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Strategies & Market Trends : The coming US dollar crisis
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To: maceng2 who wrote (46697)9/20/2012 8:35:23 PM
From: William H Huebl2 Recommendations  Read Replies (2) of 71477
 
The best bread I have every made is San Francisco sourdough which requires a special sourdough starter, flour and water... add the salt to the bread dough mixture after the starter gets going. I have 2 baguettes rising now and will bake them either late tonight or in the morning. There is no sugar or flavoring or anything else in it but the taste of the sourdough is out of this world.

While it takes some patience in getting the starter going, it is so worth it that you will protect your starter at all costs!

- You put the dry starter ( mine comes from www.SourdoughBreads.com ) in with a small amount of any flour and an equal amount of water and keep the temperature between 70F and 90F.... can be a problem in the dead of winter or the heat extremes of summer. ( I take a shortcut and use a blender to whiz it all up to get it going. )

- It can take 6 or more hours for the starter to activate... and finally, when it doubles, you stir in more water and flour, keeping in mind the temperature limits.

This procedure is described in a booklet that comes with the starter. Don't forget to save some of the activated starter in the fridge - I have 2 jars there right now as it will act as my next starter - just add it to some flour and water at the right temperature and voila, the starter starts right back up in a while.

Personally, I think it is incredible that sourdough can be made with just flour, water and starter - the amount of salt is optional. To see those little bubble start forming after hours of waiting is so satisfying and then to taste the end results - just heaven!

Try it, you'll love it!
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