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Kimbo Baugh wrote:Experimentation is the best way to go. A good starting point is a 1:2:3 loaf - 1 part leaven/starter, 2 parts water, 3 parts flour (by weight). For salt, use 1% of the entire dough weight, or 2% of the weight of the flour.
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![[Thumbnail for 2020_04-18_RaisinStarte2r_LifStrandPhoto.jpg]](/t/137804/a/105279/2020_04-18_RaisinStarte2r_LifStrandPhoto.jpg "Filename: 2020_04-18_RaisinStarte2r_LifStrandPhoto.jpg
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Lif Strand
New Mexico USA
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Emilie McVey wrote:I've been reading through this thread wondering if it it is possible to use gluten-free flour to make a starter! Thank you for this
I gave up gluten-free bread baking many years ago bc all I ever produced were bricks. But if I could make the equivalent of crackers or naan by using a starter, maybe I could at least try that.
(I'm doing a detox fast this week, so maybe I ought to belooking at a different thread.... LoL)
"Do the best you can in the place where you are, and be kind." - Scott Nearing
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Emilia Andersson wrote:Thanks for this timely thread! I just discovered a forgotten bag of French organic wheat flour in the cupboard. It's not enough for baking anything useful, it'd make like one breadroll... but I can use it to make a sourdough starter! (I used to have two, one with rye and one with wheat, but I left them to languish in the fridge during a long trip and they turned black and les than appetizing.)
I have a wheatflour problem here in southern Mexico. The flour is either organic but wholewheat and sawdust-texture, or it's white flour but cheap and gluey, or it's not wheat but stuff like coconut, amaranth or oats. So i'll see what I'll be able to whip up under those constraints.
"Do the best you can in the place where you are, and be kind." - Scott Nearing
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Lif Strand wrote:
I am not into kneading (not only hurts my wrists, but it's boring) so I've been making no-knead bread for about a year using store-bought yeast.
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Ellendra Nauriel wrote:...if you can find a sturdy ice cream churn, I've found they do a surprisingly good job at kneading bread dough. I have these little hand-cranked ones that are meant for making a single serving of ice cream, I think they were 50 cents each at a garage sale. But they're just the right size for a 1-2 person loaf. And they hold the dough well enough I can crank it while doing other things around the house. I just take my dough with me.
Lif Strand
New Mexico USA
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Kimbo Baugh wrote:You can also create a yeast water using water, sugar or honey, and fruit/herbs/flowers. I do this often. The procedure is very similar to creating a ginger bug or a naturally carbonated drink.
500g water
50g fruit (raisins or dates work very well, make sure they're organic)
27g of sugar or honey
Mix that all together and put it in a jar. I usually use a lock top jar. Shake it and burp it twice a day (CO2 will build up - if you do not burp it, it might explode!). When it is very active, which should only take a few days, it will be ready for baking. Mix the water together with some flour (I go for about 30g of flour and 30g of the yeast water), put it in a jar, and let it sit. It may take a day to rise as it gets used to eating the flour vs. sugar or honey. When it triples, you now have a leaven you can use to leaven your bread with.
Note that if you're using a recipe that calls for instant yeast, this stuff will leaven your dough much slower since it is wild yeast. Also, be sure to subtract the flour and water amounts in the leaven from the flour and water amounts in the recipe.
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Beth Wilder wrote:
Ooh, I'd love to play with the amaranth flour! We haven't yet been able to harvest enough here to make flour out of. Oat flour works well in my experience. I haven't had good luck with coconut flour. I'm jealous of what you have available! If you play with any of those for sourdough bread, would you please let us know how it goes? Curious minds want to know. :)
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And he said, "I want to live as an honest man, to get all I deserve, and to give all I can, and to love a young woman whom I don't understand. Your Highness, your ways are very strange."
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I am only one, but still I am one. I cannot do everything, but still I can do something; and because I cannot do everything, I will not refuse to do something that I can do. (E.E.Hale)
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Jordan Holland wrote:I didn't see anyone post this method, but I recall reading of an old method (from Poland, I believe) where they would have a designated wooden dough bowl. It was never cleaned and I would assume the nature of wood would absorb some yeast, as well as the small flecks of dough that dried on the sides would innoculate the new dough as it was made.
