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SOURDOUGH - SPRING 2015 (click to enlarge)

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Recipes:
Sourdough Culture
Sourdough Flavored Bread
Pane au Levain
Sourdough Flavored Rye
Sourdough Rye

Culture Cam: Watch the culture born on March 29 develop over time

• to print photos & recipes on PC: click to enlarge, then hold down Ctrl & press P
• to print photos & recipes on Mac: click to enlarge, then hold down Command & press P

Kit Instructions:
You have 2 options for how to use the supplies in your kit:
• Start your own seed culture using "dusty fruit"
• Feed the active culture in the kit

To start your own seed culture, buy some "dusty fruit" like grapes, berries, or tree fruit. Also buy some pineapple juice. Then use the instructions for Sourdough Culture with the water and flour in your kit to replicate the process I demonstrated in class.

If you are less adventuresome, simply use the water and flour to feed the active culture in your kit. Mix a half cup of spring water into the active culture to create a loose batter. Then mix in enough flour to thicken it back up. It should come to life and double in volume in a few hours. Then transfer this to a larger container and feed it again with another half cup of water and more flour. Your goal is to double the volume at least twice until you have 2~3 cups of active starter. At this point you can refrigerate the starter until you are ready to use it.

Always use a container that is at least 3 times the volume of your starter so it can double and have some extra space to grow. You don't want to find starter exploding all over your counter or frige!

Comments:
Thank you Don, I appreciate all your input and the great pictures. Have a great day,
Uwe

I want to thank you for another fun class. The bread was delicious and I can't wait to "play" with the starter. I hope it does well. Have a great week.
Marybeth

Great Class Don! Very informative and fun. Bread was very good (almost gone).
Tony

Once again a fun class. You do a great job keeping the classes interesting and informative. As I have said before, I take away something new from every class. Keep up the good work! Looking forward to future classes. Have a great Spring/Summer!
Tony

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