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Search results for making sourdough starter

23votes
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    • … playing with the clipart….) It was very cold and windy and the woodstove was cranked full blast. I had gotten some sourdough starter while down in the Negev, and made sourdough pancakes. Haven’t made them in many years, and it was a little tricky to get it right , but my guests downed them …

    1votes
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    • Sourdough Pancakes Ingredients: 1 cup sourdough starter (see recipe) 3 cups lukewarm water 3 cups flour (part whole wheat, if desired) 3 tablespoons granulated sugar 1-1/2 teaspoon salt 4-1/2 tablespoons melted shortening or vegetable oil 3 large eggs 1-1/2 teaspoon baking soda Directions: Combine …

    2votes
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    • … to be the one item that I had attempted several times and could never get right. This inspired me, and I decided to research into authentic injera-making a bit more and make properly fermented injeras, like the ones I enjoy at Ethiopian restaurants so much. True injera has a sour taste, similar to sourdough …

    2votes
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    • … a loaf every week, and the girls love the tase of freshly baked bread. Over the years, I’ve tried more complicated loaves, and my favorite is to bake a true sourdough using some starter I maintain in the refrigerator. The loaf shown above is a simple half whole wheat, half white loaf. The King Arthur …

    3votes
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    • … it just fizzles out) right in my kitchen. Well now that my starter is going and I have made a few loaves I can actually start to refine the process so that I get closer to a good loaf instead of a really dense though tasty one that I have had hitherto. There is a great site on sourdough bread making …

    3votes
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    • … a bowl of (originally) wheat flour, rye flour and spring water sitting on the cupboard, fermenting. We are lucky that it is hot weather here, because otherwise it wouldn’t be ready in time for Christmas Day, and this is only the bread starter. I won’t start making the bread proper until tomorrow …

    3votes
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    • … but it still tasted pretty good. The sourdough starter I used for the first loaf of bread is still fermenting away so the next batch will have a much more developed sourdough flavour. I always thought yeast was yeast when it comes to making bread and that it doesn’t matter what kind of yeast is used – I …

    6votes
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    • … cooking. They’ve made a multitude of delicious dishes, and baked trays and trays of holiday cookies. We’re of course very pleased not to be in charge of cooking for a few days, so we’ve let them loose. We’ve had seared rosemary-seasoned pork roast, red and green sprinkled confections, and sourdough …

    6votes
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    • Sourdough pizza was actually Chuck’s ulterior motive in buying sourdough startes for my birthday, and I, armed with newly purchased Italian-style flour from King Arthur, was happy to oblige. I made pizza on the same weekend as the sourdough pitas, so my starter was active and ready to bake …

    6votes
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    • in-your-fridge, much more flexible, regular sourdough starter. I have, however, founds some variations that explain proportions for just using up the whole bag of starter without making it reproduce to plague your friends. So, unless someone actually WANTS a bag starter goo, I’m going to use it all up …




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