Your Questions About Sourdough Starter Potato

Paul asks…

I need an established sourdough starter… please help.?

Several years ago a woman gave me about 1 cup of her sourdough starter and told me how to feed it & a recipe to make bread. I loved my little pet but it did not make it after two moves in 1 year. I fed it sugar & dried potato flakes & warm water. Please, someone give me a bit of your established yeasty goo. Don’t tell me how to start my own, I tried that and it wasn’t the same.

sourdough answers:

Oh my, no question about it… Go with Ed Woods sourdough cultures: http://www.sourdo.com/culture.htm

I bought one from France and one from another place.. Can’t remember which. The culture from France was fantastic.

If you didn’t have good results making your own SD starter, there are sooo many variables. Even not rinsing out the glass jar properly could leave a film of soap that will kill the little yeasties. Remember this even when you have an established starter and go to wash your jar and utensils… Rinse, rinse, rinse. 😉

Ruth asks…

Does anyone know of a good low carb gluten free oat bread recipe? NOTE : Recipe must be Gluten free low carb.?

I have Coelic disease and I have a digestive system that has a lot of trouble digesting carbohydates my condition is also called leaky gut syndrome, I can digest proteins really well just not simple carbohydates very well, when I eat them they make me very bloated and extremely tired. Any recipe ideas for a gluten free bread and oat bread but low carb bread would be appreciated, have looked everywhere on the internet.

sourdough answers:

Gluten-Free Sandwich Bread for Conventional Oven

Ingredients:
2-1/2 tsp Yeast, Active Dry
1-1/2 cups Warm Milk (cow, rice, soy or nut)
3 cups Gluten Free All Purpose Baking Flour
2 Tb Sugar
1 Tb Potato Flour
1 Tb Xanthan Gum
3/4 tsp Lecithin Granules (Plain Soy)
3/4 cup Whole Egg, must measure 3/4 cup*
1/4 cup Vegetable Oil
1 tsp Cider Vinegar
1 tsp Guar Gum
3/4 tsp Salt

In a small bowl add yeast to warm milk and let foam for 5 minutes.

Meanwhile, in a large mixing bowl of heavy-duty stand mixer, combine all ingredients. Add yeast/milk mixture and mix on medium speed for 2 minutes, scraping down sides of bowl with spatula, if needed.

Place dough in a greased 9” x 5” nonstick pan. Smooth dough with spatula. Cover and let rise in warm place (75°-80°) until dough is level with top of pan (approximately 30-40 minutes).

Bake in a preheated 375°F oven for 60-65 minutes. Do not under-bake. To prevent over-browning, cover with foil after first 15 minutes of baking. To test for doneness, tap loaf with fingernail. A crisp, hard sound indicates a properly baked loaf. Turn out of pan and cool thoroughly on a wire rack before slicing with electric knife or serrated knife.

*For lighter colored bread, use one whole egg and enough egg whites to equal 3/4 cup. For an eggless option use 3 Tb Ener-G Egg Replacer mixed with 1/2 cup & 2 Tb water.

Makes 1 loaf (12 slices).

NUTRITIONAL INFORMATION
Serving size: 1 slice

Calories 190, Calories from Fat 70, Total Fat 7g, Saturated Fat 1.5g, Cholesterol 40mg, Sodium 35mg, Total Carbohydrate 27g, Dietary Fiber 4g, Sugars 3g, Protein 5g.

Celiac Sourdough Bread

A bread that is springy, chewy, tasty, crusty and good both hot and cold.
Ingredients:
3 cups Gluten Free All Purpose Baking Flour
1/2 cup Sugar
3/4 tsp Sea Salt
1 cup Milk Powder (Non-Fat Dry)
2 tsp Xanthan Gum
3/4 cup Sourdough Starter
1 cup Warm Water (110 degrees)
3 large Eggs
1-1/2 cups Lowfat Cottage Cheese
Sourdough Starter:
1 Tb Yeast, Active Dry
1 cup Lukewarm Water
1-1/2 cups White Rice Flour

Sourdough Starter:
Dissolve the yeast in the warm water and let sit 10 to 15 minutes. Slowly add the flour and mix well with a wooden spoon. Place in a clean jar or crock (never use metal) and allow to sit at room temperature until fermented and bubbly.
If in a warm room, this may require only 15 minutes. When bubbly and risen a little, cover and refrigerate. Starter is now ready for use. It should be the consistency of thick pancake batter when ready to use. It is best used within several weeks.

