On Tue, 28 Jun 2022 08:35:00 -0600, Graham <g.st...@shaw.ca
>On 2022-06-28 8:07 a.m., Shadow wrote:
>> On Mon, 27 Jun 2022 02:55:03 -0700 (PDT), Bob Johnson
>>> Hi Guys: Newbie here to sourdough. Does anyone recommend the Oregon sourdough starter?
>> Make your own. It'll take up to a couple of weeks, depending
>> on ambient temperature, but you'll end up with a starter that is
>> adapted to your environment.
>> Has the basics right. It uses very large amounts of flour and
>> water, though.Use half the amount of flour and water recommended and
>> chuck half the previous day's starter before adding more flour and
>> It'll go though various phases, (including an unpleasant one,
>> when the starter smells like baby puke) but just carry on feeding.
>> Once it's nice and bubbly, take a teaspoon full and add 2
>> ounces of flour and water. Known as "cleaning" the starter. That will
>> be your permanent starter. When doubling it to make bread, always save
>> a portion or two for next time.
>> I made mine ~20 years ago, and it's still going strong.
>> PS Ignore any recipes that require commercial yeast, pineapple
>> juice, grapes, etc. Use only plain flour and water.
That'll speed the process up. I like to keep it simple(r).