At the risk of starting a riot: I am looking for votes on the "Best Ever" Sourdough Starter.
Have heard that there are some that are "years" old and am anxious to get my own going.
All ideas welcome!
I sent away for Carl Griffith's starter (hey...it's free...just google Carl Griffith Sourdough and you'll find the page...) two years ago, and have been so pleased that I've never attempted to use another or start my own. Really, though, I think any healthy starter will make excellent bread.
Have fun baking! It's way too addicting! :)
Thanks so much for your tip! Will check out the website tonight.
I think I will try making at least 3 at the same time, bake off the bread and taking samples in for our College Department to try.
Will let everyone know which gets the most votes!
Happy New Years!
One day a woman was speaking with a baker:
Woman: "my starter is 50 years old. How old is your starter?"
The baker checked his clock: "my starter is 8 hours old!"
Mine! Never tasted a better starter.. :)
Thanks so much for your tip! Are you will to share the recipe? If so, my email
Ill do even better.. I will send you (USPS) an envelop with some of my backed up (I.E. dried) starter, with directions on how to revive it.
I'm copying this post in an email Im sending to you, so you can reply with your mailing address..
My bread making method is very unconventional, as I learned how to bake bread over the years by trial and error. My system works for me, but he starter is a standard starter that I created myself and use for many years.. if you want to see how I make my bread check out http://www.litman.com/food/bread.html on my site..
including instructions on how to revive it.
I wanted to make sure that it is viable before sending. the dry starter is in the fridge since Feb '07. It took 4 days, but it came back just fine..
I think all of us would agree with AricAric!
The thing is, there are different overall types of sourdough starter. It depends on what you like the best to work with and taste.
For example - there's what I call 'dry dough' starter, which as the name suggests is really dry and really sour. It's got lots of different names, including desem, except you can keep it on any grain or grade of flour. This is a whole category of starter on its own. Some basic info at:
Another category could be termed 'liquid starter' which is probably the most commonly known, and works on about 100% hydration (one to one flour and water).
Still another category would be 'old dough' starter, which is like 'cowboy' starter, I think - this type uses a chunk of the dough from the last batch as the leaven for the next.
My favourite at the moment is the dry dough method - the flavour is amazing. Trouble is, it takes a bit of work to make. But it's quite low maintenance once you get it established. For what it's worth, I for one would love to know that detail.
Thanks Sourdough Baker!
I appreciate all of your input, it looks like I'll have enough variations to keep me busy.
Can you (someone) tell me how to get a biscuit like starter? That is a stiff starter (like a thick biscuit) or maybe I'm asking for a starter that is not a starter.
Years...ago I had a lady give me a starter that was in the frig. in a crock. It was very thick and you mix an feed once a week. Hope this helps out with getting the recipe. Sure wish she was still living. She always had some in her frig to start baking. Also I think she just took a piece off to use an then feed the rest. Always keep in frig tho.
Here's how you make thick starter, which is also sometimes referred to as desem. I've just written a few articles on it, after working mine up for the past few months. I'm very impressed - and yes, once a week or less feeding is all it takes. Plus, you don't need much at all. Have a look at this anyway. There are pictures to show the technique of getting the flour into it too!
There are links there to recipes. I'm still working on more of them, but they will be finished soon, I promise!