I'm soliciting your opinions please.
When feeding the Sourdough starter, which is best: 1/2 water 1 cup flour or 1 to 1 ratio.
There is no 'right' or 'wrong' method. It is actually a matter of personal preference. It is most common to feed equal weights of flour and water (using a scale). I, personally, just use a level measure of water and a slightly heaping measure of flour. It is more important to use at least twice as much flour as you have old starter. For instance, if you have 1/4 cup of starter you would need to feed it a minimum of 1/2 cup of flour (or more, if desired). If you have a large amount of leftover starter, you should always dump out (down the drain) all but a very small amount before feeding. Never save more than 1/4 cup.
I've been working with sourdough starter off and on for several years now. I live in SF so good tang is pretty easy to come by quickly. Anyway, I've never seen that you should never save more than 1/4 cup of starter when feeding. Why is that?
The less starter that you save, the stronger your starter will be. The reason for this is that those little yeasties are VERY hungry and if you have more starter there are more of them competing for food. If the proportion of old starter to new food is too high, there just isn't enough food to keep them at their best and your starter will become sluggish over time. It makes sense when you think about it.
That was really helpful advice!
I located a sourdough biscuit recipe off the internet and although the flavor was good, the texture/loft really....well they were just barely this side of being called a rock. Alright I fess up, my husband called them rocks. Being the gracious gentleman that he is though, he ate them. Most likely I should consider adding instant yeast to future attempts.
Should any of you great bakers out there care to share a sourdough biscuit recipe that won't require an entire glass of water to wash it down, my husband & I would be deeply appreciative. =^.^= Kare
Consider adding a little baking powder and/or soda?
I made sourdough pancakes this morning and used a reduced amount of baking powder from a normal pancake recipe (about 50%). They turned out tasty and were reasonably light.
The wild yeasts in sourdough just don't act quick enough to give the kind of loft you want in a quick or griddle bread. You still need to rely on other methods if you want them to rise enough. At least that has been my experience: I'll be curious to see if anyone can come up with a 100% sourdough biscuit recipe that results in a fluffy biscuit.
The one time I made sourdough biscuits they turned out to be more roll-like than rocks. But I didn't care for the texture or the flavor. Guess I just like my rolls to have the texture of rolls and biscuits to be biscuits.
I feed my starter with equal parts flour and water, nothing else.
I've made sourdough biscuits one time(I'm very new to all this baking), but I added the baking powder also. They turned out great! Even my very discerning 23 year old liked them. It was just an experiment for me; with the baking powder it worked!
This is my first time on the site as an online user. I have browsed the site for a couple of months at the suggestion of sonofyah. I have thoroughly enjoyed the forum, recipes, tips, etc. My sourdough bread is becoming better with each baking (as I pray and work at it) and I attempted the rustic bread last weekend, which turned out better than I ever imagined it would (for me!). I was able to share a loaf with friends who thought it was excellent.
Todah (thanks) for this site!
i have had starters going for a long time, but due to travel, etc. it is hard to keep one going. Can I use my favorite recipe that calls for "levan starter," but substitute yeast instead? How much yeast per loaf, the usually? thanks, Monica