From: dadams@cray.com (David Adams)
Subject: FAQ.recipes  v 2.0  (part 2/13)
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 6 Oct 92 13:19:56 CDT



#Subject: Sourdough Recipe Compilation, v2.0

 


000	STARTER RECIPES

    A word or two of explaination are in order about the use of "starter
    recipes."  These recipes are quite unlike almost all recipes in that
    in them one is trying to "create life".  Well sort of.  A sourdough
    culture is a living thing, or at least a collection of millions of
    living micro-organisms.  In actuality these recipes are not really
    the whitchcraft that they may at first seem to be.  While we may not
    be able to create these micro-organisms, we may be able to atract them,
    or even hunt them down in their own environments, and domesticate them
    or subject them to slavery.  ;^)

    Most sourdough cultures contain some species of yeast, and at least
    one strain of lactobacilli.  These micro-organisms are found in many
    places in the environment around us.  You may recognize lactobacilli
    as one of the bacteria that makes yogurt.  Various strains or species
    of lactobacilli are also involved in making sour cream, cheese, butter-
    milk, and other cultured milk products.  Sometimes lactobacilli is to
    blame when milk just goes sour.  Hence some sourdough "starter recipes 
    use milk to help attract lactobacilli, and some actually use ingredients 
    like yogurt to introduce lactobacilli.  

    Different species or strains of lactobacilli are responsible, in large
    part for the different flavors and textures of the many different
    varieties of cheese and other cultured milk products.  Similarly
    different strains or species of lactobacilli are mainly responsible
    for the different flavors produced by different sourdough cultures. 

    Lactobacilli are also responsible for making sauerkraut, brine cured
    pickles, and borscht.  Usually the lactobacilli used in these recipes
    is on the vegetables at the time they are harvested.  Hence we would
    not be too surprised to see recipes calling for the use of grape leaves
    or some other vegetable substance. 

    Often times the very collection of micro-organisms we desire to gather
    resides on the grain we intend to use for flour.  This explains the
    use of rye flour in "Manuel's Starter" or the use of whole wheat
    or even unbleached white flour in a starter recipe.  (Bleaching may
    kill some of the micro-orgainsms.)  Rye flour is almost notorious
    for creating a very sour culture.  (See the article on Borodin style
    bread in recipe #211 below.)

    The factors that determine the selection of a strain of yeast are
    no less important or complicated than those which govern selection
    of lactobacilli strains.  For example _Saccharomyces cerevisiae_
    is the scientific name given to bakers' yeast.  Homebrew enthusiasts
    will recognize this also as brewers' yeast.  (Different strains are
    used for each application.  Brewers also use _S.  carlsbergensis_)   
    _Saccharomyces cerevisiae_ does not well tolerate an acidic environment
    such as is found in a sourdough culture.  The lactobacilli are 
    constantly producing lactic acids which give the bread its sour
    taste.  Hence a culture that begins with active dry yeast can
    never really become more than very mildly sour unless at some time
    the culture is invaded by another kind of yeast.  

    Many (Most?) sourdough cultures contain a strain of _Saccharomyces 
    exiguus_, which does of course tolerate rather acidic conditions. 
    Hence, some starter recipes include vinegar in order to make the
    batter acidic so as to prevent bakers' yeast from getting a start
    and selecting in favor of _Saccharomyces exiguus_.

    Location may also prove to be an important factor as some strains
    of desired micro-organisms may be more prevelant in some habitats,
    such as the San Francisco bay area, or Germany, for example.

    Of course none of the starter recipes are guarenteed to work.  These
    creatures may seem to have a mind of their own.  If you are unsuccessful
    perhaps you might try agin, or in another place or season of the year,
    or you might try another recipe.  

    If you are frustrated with all that, you might consider obtaining a
    culture from someone who already has one.  You probably have a
    neighbor or relative who has a culture.  Otherwise you can obtain
    a culture from one of a variety of comercial sources.  Also many
    of the readers of this newsgroup have offered to share cultures
    for as little effort required as sending a self addressed stamped
    envelope (SASE) and a ziplock bag.  Many of these cultures have been
    in continuous use for nearly a hundred years.  Some cultures (such
    as the Mid-Eastern cultures from Sourdoughs International) may go
    back for thousands of years.  If you peruse the FAQ file FAQ.culture.bank
    you will find the addresses of several comercial companies as well
    as several individuals who are willing to share cultures.

