Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Breads & Baking / Venturing Out with Soughdough!
    Lost? Site Map

    Venturing Out with Soughdough!

    AKillian24
    Wed Apr 20, 2005 3:46 pm
    Food.com Groupie
    This weekend, I'll be testing my first SoughDough (with a starter) recipe!

    I've found a few good ones like the below for the basics:
    http://www.recipezaar.com/34753

    I'm very excited.. going to suprise DH as he loves it.

    If anyone has any 'fool-proof' recipes - please share - as I'm certain I'll need it! icon_rolleyes.gif
    Donna M.
    Wed Apr 20, 2005 4:11 pm
    Forum Host
    Welcome to sourdough baking! It is very rewarding (and tasty). What kind of starter will you be using? Sourdough has lots of variables and is a bit different than working with baker's yeast dough.

    The two biggest mistakes that beginners make are adding too much flour and not letting the loaf rise enough before baking. Your dough should be sticky and soft. Rising may take several hours.

    If you have questions or need help, don't hesitate!
    AKillian24
    Wed Apr 20, 2005 5:54 pm
    Food.com Groupie
    Uh-Oh. I haven't started am already lost? icon_lol.gif

    I was just going to use the starter recipe (actually, looking at it - yours!) I found. Is there a specific type of yeast I should get?


    I was going to try the ABM - but also have a KitchenAid if the reccomendation would be to go with that to get the right feel?
    Donna M.
    Wed Apr 20, 2005 7:15 pm
    Forum Host
    Oh my, I don't think you will be ready to bake bread this weekend if you don't already have a starter going! My recipe takes about a week to get it up and running so you can bake bread with it.

    If you want some starter that is already made, I can send you some dried starter flakes. You would then need to add flour and water to reconstitute it and then after about 2 days it would be ready to use in bread.

    No, you don't use ANY yeast because the starter itself contains natural wild yeast. I don't recommend that you use a starter recipe that contains commercial yeast, because it isn't 'real' sourdough and it won't create bread that is anything like the real stuff.

    I always make my dough in the bread machine--dough cycle. I don't have a KA mixer, but that would work also.

    Let me know if you would like me to send you a starter and I will email you my address to send a SASE for it.

    In the meantime, read the stickied thread above about baking with wild yeast starters. It is LOTS of fun!
    Chipfo
    Wed Apr 20, 2005 7:30 pm
    Food.com Groupie
    AKillian24 wrote:
    I was just going to use the starter recipe (actually, looking at it - yours!) I found. Is there a specific type of yeast I should get?


    Hello AKillian, actually the yeast used in sourdough breads cannot be bought at most stores, it is usually passed on by friends or homemade, you can make your own starter but it will take a few days to a week. Below I have pasted a website which pretty well explains sourdough starters and how to make your own. It does state that you can use store bought yeast to get it going but I would recomend let wild yeasts do there job for better tasting bread, or aquire a starter from someone who has an established culture.

    http://www.io.com/~sjohn/sour.htm

    Edited to say - It looks like Donna posted while I was typing icon_biggrin.gif , there you go, I have her strain of Bahrain starter and it is a good strong culture.
    AKillian24
    Thu Apr 21, 2005 11:38 am
    Food.com Groupie
    Donna, you are so wonderful, Thank YOU! icon_biggrin.gif

    I've actually got spare time next week as well, so I'll get my starter going, 'feed it' (how fun!) and test it out middle of next week or next weekend.

    icon_wink.gif Meanwhile.. what to bake on Saturday......
    Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites