Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
Hobbies & Interests
Preppers' Corner
Sourdough Starter, Bread and Biscuits
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="BadgeBunny" data-source="post: 1904107" data-attributes="member: 1242"><p>OK guys ... Pay attention ... I need to edit my first post to add some instructions but the site won't let me so here they are:</p><p></p><p><strong>First, when you make your sourdough starter, DO NOT use any metal utensils ... Use a glass or ceramic or plastic container, use a wooden or plastic spoon. Metal reacts with the yeast and will kill your starter.</strong></p><p></p><p>Second, if you want sourdough taste but not the wait that comes from letting the starter do it's work (12 - 18 hours usually), then add a 1/2 tsp of yeast to your recipe. It will make whatever you are making a little more softer in crumb, but will drastically shorten the rising times so you can have bread or rolls the same day you mix your batter.</p><p></p><p>I'm testing a biscuit recipe again today (didn't work out so well the last time I tried it) and tweaking it some ... Stay tuned for results ...</p></blockquote><p></p>
[QUOTE="BadgeBunny, post: 1904107, member: 1242"] OK guys ... Pay attention ... I need to edit my first post to add some instructions but the site won't let me so here they are: [B]First, when you make your sourdough starter, DO NOT use any metal utensils ... Use a glass or ceramic or plastic container, use a wooden or plastic spoon. Metal reacts with the yeast and will kill your starter.[/B] Second, if you want sourdough taste but not the wait that comes from letting the starter do it's work (12 - 18 hours usually), then add a 1/2 tsp of yeast to your recipe. It will make whatever you are making a little more softer in crumb, but will drastically shorten the rising times so you can have bread or rolls the same day you mix your batter. I'm testing a biscuit recipe again today (didn't work out so well the last time I tried it) and tweaking it some ... Stay tuned for results ... [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
Hobbies & Interests
Preppers' Corner
Sourdough Starter, Bread and Biscuits
Search titles only
By:
Top
Bottom