Years ago I had a starter. I was a baking fool, with that starter! I pretty much mastered San Francisco Style Sourdough breads. Oh my gosh, they were great breads. But then after awhile, I turned into a neglectful starter keeper, and it went pink on me! I tend to think my neglect was in the sheer overload of bread I was baking and expecting everyone to eat!
Fast forward 20 years or so, and I have decided that a starter would good to use again. A sourdough starter, along with using a "sponge" or "poolish" method of starting the night before are easy ways to "soak" grains before eating them. Right now my starter is at work, right along side the crockpot full of apple butter.
This smells great, by the way.
Along the way, from being a baking fool til now, I have also purchased many sourdough baking books. Sourdough has always fascinated me and for some reason beckons me to come back and use it again. My new goal with sourdough is to use it in the manner of those olden days, specifically more quick breads than loaf bread.
I have featured this link before, but just in case, here is how to get a dry culture of the original Oregon Trail Sourdough. The volunteers have worked hard to keep this going, and the website is a nice place to visit for information and inspiration. Also if you put the words Carl's Sourdough into google search, you will be rewarded with lots and lots of information.
Maybe we will just wander down the sourdough path today, since I seem to be focused that direction. Come on lets start wandering:
This is a good question and answer session at GNOWFGLINS, great for troubleshooting.http://gnowfglins.com/2010/07/29/the-tale-of-carl-a-sourdough-starter/
Apparently Carl's Sourdough is everywhere!
This looked like a very good resource as well.http://sourdoughhome.com/index.html
A no knead bread from Cheeseslave.
Another no knead bread from a lesser known source, this one with pumpkin seeds.
Lots of recipes, hmmm will one starter be enough?
Wow is all I can say about this one, you will never get bored at this site.
Right now I have my mind on some sourdough biscuits, they will be great to go with that small amount of apple butter that is usually left over when the jars are filled and processed.
As always, thanks so much for stopping by.
Love having visitors!