Sour Dough

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Sour dough

source: Wheat-Free Cooking

 

Equipment you need:

 

Start with a jar or crock that will hold at least 1/2 gallon of liquid.

You can cover it with cloth or plastic or a pottery lid; just be sure

you do not let the contents come in contact with metal.

 

Making sourdough starter:

 

TEST your yeast by adding a pinch of granulated sugar and 1 teaspoon

warm water to about 1 tablespoon starter. IF it bubbles and foams, it

is working.

ADD the following to your jar:

2 cups warm water (no more than 115 for dried yeast or 90 for yeast

cake)

1 tablespoon dry powdered yeast or 1 yeast cake

2 cups rice flour

1 teaspoon granulated sugar

 

Allow mixture to sit at room temperature until fermented and bubbly

about 15 minutes in a warm room

COVER and REFRIGERATE when bubbly and slightly risen.

WAIT at least 24 hours before using.

 

NOTE: some say starter should always be refrigerated. Others say to

keep starter at room temperature 5 days, stirring each morning and on

day 6 begin using, then refrigerate. Still others say to let the

starter stand in a warm position for 30 minutes, then store in the

fridge until needed. I think what you do depends on just how sour you

like your baked goods. The longer the starter stands on your counter,

the stronger the sour taste.

 

NOTE: Dr. Green encourages the use of Natural " wild " yeast, but I have

not worked with them.

 

YOUR SCHEDULE:

Day 1: Put your starter ingredients together and cover.

Day 2,3,4: Stir with a wooden spoon.

Day 5: Feed the starter

1 cup flour

1 cup warm water

1 teaspoon granulated sugar

cover loosely with cloth or plastic. Let Rest for 24 hours.

Day 6: TAKE OUT the amount you need for your recipe.

 

Always have the starter at room temperature before using. Most

sourdough baking failures occur because the basic starter was kept too

cool the night before baking or was refrigerated and wasn't at room

temperature. Replace whatever quantity you've taken by using the same

recipe you used to feed the starter. If starter becomes too sour,

simply add a pinch of baking soda to sweeten it. IF starter becomes

dry, bring it back to life with water, warmth, and a teaspoon of

sweetener (honey, sugar, or fructose).

 

 

 

 

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