Breadmaking with Wild Yeast

A friend tried this recipe and she was happy with the results.    Since Hemet is replete with citrus right now, I MUST try this!  As a homeschooling mom with a science loving scholar, I am thinking I must try this with not just orange, but also lemon and grapefruit juice as well.   Check back.  When I try this recipe, I will post an update here.

The following is from http://www.thefreshloaf.com/node/233:

Procedure for Making Sourdough Starter

Day 1: mix…
2 T. whole grain flour (rye and/or wheat)
2 T. unsweetened pineapple juice or orange juice
Cover and let sit at room temperature for 24 hours.

Day 2: add…
2 T. whole grain flour
2 T. juice
Stir well, cover and let sit at room temperature 24 hours. At day 2 you may (or may not) start to see some small bubbles.

Day 3: add…
2 T. whole grain flour
2 T. juice
Stir well, cover and let sit at room temperature 24 hours.

Day 4:
Stir down, measure out 1/4 cup and discard the rest.
To the 1/4 cup add…
1/4 cup flour*
1/4 cup filtered or spring water

*You can feed the starter whatever type of flour you want at this point (unbleached white, whole wheat, rye). If you are new to sourdough, a white starter is probably the best choice. All-purpose flour is fine–a high protein flour is not necessary.

Repeat Day 4:
Once daily until the mixture starts to expand and smell yeasty. It is not unusual for the mixture to get very bubbly around Day 3 or 4 and then go completely flat and appear dead. If the mixture does not start to grow again by Day 6, add 1/4 tsp. apple cider vinegar with the daily feeding. This will lower the pH level a bit more and it should wake up the yeast.

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About Hemet Sunshine

I am a homeschooling mom living in Hemet, California. I am interested in building a better community for the ones I love.
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