Sour Dough Starter
Has anyone made a starter using the acceptable flours for ‘O’-blood types?
If so, would you make it the same way as regular flour starters are made?
Or is there a recipe already available.
It has just been in the past few years that Texas has had bread that is
somewhat like the sourdough that you get in California, and that is the one
food item that we really miss….it really helps a cheap meal!
Louise, in Richmond, TX
May 27th, 2004 at 5:52 am
Louise, here is a recipe that I posted to another board.
Someone had requested a sourdough starter with no milk. I found this
one in an old issue of a Tightwad Gazette newsletter. It has no milk
and spelt flour should work fine. I have not tried this one since I
am trying to limit my O neg family’s grain consumption! In the past
when I have had sourdough starter around, we have eaten too much
bread!
Sourdough Starter (no milk) / bread /pizza recipe.
The simplest way is to mix one tablespoon yeast with two cups of
chlorine-free water (allow tap water to “air out” in a jug
for a couple of days). Combine and add two cups of flour (I would try
to use white spelt flour here). Combine these in a glass, plastic or
earthenware containernot a metal one. Cover loosely with plastic
wrap and allow this mixture to sit at room temperature for at least
forty-eight hours, until it foams and develops a pleasantly sour
smell. Cover with plastic wrap and refrigerate. (The sourdough books
warn that if the starter turns orange, pink or some other strange
color, you should throw it out)
To make two loaves of bread:
6 (six) or more cups of white spelt flour
2 (two) cups starter
1 tablespoon salt
1 cup water
Dissolve the salt in the water in a mixing bowl. Add the starter, and
then the flour. Stir, then need into a ball. Cover with a damp towel
and let it rise OVERNIGHT at room temperature.
The next morning, punch down risen dough and divide in half. Shape
each loaf into a round loaf, make an “X”-shaped slash on each
top, and place the two loaves on a greased baking sheet. Cover with a
damp towel, and allow to rise at room temperature for about four more
hours. Place a pan of water on the bottom rack of the oven, and
preheat oven to 400 degrees. Bake for 15 minutes.
Each time you remove some starter, you must “feed” it. Just
add back
one and a half cups of white spelt flour, stir, cover loosely, and
return starter to the refrigerator.
You’ll notice that the rising times seem extraordinarily long
compared to yeast baking. If you happen to forget to bake it when it
has risen, punch it down and let it rise again. It will make it a
little more sour and the texture will be finer. The starter should
last for months but when the bread starts to rise more slowly, leave
the jar at room temperature for a day or two to speed fermentation.
The bread recipe can also be used for PIZZA. Allow it to rise once,
divide it in half, and stretch it out to make two pizzas.
Here is the pancake recipe that was given with the starter:
1(one) cup sourdough starter
1 (one) and one half cups milk (substitute rice milk or soy milk?)
2 cups flour (substitute 2 and one half cups of white spelt flour?)
1 egg
one-half teaspoon salt.
The night before, combine starter, milk and 1 cup of flour. Cover
loosely and leave on the counter at room temperature overnight. In
the morning, add remaining ingredients and cook on the griddle. Makes
about 12 pancakes.