Bread:
Use nonmetal pans and utensils as much as possible when mixing this bread. Since this is a stiff dough, you will need a heavy-duty mixer and a bread hook.

Place Gluten Free All Purpose Flour, sugar, salt, milk and xanthan gum in mixing bowl and blend together on very low speed.

In another bowl, beat together the sourdough starter, water, eggs, and cottage cheese. Mix them slowly into the flour with bread hook of mixer. Beat for about 4 minutes.

Cover and let rise until double in bulk. Don’t hurry. This may take up to 1-1/2 hours.
Beat again for 5 minutes. Fill greased pans three-quarter full. Let rise until dough is almost to top of pans, about 40 minutes.

Preheat oven to 350°F. Bake until dough rises to top of pans, about 10 minutes. Increase oven temperature to 400°F and bake a total of 50-60 minutes.

Feed Starter: After each use, the remaining starter must be fed to provide enough quantity for the next use and to reactivate it.
1 cup starter
1 cup warm water
1-1/2 cups rice flour

Mix together in glass jar or crock. Let stand until double in bulk. Starter is ready when it has bubbled and mounded up. Refrigerate.

Makes 2 loaves (16 slices).

NUTRITIONAL INFORMATION
Serving Size: 1 Slice (77g)

Calories 150, Calories form Fat 10, Total Fat 1g, Saturated Fat 0g, Cholesterol 25mg, Sodium 125mg, Total Carbohydrates 26g, Dietary Fiber 2g, Sugars 9g, Protein 8g.

Coeliac disease (pronounced /?si?li??æk/), also spelled celiac disease,is caused by a reaction to gliadin, a gluten protein found in wheat (and similar proteins of the tribe Triticeae which includes other cultivars such as barley and rye). Upon exposure to gliadin, the enzyme tissue transglutaminase modifies the protein, and the immune system cross-reacts with the bowel tissue, causing an inflammatory reaction. That leads to flattening of the lining of the small intestine, which interferes with the absorption of nutrients. The only effective treatment is a lifelong gluten-free diet. While the disease is caused by a reaction to wheat proteins, it is not the same as wheat allergy.

Heres a link to many gluten free recipies and some of them may be low carb as well

Carol asks…

What would you say is the most fattening and delicious food/meal to eat?

I’m trying to grow my man-t*ts as big as possible…

sourdough answers:

Grilled sirloin steak on a bed of sauteed liver and onion, served with creamed potato and buttered parsnips… Followed by a Swiss mountain strawberry shortcake flan with Belgian chocolate sauce and fresh unpasteurised cream. (Real cream is yellow…not white).

If you are a ‘starter’ fan… Go for a deep fried squid in a chilli infused batter served with a garlic butter sauce on fried sourdough bread.

Finish with the most ancient and pungent Camembert cheese you can find, that has been kept at room temperature for at least three hours on a marble slab… (it must look like it has melted). Serve with warm ciabatta and rose hip conserve.

For the traditionalist… The remainder of the evening should then consist of butter wafers served with ‘stinking’ stilton and a few gallons of port.

A few hours of intelligent conversation are essential throughout the process. Otherwise, some idiot might seek to persuade you that life is NOT for living!

God bless the man breast! 🙂

Mark asks…

What are Nevada’s local specialties?

I know it’s kind of an odd question but we’re doing regional cuisines in the US and I was wondering what Nevada is known for. What are common dishes? Local specialties?

Thanks in advance! 🙂

sourdough answers:

BASQUE

Food is an important part of the culture of Basque Nevadans. The Basque homeland is located in the region straddling Spain and France. In the late 19th century, Basques began emigrating to the western United States to find work. Many of the men became sheepherders, a job that required them to spend long stretches of time alone with their flocks in distant valleys and mountains. To provide a friendly refuge, Basque hotels cropped up in many of Nevada’s rural ranching communities. A Basque hotel was a place where the beds were warm and the conversation was lively and in Basque. A sheepherder could pick up the mail with news from home, read Basque newspapers, and, of course, eat. Meals were served family-style, meaning everyone in the hotel ate at the same table and passed around large platters of food.