    Whether you decide to try to capture a new culture, or go with an
    ancient one, I wish you the best of luck, and do let the group know
    how things go.

  			Sourdough Dave   (dadams@cray.com)  
    
    I would like to thank Charles Delwiche for helping me to understand
    much of the biology involved, however any innacuracies portrayed are
    entirely my own responsibility.

    Also I note that I contradict myself with respect to Manuel's starter.
    (It begins with a grain of bakers' yeast.)  Perhaps the hope is that
    at some point a wild yeast will take over?  Has anybody tried it 
    with out the use of any bakers' yeast?

001----------------------------------------------------------------------001 


001a--------- Recipe Extracted from Meal-Master (tm) Database -----------001a
 
     Title: Sourdough Starter #1
Categories: Breads     
  Servings:  1

      2 c  Unbleached Flour                    1 pk Active Dry Yeast  
      1 x  Water To Make Thick Batter    
 
  Mix Flour with  yeast.  Add enough water to make a thick batter.  Set in
  warm place for 24 hours or until house is filled with a delectable yeasty
  smell.
 
001b----------------------------------------------------------------------001b
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sourdough Starter #2
Categories: Breads     
  Servings:  1

      2 c  Unbleached Flour                    1 x  Water To Make Thick Batter  

  Mix flour and water to make a thick batter.  Let stand uncovered for four
  or five days, or until it begins working.  This basic recipe requires a
  carefully scalded container.
 
001c----------------------------------------------------------------------001c
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sourdough Starter #3
Categories: Breads     
  Servings:  1

      2 c  Unbleached Flour                    1 x  Warm Milk To Make Thick Bat. 

  This starter is the same as starter #2 but uses warm Milk instead of water.
  Use the same instructions.
 
001d----------------------------------------------------------------------001d
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sourdough Starter #4
Categories: Breads     
  Servings:  1

      1 x  Unbleached Flour                    1 x  Potato Water  

  Boil some potatoes for supper, save the potato water, and use it lukewarm
  with enough unbleached flour to make a thick batter. without yeast.  This
  is a good way to make it in camp, where you have no yeast available and
  want fast results.  This is also the way most farm girls made it in the
  olden days.  Let stand a day or so, or until it smells right.
 
001e----------------------------------------------------------------------001e
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sourdough Starter #5
Categories: Breads     
  Servings:  1

      4 c  Unbleached Flour                    2 T  Salt  
      2 T  Sugar                               4 c  Lukewarm Potato Water  

  Put all ingredients in a crock or large jar and let stand in a warm place
  uncovered several days.  This is the authors last choice for making a
  starter, but seems to be in all the cookbooks dealing with Sourdough
  Starters.  Use only as a last resort.
 
001f----------------------------------------------------------------------001f
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sourdough Starter #6
Categories: Breads     
  Servings:  1

      1 c  Milk                                1 c  Unbleached Flour  

  Let milk stand for a day or so in an uncovered container at room
  temperature.  Add flour to milk and let stand for another couple of days.
  When it starts working well and smells right, it is ready to use.
  NOTE:
  All containers for starters not using yeast, must be carefully scalded
  before use.  If you are carless or do not scald them the starter will fail.
 
002-----------------------------------------------------------------------002
# From David Adams (dadams@cray.com)

	This recipe was given to me by a neighbor lady.

		SOURDOUGH STARTER

	2 C milk - put in glass or ceramic bowl (not metal) and 
	set stand uncovered in warm place for 24 hours.  Stir in 
	2 C sifted flour and allow to stand 2 days until bubbles and
	gets sour smell.  Store in fridge in quart size jar or crock
	with looose cover.  (If cover is too tight CO2 may cause
	explosion.)  If liquid rises to top give it a stir.  Starter
	gets better with age.  Use it every 10 days or so and when 
	you take some out add 1 C flour and 1 C water, set in warm
	place for 24 hrs. (or more) then cover loosely and refrig.

	If don't use it activate it every couple of weeks by throwing
	out all but 1 C starter and adding equal amounts of flour
	and water.  Try to keep 2 C. on hand.  Let warm (take out over
	night) before using.