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Post by txdirtdog on Sept 19, 2011 1:56:35 GMT -5
I made a sourdough starter per a recipe in the bread machine instruction book. Left it on the counter for the recommended number of days, stirring once per day, then moved it to the fridge. Made a batch of bread and replenished it per instructions, leaving it on counter x number of days and then moving it to the fridge.
It is in a glass bowl, and I only use wooden spoons to stir it each day. On the counter, it gets a kitchen towel over the bowl. In the fridge, I cover it with plastic wrap.
The problem I have is that the first bread had the "sour" note that I associate with dourdough bread although it was a little wimpy. The subsequent 2 batches of bread that I have made have been less "sour". I am waiting about 4-5 days between batches.
Any thoughts on why my starter is not carrying enough "sour" note? Any suggestions on how to improve it?
Thanks.
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Post by hairymooseknuckles on Sept 19, 2011 16:59:39 GMT -5
I'm no expert at all. I haven't made a batch since the 80's. I'd be happy to dig through my sourdough recipes and how to's
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Post by hairymooseknuckles on Sept 19, 2011 17:57:30 GMT -5
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Post by hairymooseknuckles on Sept 19, 2011 18:01:45 GMT -5
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Post by txdirtdog on Sept 19, 2011 21:21:49 GMT -5
According to the 2nd one, he feeds his starter much more aggressively than what the bread machine book calls for. Could be my issue.
Just may have to send in my SASE to get a little of Carl's starter. I like they way they told how to dry starter. Heckuva better way to store some for long term or if an oopsie happens with the actively worked "fresh" starter. Also makes it easier to pass on to others.
Thanks buddy!
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Post by wicker762 on Sept 20, 2011 22:26:46 GMT -5
I've got to do this. Sourdough makes the best pizza on earth! Put it on the grill over a hickory fire and you are eating!
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Post by txdirtdog on Sept 21, 2011 11:41:10 GMT -5
Thanks HMK. letting it rise longer made the difference. Apparently doing it in the bread machine just doesn't give it time to develope the flavor well with yeast added. Made one yesterday with a cup of weak starter, let it rise overnight, and it had a nice "sour" to it.
Gonna hafta try sourdough pizza sounds great.
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Post by kay on Sept 21, 2011 12:02:57 GMT -5
You can also freeze starter. It keeps very well that way.
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