Title : Gaye's sourdough tips
Categories : Breads, breadmaker, sourdough
Servings : 1

From: Gaye Levy ** DTXT63A



You will find that your sourdough breads will have more "tang" and will
rise higher in the BM if you follow this procedure:
* Remove a cup )or more) of your starter from the fridge and bring to room
temp.
* Feed with 1 cup flour and 1 cup (or slightly less) water
* Let the starter do its thing. It will become bubbly and foamy. Watch for
its 'peak'. This usually occurs 8 to 10 hours after feeding. It is best to
keep the starter warm (75 to 85 degrees). If it cold out, leave it in the
oven with the light turned on!
* Make your bread during the peak...while the starter is VERY active.
* Dump the unused starter back into the mother pot. Following this method,
you can even make sourdough in the b/m without yeast. Really!
*Variation: Separate your starter into two batches. Create a "beer"
starter with one batch. You will feed this pot with flat beer and flour
instead of water and flour. A very unique and delicious taste!
* To create your own sourdough recipe:
Substitute 7/8 cup start for 1 cup liquid
Reduce flour by 1/4 to 1/2 cup

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