Tagged: Pineapple juice
January 21, 2017 at 2:32 pm #2005
Since I’ve been working with sourdough starter for over 35 years Ted thought I might be of help to those wishing to get started. I have over 5 different kinds of starters stored as flakes in my freezer. Some I’ve made and some that I’ve been given, such as Red Sea Starter. My favorite is a starter that a friend gave me about 5 years ago. It was found in a 1973 Sourdough cookbook up in her attic. It was an unopened envelope of San Francisco Starter.
Here’s my recipe for making your own sourdough starter.
1⁄4 cup canned pineapple juice (room temperature)
1 cup bottled water (80 – 85 degrees F)
1 cup bread flour
2 tablespoons dark rye flour
Please note that the process is simple, but will take anywhere from 3-5 days to develop.
Day One: Pour 2 tablespoons of pineapple juice into a large clean glass bowl or jar. (Use a bowl or jar that will hold 3 times the volume, as the starter will double in bulk during the fermentation process.).
Stir in 2 tablespoons bread flour.
Cover container with plastic wrap and set in a warm draft-free area; 70-80 degrees Farenheit is perfect. Hotter temperatures (95-100 degrees) will kill it.
Stir at least twice daily.
Day 2: To the starter container add 2 tablespoons pineapple juice and two tablespoons bread flour and stir thoroughly. Cover with plastic wrap and set in warm place.
Stir at least twice daily.
Day 3: To the starter container stir in 2 tablespoons WATER and two tablespoons RYE flour and stir thoroughly. Cover and set in a warm place.
Repeat Day 3 if necessary, using bread flour — When your starter develops a bubbly froth, usually about 3 to 4 days, it is done. You have succeeded — this can take up to 7 days in some areas,.
The starter is now ready to use or may be stored in the refrigerator in a covered jar.
CARE AND FEEDING OF YOUR SOURDOUGH STARTER:
The starter will get better with time, so take good care of it!
If the starter is not used at least every 14 days, then it must be ‘fed’.
To feed, pour 2 or 3 tablespoons of the starter into a clean glass bowl (discarding or give away the rest).
Stir in 1/2 cup of lukewarm water and 1/2 cup of flour into the starter.
Cover bowl with plastic wrap or towel and place in a warm draft-free place for 12 to 24 hours, stirring at least every 12 hours.
After 24 hours, the starter should have a plesant sour (yeasty/beer) aroma and is ready for use or may be poured into a clean glass or plastic container, with a lid, and refrigerated for future use. The starter should be used every 7 – 10 days.
When Ready To Bake: Remove two tablespoons of starter, add equal amounts of flour and water to obtain the amount of starter required for the recipe (plus slightly more to replenosj starter. As an example, if the recipe calls for one cup of starter, remove two tablespoons of the active starter, stir in a little more than one cup of bottled water and 1 cup of flour. Adjust the water/flour as needed, the consistency should be similar to pancake batter.January 22, 2017 at 7:33 am #2023
Surprised by the pipeapple juice. I have found that including any fruit or source of directly fermentable sugars made for a starter that was very lively for the first couple of uses, but then pretty much died. Now I use only strong bread flour and bottled mineral water.January 22, 2017 at 7:34 am #2024
pineappleJanuary 22, 2017 at 7:59 am #2027
Only use the juice to get it started, after established use only water and flour. When you really want to kick it up a notch use a little rye flour.
It’s too acidic to use all the time . . . see link attached. http://peterreinhart.typepad.com/peter_reinhart/2006/07/sourdough_start.html
January 25, 2017 at 9:57 am #2042
- This reply was modified 2 months ago by galleywench.
fermenTedKeymasterPoints: -1 590
Awesome! Thanks!February 20, 2017 at 5:28 am #2185
Great link, galleywench. Thanks.
Glad the foum is now fixed and I can post again
You must be logged in to reply to this topic.