Re: Question on Whole Wheat Sourdough Starter

[Guest guest]

You don't really need sugar in your starter. The yeast will eat the goodies

in the flour and do fine. In fact, your starter will be more sour without

the sugar. It will take longer to get going, but fret not, it will make good

starter.

Once you have used up most of your starter, replentish it by adding equal

measurements of plain water and plain flour. Stir vigorously for a bit and

let the container sit on your countertop loosely covered (to keep bugs and

curious children out) until it starts bubbling like lava from a volcano (my

son's description! LOL!). At that point you can put the lid on tight and

park the whole jar in the back of the fridge until you want it again. Take

it out a couple of hours before you want to use it so it can warm up;

otherwise your first bread rising will take forever and your pancakes might

not get fluffy.

--

Ann

You spend your life fighting dirt, and when you die they bury you in it.

hayakawa@...

North Bend, Oregon, USA

> Hello! I was intrigued by someone posting about making whole wheat sourdough

> bread so I looked up a starter recipe. Here's my question... Can Splenda be

> used in place of the sugar that is called for in the recipe? Splenda is made

> FROM sugar, but will the yeast eat it?

>

> Here's a recipe I found... (I've never made a sourdough bread starter - just

> made it in the bread machine from a mix.)

>

>

[Guest guest]

Does anyone have the actual recipe for the bread, after you get the starter made?

[Guest guest]

Oh my my my!!!! I have never attempted to make bread before and looking at all

this, I may never! This all sounds soooooooooo CONFUSING and time consuming and

HARD!!!!!

Kris

Re: Question on Whole Wheat Sourdough Starter

You don't really need sugar in your starter. The yeast will eat the goodies

in the flour and do fine. In fact, your starter will be more sour without

the sugar. It will take longer to get going, but fret not, it will make good

starter.

Once you have used up most of your starter, replentish it by adding equal

measurements of plain water and plain flour. Stir vigorously for a bit and

let the container sit on your countertop loosely covered (to keep bugs and

curious children out) until it starts bubbling like lava from a volcano (my

son's description! LOL!). At that point you can put the lid on tight and

park the whole jar in the back of the fridge until you want it again. Take

it out a couple of hours before you want to use it so it can warm up;

otherwise your first bread rising will take forever and your pancakes might

not get fluffy.

--

Ann

You spend your life fighting dirt, and when you die they bury you in it.

hayakawa@...

North Bend, Oregon, USA

> Hello! I was intrigued by someone posting about making whole wheat sourdough

> bread so I looked up a starter recipe. Here's my question... Can Splenda be

> used in place of the sugar that is called for in the recipe? Splenda is made

> FROM sugar, but will the yeast eat it?

>

> Here's a recipe I found... (I've never made a sourdough bread starter - just

> made it in the bread machine from a mix.)

>

>

[Guest guest]

> Oh my my my!!!! I have never attempted to make bread before and looking at

> all this, I may never! This all sounds soooooooooo CONFUSING and time

> consuming and HARD!!!!!

>

> Kris

NOT!!

Bread is easy. You dissolve the yeast in a little warm water, add all the

wet ingredients, then the dry ingredients except the flour. You put in half

the flour and mix it in well, then add the rest of the flour in 1-cup

increments. Turn the dough out onto a well-floured countertop and knead

until it's smooth. Pour a bit of olive oil in the bowl and put the dough

back in. Turn it over a couple of times until it's coated with oil. Cover

the whole thing with a dish towel and let it sit until it's double in size.

Dump it out onto the well-floured counter and knead again. Divide the dough

into 2 lumps and shape each one into a loaf. Put them into greased bread

pans, cover with the towel you used before and let them sit and rise until

close to double in size. Turn the oven on to 350* and bake the loaves for

about an hour or until golden brown. When they are done they will have

pulled away from the sides of the pans a bit. Take the loaves out of the

pans pretty quick and let them cool on a rack. Or turn them sideways and sit

them across the tops of the pans. If you let them cool in the pans the sides

and bottoms will get soggy. Slap any hands that want to eat the bread before

it cools completely.

--

Ann

You spend your life fighting dirt, and when you die they bury you in it.

hayakawa@...

North Bend, Oregon, USA