"Do the best you can in the place where you are, and be kind." - Scott Nearing
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Kimbo Baugh wrote: I find that the % of whole grain and length of time the dough ferments factors in. Whole grains will make your sourdough a lot more sour.
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Lif Strand wrote:
Ellendra Nauriel wrote:...if you can find a sturdy ice cream churn, I've found they do a surprisingly good job at kneading bread dough. I have these little hand-cranked ones that are meant for making a single serving of ice cream, I think they were 50 cents each at a garage sale. But they're just the right size for a 1-2 person loaf. And they hold the dough well enough I can crank it while doing other things around the house. I just take my dough with me.
What a fantastic idea! I will look for one. Thank you!
Added: What make/model works for you? I have never seen a small hand-crank ice cream churn at a garage/yard sale, but I admit I don't go to too many. However, I found one online with a one pint capacity made by Norpro. I bet I could find one on eBay.
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Jordan Holland wrote:I didn't see anyone post this method, but I recall reading of an old method (from Poland, I believe) where they would have a designated wooden dough bowl. It was never cleaned and I would assume the nature of wood would absorb some yeast, as well as the small flecks of dough that dried on the sides would innoculate the new dough as it was made.
Vikings used ornately carved wooden Totem Sticks to stir Mead. They thought fermentation was the magic of Kvasir, the wisest man in the world but it was yeast on their magic totem.
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Beth Wilder wrote:
Ooh, I'd love to play with the amaranth flour! We haven't yet been able to harvest enough here to make flour out of. Oat flour works well in my experience. I haven't had good luck with coconut flour. I'm jealous of what you have available! If you play with any of those for sourdough bread, would you please let us know how it goes? Curious minds want to know. :)
Emilia Andersson wrote:Follow-up post... this is taking an absolute age. I checked out Emilie's sourdough starter recipe and I'm now at "Day 3-8", and have been for the past ten days. How is this supposed to double in size if you take out half of it every day?
Emilia Andersson wrote:Both the wheat and amaranth starters bubble and smell sour, and have a little of that stretchy consistency, but nothing like the photos in that blog. The leftover jar in the fridge has a healthy buzz to it, but all three jars are basically a heavy flour sediment topped with sharp-smelling liquid, bubbles fizzing through it.
Emilia Andersson wrote:A few days ago vigorous mold had started growing in the starter jars (not the levain) - but only on the sides of the jars where there were damp stains of flour mix. The sourdough itself wasn't affected - clearly it's too sour for mold to gain purchase. I threw out most of the wheat starter and started over with a bit of it in a new jar, but with the amaranth I just wiped the mats of mold off the insides of the jar.
"Do the best you can in the place where you are, and be kind." - Scott Nearing
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Tereza Okava wrote:We have a few sourdough threads, in at least one I described my hooch issues, they have been mostly resolved by refrigerating during all but the coldest part of the year, unless I'm doing serious baking (multiple recipes per day or days in a row) and then keeping it very thick when its not refrigerated.
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Description: Spelt and Flour")
.JPG "Filename: IMG_4998-(1).JPG
Description: Wet and sticky, had to get really sloppy with extra flour")
Scott Foster wrote:Just a little update: I kept feeding my starter but didn't get around to baking bread so my levain is a month along and wow does it make tasty bread.
I used an uncovered cast iron frying pan on 450 for 50 minutes and it was a little moister than I like in the center.
Next time I'm going to use my covered cast iron dutch over to see if I can get more of a rise.
I used 2 cups of organic spelt flour and 1.5 cups of unbleached flour with 3 cups of water.
Didn't grease the pan.
What I would do differently. I put the dough in a bowl for the second rise so I had to dump it into the pan, next time I will do the rise in the pan to get a prettier top.
The crust on this is delicious. I feel like a Roman Centurian when I'm eating it. It's so filling I can see why the Romans called spelt the marching grain. I usually eat 2 or three bowls of stewed lentils but yesterday I ate a very small bowl and a hunk of this bread slathered in butter. I was so full after eating I felt a little queasy.
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Scott Foster wrote:Can you make your own yeast for bread making?
'It is a plant of great virtue;...therefore, give God thanks for his goodness, Who hath given this herb and all others for the benefit of our health.' (Mattheolus/Fuschius)
Lif Strand
New Mexico USA
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