Hey Grandpa, What's for Supper? Part 2

[katiesgirl]

Good morning Home Bakers. I agree with Ron 2 weeks is not very old.
Found my starter did you do anything similar when you made yours ?

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.

Mine only asked for flour and water

 

[katiesgirl]

Get some gluten flour and add it according to the directions of the bag.

https://www.amazon.com/s?k=gluten+flour&crid=2L7GL4MA18UCR&sprefix=gluten+flour,aps,164&ref=nb_sb_noss_1

I have Anthony's gluten flour

I have gluten on hand which i purchased in bulk therefore it doesn’t have directions with it. Are you saying put the gluten in the starter or in the dough when you are making bread? I do have a regular bread recipe that asks for gluten that I could refer to for ratio.

 

[ronott1]

I have gluten on hand which i purchased in bulk therefore it doesn’t have directions with it. Are you saying put the gluten in the starter or in the dough when you are making bread? I do have a regular bread recipe that asks for gluten that I could refer to for ratio.

Try using a teaspoon per cup of flour in the recipe.

It takes a several months for sourdough starter to be able to punch up bread well. Until then, add half a teaspoon of yeast to the recipe.

Both the gluten and the yeast go into the bread dough and not the starter.

 

[katiesgirl]

Try using a teaspoon per cup of flour in the recipe.

It takes a several months for sourdough starter to be able to punch up bread well. Until then, add half a teaspoon of yeast to the recipe.

Both the gluten and the yeast go into the bread dough and not the starter.

Thanks a million, Ron! Have a super excellent night!

 

[ronott1]

Thanks a million, Ron! Have a super excellent night!

Thanks! Sourdough is worth the work it takes to get it going well.

 

[katiesgirl]

Thanks! Sourdough is worth the work it takes to get it going well.

Thanks for the encouragement! I will say after such a serious flop, my motivation went down drastically.

 

[pennyJo1960]

Mine only asked for flour and water

The yogurt just gives it boost.

 

[Trazom]

Chicken casserole, purple hull peas, salad

 

[TXchickmum]

Big ol’ pot of homemade chili

 

[pennyJo1960]

All beef dogs in macaroni and cheese.