Wednesday, April 26, 2006

Sourdough Starter

This is a repost from my homeschoolblog site.  I thougth I would post it here for those that don't read both of my blogs! :)  Today, I make sourdough bread so I will be updating this shortly.  Crystal :)


 


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About 5 days ago I started a batch of sourdough starter.  I am using Sally Fallon’s recipe from her book  Nourishing Traditions.    She uses equal parts freshly ground rye berries and water.  


 


I started with 2 cups of each (per her instructions)  I ground the rye berries up in my mill... 


 



 


and mixed with water in a bowl......


 



 


Then poured into a gallon size glass jar.  I put a double layer of cheese cloth over the top and secured it with a rubber band. 


 



 


After 24 hours I poured the whole mix into a clean bowl and fed my starter with 1 cup freshly ground rye berries and 1 cup water and poured it all into a new clean gallon size jar.  



 


I have been repeating these steps each day.  At the end of 7 days, which will be this Wednesday, I will be ready to use it in various recipes.  I plan on trying out her bread recipe and maybe do a bit of experimenting on my own. 


 


After one week, you can put it in the refrigerator in an air tight jar and feed it less often, unless you are using regularly then you can feed it daily.  Sourdough that is fed and cared for can last for years.  I am not sure how long mine will last as I have done this once before and kept it going for awhile before I forgot all about it! I will keep you posted on my progress!    

3 comments:

  1. I was wondering about grinding your own cornmeal & flour. How expensive is it to do? Does it save $$? Also, where do you purchase the whole wheat that you would need to do this? I would really like to try this, but I'm on a budget. Thanks a bunch. Also thank you for your web site. It is so helpful to my family.

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  2. for the picture! It really helps me understand the process when I can see someone else doing it! Let us know how it turns out!

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  3. You can also dry it and store it for times when you are not using sourdough often. Lay some on a plate, then dehydrated it. Pulverize it and store it in a jar. When you are ready for sourdough, then you rehydrate some of it with warm water, sweetening and flour ... and then add more flour, water and sweetening to make your dough.

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