Try this Gayes Sourdough Tips recipe, or contribute your own.
Suggest a better descriptionYou will find that your sourdough breads will have more "tang" and will rise higher in the BM if you follow this procedure: * Remove a cup )or more) of your starter from the fridge and bring to room temp. * Feed with 1 cup flour and 1 cup (or slightly less) water * Let the starter do its thing. It will become bubbly and foamy. Watch for its peak. This usually occurs 8 to 10 hours after feeding. It is best to keep the starter warm (75 to 85 degrees). If it cold out, leave it in the oven with the light turned on! * Make your bread during the peak...while the starter is VERY active. * Dump the unused starter back into the mother pot. Following this method, you can even make sourdough in the b/m without yeast. Really! *Variation: Separate your starter into two batches. Create a "beer" starter with one batch. You will feed this pot with flat beer and flour instead of water and flour. A very unique and delicious taste! * To create your own sourdough recipe: Substitute 7/8 cup start for 1 cup liquid Reduce flour by 1/4 to 1/2 cup
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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