water and repeat daily, discarding half of the starter, until the starter is back on its feet, bubbling and rising in its jar.