Friday, July 31, 2009

Bread: The Good and The Bad

The bad news: I forgot to feed my sourdough starter, but I forgot that I forgot, and my dough refused to rise to this or any occasion.

The good news: I baked it anyway and brought it to work. My colleagues were kind enough to overlook the lack of rising.

If you're a sourdough purist you may not approve of the use of commercially produced yeast in this starter, but it makes one fantastic loaf of bread.

And don't forget to feed it.

Sourdough Starter
  • 3 T instant mashed potato flakes
  • 3 T white sugar
  • 1 cup warm water
  • 2 1/4 t. active dry yeast
Combine instant potatoes, sugar, water and yeast in a covered container. Let the starter sit on a counter for five days, stirring daily with a wooden spoon. At the start of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in your favorite sourdough recipe. Refrigerate the remaining starter.

Every five days (and this is important), feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar and 1 cup water. If starter is to be used in a recipe, let it sit at room temperature all day. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding.

The food: Sourdough starter
The verdict: Starters need to eat, too

1 comment:

Mike said...

My undying thirst for food knowledge and pictures of food is now quenched for this evening!