feeding the starter :: breadbaking diaries
No, its not a little monkey or caged bird but a strange stinky mixture that I have hopes will be a key to success in bread making. I have made three attempts at bread making thus far, and each go I learn a little more of what maybe worked and what did not, never yet to achieve that mmmm moment. The last batch I made accompanied the home-made spinach raviolis with roasted pepper and tomato sauce. It was the best thus far and was made with the sourdough starter I began just a few weeks ago. In Panama, there aren’t many types of flour to choose from, but there is one store that sells more specialty type foods and I was able to obtain Bread Flour. Bread Flour has a higher protein content which makes for higher gluten in turn makes crustier better bread. The trick is however, is getting the magic touch, its not just add the right flour and “voila”! Today I fed the starter, which is a simple task of dividing the existing starter and feeding it with more flour and water. It sort of stinks up the kitchen, but perhaps it will all be worth it.
Sourdough Starter:
1 pkg active dry yeast
2 c warm water (110-115 degrees)
2c all purpose flour
In a 4qt non-metallic bowl,, dissolve yeast in warm water; let stand for 5 minutes. Add flour, stir until smooth. Cover looseley with a clean towel. Let stand in a warm place to ferment for 48 hours; stir several times daily - the mixture will become bubbly and rise, have a “yeasty” sour aroma and a transparent yellow liquied will form on the top. Use and replenish or nourish at least every 2 weeks.
