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Discovering sourdough - part 1 by Teresa L. Hosier Greenway

By Teresa L. Hosier Greenway

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3 up the flour and spoon it into the cup. oz. 3 Then level it off. That will give you a oz, take out 2 teaspoons of water from more than each cup while measuring. You can see scooping. For measuring water, see if what a hassle this would be if you you can find a liquid measuring cup or baked often. I hope that scale arrives ask a friend who has a scale if you soon! accurate measurement could weigh one cup of water, to see if 57 Especially when you are new at baking and you aren’t sure why your B EGINNING D OUGH H ANDLING bread won’t turn out great.

After eight hours the fermentation. With sourdough baking, you want to prolong the dough’s ability to ferment, because long fermentation is what makes one cup) tepid water ( or pineapple juice or a mixture of juice and water) and stir. Then add 5 oz of either all purpose flour or bread flour (approximately one cup). sourdough so great tasting. Salt helps If you are reactivating a wholegrain this starter like a rye or whole wheat starter, 38 process. Experimenting with use 6 oz of water and 6 oz of the bacteria when reactivating a dried starter.

Any more than a few days and you risk the lactobacilli dying off and a bland starter might be the result (Read further on about long term refrigerator starters). storage of sourdough feeding. Long Term cold Storage of Sourdough Starters A problem for many people who keep their sourdough starter in the refrigerator over a period of time is that they find their starter doesn’t seem to have the unique flavor it started out with or the ability to produce good tangy sourdough bread, like it did at first.

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