Basque Vegetable Soup

Soak 1 pound white pea beans and ½ pound dried peas overnight in water (unless they are the quick-cooking type). Next day, drain and put them into a deep kettle with a meaty ham knuckle, 2 bay leaves, an onion stuck with 2 cloves, and 3 quarts of water.

Cook 1 hour and taste for salt (if ham is salty, salt will not need to be added). Cook until beans are tender and drain, reserving liquid. In bean liquid cook 6 potatoes cut small, 4 sliced carrots, 4 diced turnips, 5 cut-up leeks, 6 chopped garlic cloves, 1 teaspoon thyme, 1 bay leaf. When tender, add 1 small shredded cabbage, the beans and peas, meat from ham bone, 12 sausages. Cook until cabbage is just tender and soup very thick. Serve with cheese and bread. Serves 6 to 8.

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COWBOY

When many people think of Nevada, they think not only of glamorous hotel-casinos but also of the wide open spaces of a state that is one of the last frontiers in the American West. Out beyond the bright lights of the cities is the state’s cattle country – thousands of square miles and home to cowboys who are the real thing. Since cowboying is hard work, buckaroos have developed their own unique style of cooking that is suited to a sometimes primitive and harsh environment.

Modern Sourdough Starter
½ package (1-¼ teaspoons) active dry yeast
½ cup warm water
2 cups flour
2 cups water
2 tablespoons sugar

Stir together yeast and ½ cup warm water. Let stand until yeast has dissolved. Combine flour, 2 cups water, and sugar in a gallon-size earthenware crock. Add yeast mixture and beat well. Cover with cheesecloth and let stand in a warm place for about 2 days. Never cover the crock tightly as the starter needs to breathe.

To keep the starter active, add one cup of warm water and about 1 cup of flour after each use. Remember to use wooden utensils and crockery bowls or other non-reactive metal utensils and containers when working with sourdough. For best results, your sourdough should be replenished at least once a week.

Sourdough Hotcakes

2 cups Sourdough Starter
1 cup flour
Water
2 beaten eggs
1 tablespoon sugar
2 tablespoons melted butter or cooking oil
1 tablespoon baking soda

The night before making hotcakes, put the starter into large crockery mixing bowl. Stir in the flour and enough water to make a medium batter. Cover and let stand at room temperature overnight. (Remember to replenish your starter with 1 cup flour and 1 cup warm water.) In the morning, stir in beaten eggs, butter or oil, sugar, and baking soda. Let rise for a few minutes then drop batter onto a hot griddle. Cook until golden brown, turning to cook both sides. Serves 6.

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NATIVE AMERICAN

Nevada’s native people, the Paiute, Shoshone, and Washoe, became adept at finding ways to survive in the region’s sometimes harsh environment. Their diet took advantage of the available resources, including nuts, grasses, fish, fowl, and game. Any variety in their diet came from game and a few foods that could be dried and stored, such as pinenuts.

Pinenuts

“Every species of pine has edible nuts. The main factor which makes some species preferable is the size of the nuts. For illustration, try collecting lodgepole-pine nuts. If you are even able to shell one, your dexterity compares well with a chipmunk’s. The one-leaved piñon, on the other hand, has the largest nuts of any pine. They are among the most profuse and easiest to collect, and they are easy to shell and taste good. They were once the staple food of the Paiutes who lived on the east side of the Sierra. Piñon nuts are one of the few wild foods which is collected in quantity and sold commercially.” – From “Wild Food Plants of the Sierra” by Steven and Mary Thompson (1976).
Spinach Greens Salad with Pinenut Dressing

½ cup chopped pinenuts
¼ cup salad or olive oil
3 tablespoons tarragon vinegar
1-½ quarts broken pieces crisp, fresh spinach
½ teaspoon salt
Dash of nutmeg
¼ teaspoon grated lemon peel
Combine pinenuts, oil, vinegar, lemon peel, salt, and nutmeg. Mix with spinach.

