Guest guest Posted July 22, 2001 Report Share Posted July 22, 2001 I an going to be sending some of the sourdough recipes I promised earlier. Just a warning so that no one will be surprised when a lot of posts come through. rochester@...~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*Click here for the best diet and nutrition information you will ever find!www.westonaprice.org~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*"What is gained from consulting a specialist and surrendering all judgment is often more than outweighed by a permanent loss of one's own volition." -- Gatto ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2001 Report Share Posted July 22, 2001 , I think I speak for everyone when I say !!!THANK YOU!!! for sending on those recipes and sharing about your autistic daughter. You are wonderful! --- In @y..., " Rochester " <Rochester@c...> wrote: > I an going to be sending some of the sourdough recipes I promised earlier. > Just a warning so that no one will be surprised when a lot of posts come through. > > > > rochester@c... > ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* > Click here for the best diet and nutrition information you will ever find! > www.westonaprice.org > ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* > " What is gained from consulting a specialist and surrendering all judgment > is often more than outweighed by a permanent loss of one's own volition. " > -- Gatto > ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2001 Report Share Posted July 23, 2001 , Thanks so much for your thoughtfulness to post the recipes. You have definately inspired me to make the sourdough, and now that I see how much you can make with it, I'm thrilled! The improvements that you are seeing with your daughter are just incredible to say the least. I'm SO glad you shared that! A few more questions concerning sourdough... Can you use non-organic wheat? Can the flour be a bit coarse? I only have an antique hand cranked mill at the moment...so it's pretty coarse flour. Becky Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2001 Report Share Posted July 26, 2001 ***A few more questions concerning sourdough...Can you use non-organic wheat?*** Obviously, it's always better to use organic for health reasons. That said, I don't always have access to it, and have to use regular flour from the regular grocery store about half the time. It works fine, but I would still recommend the organic if you have access. ***Can the flour be a bit coarse? I only have an antique hand cranked mill at the moment...so it's pretty coarse flour.*** That should be fine. I have seen both coarse and fine flour recommended by different people as 'the best'. Fine flour seems to help the loaf rise better (or maybe just faster), probably because the sourdough starter is able to eat through the nutrients faster. I'll tell you though, I use oatmeal in some of my recipes, which is a whole lot coarser than your flour I assume ;-), and when the starter gets done with it, there is nothing left of it. Best of luck to you. Let us know how it goes (and if you become as addicted as I have!). rochester@...~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*Click here for the best diet and nutrition information you will ever find!www.westonaprice.org~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*"Intelligence appears to be the thing that enables a man to get along without education. Education enables a man to get along without the use of his intelligence. --Albert Wiggam ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2001 Report Share Posted July 27, 2001 Bonnie Sue, ***1) sometimes the recipe calls for a "sponge" and sometimes "starter". Is there a difference?*** Well, dh says that a sponge is what you wash your dishes with, and a starter is what gets your motor spinning before the ignition kicks in ;-) The starter is what you have all the time, and the sponge is when you have mixed some of the flour from the recipe you are making into the starter ahead of time and let it sit for awhile (normally 12 hours). That way, there is less work for the starter to do at a time. It seems that the heavy whole wheat flours do better with a sponge when there is a lot of flour in the recipe. I made the coffee cake today though, and it did great with just the starter. Clear as mud? ***2) What is the consistency of your starter?*** Wow, this is a little hard to explain. The closest I can come is to say it looks like thick pancake batter. I don't generally measure the flour that well when I add it, so I don't know if I use more of it than water. I generally add the water, and then add flour until it is the right consistency, straight from the bag. I haven't used a San Fransisco starter, so I really don't have anything to compare with here. Sorry to not be of more help :-/ rochester@...~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*Click here for the best diet and nutrition information you will ever find!www.westonaprice.org~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*"Intelligence appears to be the thing that enables a man to get along without education. Education enables a man to get along without the use of his intelligence. --Albert Wiggam ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2001 Report Share Posted July 30, 2001 Hi Bonnie Sue, The usual proportions are half liquid, half flour. That will give you the consistency of pancake batter that is describing. Course flour, which soaks up more liquid than fine flour will make a small difference, but I don't think it's critical. Carmen Fiber Friends & County Fiber Arts Guild South Carolina ***2) What is the consistency of your starter?*** Wow, this is a little hard to explain. The closest I can come is to say it looks like thick pancake batter. I don't generally measure the flour that well when I add it, so I don't know if I use more of it than water. I generally add the water, and then add flour until it is the right consistency, straight from the bag. I haven't used a San Fransisco starter, so I really don't have anything to compare with here. Sorry to not be of more help :-/ Quote Link to comment Share on other sites More sharing options...
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