Somebody uses San Francisco Sourdough Starter in home?!
Answers: Hi people! I am a Brazilian Baker and my dream is to have the SF Starter.About 2 years I am trying to get it.How about to change my "gaucho" Starter for SF Starter(dry)?(through mail paper).Help me!!!! I thank you very much.
You probably should read more about it on the website:
http://en.wikibooks.org/wiki/Cookbook:So...
http://www.yankeegrocery.com/sourdough_b...
Making your own starter
If you cannot find a source of starter it is easy to make your own. Here is how it is done:
Ingredients
unbleached flour (wholegrain flour works best)
chlorine free water
Bleached flour or tap water can be used, but these may give undesirable results. Chlorine in tap water can kill the wild yeast that you wish to grow. Bleached flour has most of the yeasts killed.
Method
Combine 1 tablespoon of flour with 1 tablespoon of water and let sit overnight at room temperature. Each day add 1 tablespoon of water and one tablespoon flour and mix until the total volume is about 1 cup (240ml). Make sure that you have a working starter by observing whether the dough bubbles and rises. If not, then leave exposed to the air and test again. Thereafter, dump out ? cup (120ml), and mix in ? cup (120ml) water and ? cup (120ml) flour. Starter will be ready in 1 or 2 weeks, though the longer the better. There is a noticeable difference between a 1-week and a 1-month starter, and some can tell a difference between 1 month and 1 year. Some will claim it takes 40 years to get a good starter, though nobody waits that long to use it. The exact volumes used above are not critical. Use whatever measure you consider useful.
The above open-air method takes patience. You may have to repeat this procedure several times as there is no guarantee that you will pick up good yeasts floating in the air (there are many yeasts, but most will not make for good bread). The only way to tell is to wait until you get a critical mass of yeasts and see if it makes good bread. Generally, bad yeasts will smell strange. Your starter should always smell clean, perhaps with a sharp touch of alcohol/acid if it is getting old.
There is a second method that is more likely to proceed, but you lose the locality effect. Take some organic grapes. Wash them to knock off any dust or dirt, and immerse them in a bowl of clean water (as above) for 15 minutes. Remove the grapes from the water, which now contains the yeast that was growing on the outside of the grapes. If the grapes are local, then you have a local starter. Use ? cup of the water and ? cup flour to make a paste/dough, place in a small cup, cover and wait. If the dough rises, then you have a working starter. Build by doubling until you reach your desired volume.
A third method is to use a little kefir to initiate the sourdough starter. As with grapes, you will not get the effect of using a localised starter, but it is a reliable and effective method. Mix ? cup of water and ? cup of flour to make a paste/dough, add ? teaspoon of kefir, mix well, and set aside to ferment. Give it a stir every eight hours or so. It should be very active within 24 hours, possibly as few as 12.
Cheryl has the instructions right But
SF sour??
My first mother-in-law made a sour dough starter for her biscuits. as good as any SF breads..
AS I REMEMBER
she peeled and diced a potato covered it with water and let is set in the fridge about week.
But nobody wrote the instructions what else was added sugar, flour, IDK ?? and I don't know how it was used... or replenished ???