No Starter/Barm Recipe Yet
I seem to be having some difficulty getting stuff done around here. I will eventually get my starter notes posted.
On that note, does anyone in Vancouver want some starter? It is getting a bit silly around here, either I have ridiculous amounts of bread around the house because I don't want to waste the starter or I throw 3/4 quarters of my starter out. I promise to get my notes on line for those who would need to know how to use and maintain the starter.
I seem to be having some difficulty getting stuff done around here. I will eventually get my starter notes posted.
On that note, does anyone in Vancouver want some starter? It is getting a bit silly around here, either I have ridiculous amounts of bread around the house because I don't want to waste the starter or I throw 3/4 quarters of my starter out. I promise to get my notes on line for those who would need to know how to use and maintain the starter.
posted by Underground Baker at 11:37 AM
9 Comments:
I would love some starter!!!!!!!!
Perhaps next time i pass through Vancouver I could get some!
love your bread
jane
I would love some starter!!!!!!!!
Perhaps next time i pass through Vancouver I could get some!
love your bread
jane
Is starter the same as sourdough? I started some sourdough before Christmas but neglected it the week we got so much snow in Victoria, and I fear it went off.
I'm interested in your recipe, because I want to delve into sourdough breads. Please give lots of instructions - the 2 recipes I've started were rather skimpy in the directions.
Thanks!
Hi Jane, Hi Pseudobaker,
Yes, sourdough is a starter, but as the name implies, it has a lot of flavour developed from not only the yeast but also from the prolification of bacteria within the starter.
My starter is less sour tasting, although if you wanted to you could sour it up - I find if I give the starter alot of warm room fermentation time it gets more sour-ish.
I will do my best to make the process of making the starter clear. Why don't you start with the raisin starter posted much earlier - it takes about 5 days, then you can use that to "seed" a larger batch of starter. If the instructions are not clear - just ask me about certain steps in the most recent comment box.
Do you want me to bring some starter over to Victoria next time I am over? (probably in about a month)
This comment has been removed by a blog administrator.
ok, this really pisses me off.
Candy - help
Okay, I deleted the advertisements, and turned on the word verification...you won't have that problem again.
Will you fedex some starter to Mister Anchovy? I asked my pal George if he wanted some but he made a pass...how much room does it take up in the fridge?
Thanks Candy.
I guess I could fed-ex the starter, especially if I made it into a stiff dough.
Post a Comment
<< Home