Friday, April 15, 2005
Cuisine: Sourdough Starter Started
I received my sourdough starter from sourdo.com in the mail yesterday. For those of you not in the know, this is the dried remains of millions of little yeast and bacteria that are used to make sourdough bread. The bacteria in question are Lactobacillus Sanfrancisco, so you can probably guess that my goal is to create San Francisco sourdough bread.
I mixed the dried powder with AP flour and clean water last night, and I added water and flour this morning. According to Steve, who is at home today, the started showed a lot of bubbly activity and a layer of hooch was forming on the top. It seems to be doing its thing, though it doesn't yet seem active enough to be deemed healthy enough to cook with.
I mixed the dried powder with AP flour and clean water last night, and I added water and flour this morning. According to Steve, who is at home today, the started showed a lot of bubbly activity and a layer of hooch was forming on the top. It seems to be doing its thing, though it doesn't yet seem active enough to be deemed healthy enough to cook with.