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MINERS

Any cookbook about Nevada must include miners’ recipes. Mining was largely responsible for the settling of Nevada in the mid-1800s, and emigrants came from all over the world to work in the mines. Many, such as the Welsh and Cornish miners, had previously worked in the mining industry in other countries.

Queenie’s Cornish Pasties

4 cups flour
1-½ teaspoons salt
6 ounces suet
¼ pound lard
Sprinkle of water
1 potato (for each pasty)
1 onion (for each pasty)
½ pound sliced round stead (for each pasty)
Butter

Mix 4 cups of flour with 1-½ teaspoons of salt. Chop 6 ounces of suet very fine, adding some of the flour to keep it from sticking and chop it into the remaining flour along with ¼ pound of lard. Add just enough water to hold it together. Divide dough into 4 parts and roll each one into a square about 12 by 12 inches. Make one pasty at a time. Have some round steak sliced thick and chip it into pieces the size of a silver dollar. Allow ½ pound per pasty. Also allow 1 potato and 1 onion each.

Slice the onion thin and grate or chip the potato. On top of the pasty, a little left of center, put a layer of the meat chips, on top of the dabs of butter. Now add slices of onion, then a layer of grated potato. Sprinkle salt and pepper on this. Then add another layer of meat, more butter, ditto onions, ditto potato, salt and pepper. Now the pasties are folded in half, the edges moistened and tucked in, with the tops slashed for steam to escape. Pat top with melted lard and some canned milk or with a beaten egg (optional) and put them into a large pan, well greased. Bake at 400 degrees until well browned and for about 1-½ hours.

Jenny asks…

Receipe for Sourdough Starter?

There’s a receipe I heard of once for sourdough bread.
It’s the one where it’s stored in an ice cream bucket that stays on the kitchen counter and it’s given fresh water and sugar every day or something….. and when you actually go to make the sourdough bread, you take 1 or 2 cups of this ‘starter‘ and make the bread from there. Does anyone have this receipe???

sourdough answers:

Well get you a plastic ice cream bucket, either from someone
who has already eaten the ice cream or buy you some and have a summer cooler party for some friends or neighbors and their kids. Now you not only have a empty container you have some happy cooler feel people around you.LOL.

Here are two recipes for you:

San Francisco Bread Starter

1 pkg. Dry yeast
1/4 cup warm water
1 tea. Sugar
2 cups dairy buttermilk (store bought ONLY)
2 cups all purpose flour
2 cups sugar

Use plastic or nylon spoons to mix this or you will have to through it out. Metal spoons and mixer beaters will spoil the starter and make it metallic tasting.

Soften yeast in a cup with the 1/4 cup warm water. Stir 5 mins.

Add remaining ingredients. Beat them adding yeast mix. You can mix this in the bucket and save mussing up alot of bowls.

Let stand for 6 hours: after 3 hours stir down stir down mix a few times til 6 hours are done.(using nylon or plastic spatula or long nylon spoon). During these 6 hours keep the starter out of drafts. Put it in a place where the temperature stays constantly one temperature.

For every cup you use: Add: 1 cup water
1 cup flour
1cup sugar
beat in.
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Quick N’ Easy Sourdough Bread

This is your starter: 1/2 cup sugar
3 tablespoons (dry) instant
potatoes

1 cup warm water

Place in sealed 1/2 gal plastic
bag or container like ice cream
comes in.

Mix and let stand all day.

Bread at night: Mix and place in large greased
6 cups bread flour bowl and cover with plastic, let
1/2 cup sugar stand overnight. Knead 3-4 times.
1 tblspoon salt Separate into 3 equal parts, then
1/2 cup cooking oil knead 10-12 times more. Place in
1 cup starter 3 loaf pans and again cover with
1-1/2 cup water plastic. Let stand 5 hours, oil
top of loafs.Then bake at 325*
for 30-40 mins

Use the baking info for the first recipe and you will have bread a plenty. Enjoy

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