Call me crazy. Yes...crazy. I have no idea why I decided to do this, but I have.
I am making a sourdough starter. Because I have this vision of great cinnamon rolls in my head. Made by a living organism, a thriving colony of microorganisms in fact, that live in my fridge....for years. (we'll see)
I took my cue/recipe/ideas from two sources.
1. John Ross ( Sourdough Baking, The basics)
2. My mother in law, Teresa Belcher (she gave me some recipes from her file)
I am going the "purist" route.....no potato water, no vinegar, but only flour and water. I'll let you know if it works.
And if it does, in a few weeks, I'll try out those cinnamon rolls.
My recipe
Blend 1 cup warm water with 1 cup flour.
THAT'S THE WHOLE RECIPE
Don't use metallic containers or utensils.
keep in a warm place--ideally, 70-80 degrees.
Cover with a lose fitting piece of plastic wrap.
Feed every 24 hours. (throw away half the starter and add 1 cup warm water and 1 cup flour)
Within 3-4 days (may take longer) you should start seeing lots of little bubbles, throughout and a pleasant "sour" smell.
When your starter develops a bubbly froth, it is done.
Then you can put it in your fridge and it only has to be fed every 7-10 days.
so says John Ross.
I'll let you know.
I am making a sourdough starter. Because I have this vision of great cinnamon rolls in my head. Made by a living organism, a thriving colony of microorganisms in fact, that live in my fridge....for years. (we'll see)
I took my cue/recipe/ideas from two sources.
1. John Ross ( Sourdough Baking, The basics)
2. My mother in law, Teresa Belcher (she gave me some recipes from her file)
I am going the "purist" route.....no potato water, no vinegar, but only flour and water. I'll let you know if it works.
And if it does, in a few weeks, I'll try out those cinnamon rolls.
My recipe
Blend 1 cup warm water with 1 cup flour.
THAT'S THE WHOLE RECIPE
Don't use metallic containers or utensils.
keep in a warm place--ideally, 70-80 degrees.
Cover with a lose fitting piece of plastic wrap.
Feed every 24 hours. (throw away half the starter and add 1 cup warm water and 1 cup flour)
Within 3-4 days (may take longer) you should start seeing lots of little bubbles, throughout and a pleasant "sour" smell.
When your starter develops a bubbly froth, it is done.
Then you can put it in your fridge and it only has to be fed every 7-10 days.
so says John Ross.
I'll let you know.
1 comment:
I will be watching to see how this turns out for you! I don't see anything wrong with crazy! :D
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