>> Tuesday, August 12, 2014
My second go at making + using sourdough starter is almost complete. I'm at the stage now where I need to feed my mix for a few days before using it in baking. This time around, I used the organic grapes method, which is quite different than the store-bought yeast way, which I did it the last time.
Take a look:
That second photo is . . . gross, right?
First of all, I didn't tie my grapes up well enough in their cheesecloth bag, so they escaped, leaving a lump of cheesecloth in their wake. Then I googled for a good half hour to make sure that this stuff is still safe for consumption. After a quick stir, it reached that textbook bubbly pancake batter-like consistency that you see in the last photo. Phew.
I'm thinking I'll go back to the basics and make this No-Knead Loaf as my first experiment with the stuff. From there, though, I'd like to get more creative than the last time around. I'm thinking pancakes, pretzels, tortillas, pie crust, doughnuts, etc. I've read that some people even feed their chickens with sourdough starter!
Again: I'm not an expert at this by any means. So, if you're interested in starting, well, a starter of your own, certainly check out this recipe -- along with all these tips and tricks -- to get you going in the right direction.
Do you bake with sourdough starter?
What's your favorite recipe? And how long have your kept your mother alive?
This woman has been maintaining one that's over 120 years old!
// PREVIOUS ADVENTURES
The Sourdough Experiment
Day 2 + Feeding the Beast
Stage 2: Baking Prep
Sneak Peek at the Results
No-Knead Sourdough Bread Recipe
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