I know I have asked this question before, but do you have any kind of
sighted assistance at all? Even if it's the type discussed recently on list
where you can make a phone call and get help? Because I don't know how to
help you to know when the starter is ready to use. As far as how much
starter it takes to make a one pound loaf of bread, I do not know for sure.
Most of the loaves of sourdough I made weighed in at around two pounds after
baking, so I imagine most of those recipes could be cut in half, or, you
could make two loaves that each weigh a pound and then freeze one.
Sourdough in particular does freeze quite well. It's not just rye flour you
want, but dark rye or pumpernickel flour. The bran and the germ are what
attract the microbes in the air that you want in your starter. For a
sighted person, you can tell when the starter is ready when the top appears
to have risen and looks full of bubbles. It will also have a particular
aroma. I am sure some out there would say to just feel it with a finger,
but I generally wouldn't advise that, or if you had to, just be sure your
hands are as clean as you know how to get them. Abnother tip I'll give you
is that if you don't want to feed the starter every day, you can refrigerate
it for up to a week between feedings. As for freezing, again, maybe there
are folks out there that will say you can, but it's not something I would
do. Discarded starter can supposedly be used in some recipes to provide
flavor, but the one recipe I used it in, did not turn out well and had an
unpleasant flavor. I'll see if I can get some yeast in bulk for you and
perhaps mail it to you if you like.
Jon
-----Original Message-----
From: Rob Hudson
Sent: Sunday, May 31, 2020 12:07 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Sourdough
When do you know when the starter is ready for use?And how much do you use
per 8x4 (or one pound) loaf?
I just happen to have rye flour somewhere. I'm not sure where I hid it, but
it's around here in a box. As for this discarded starter can you freeze it
and use to start other batches?
----- Original Message -----
From: "Jonathan Rawlings" <twosocks76@xxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Date: Sun, 31 May 2020 10:27:24 -0700
Subject: [blindcooks] Re: Sourdough
Rob:
To make your own starter, here's how you do it. Get a glass or ceramic
jar with a lid, but not something that fits airtight. I personally do not
like plastic containers because they're much harder to clean. Make sure
your jar is squeeky clean. In this jar, combine 4 ounces dark rye flour
with 6 ounces of the cleanest, purest water you can get your hands on. Mix
well to make a thick batter. Set aside in a warm spot for a day. On the
second day, remove half the starter from the jar and discard it, and adds
two ounces dark rye flour and 3 ounces clean water. Allow to stand for
another day. Do this each day until the starter begins to ferment. At that
point, feed the starter with either regular all-purpose flour, or a blend of
all-purpose and dark rye flour. These instructions are different from what
you'll find on the KAF website, but I find that using more water when I use
rye flour in a starter is key to maintaining the consistancy I want. When
you switch over to all-purpose, then keep the weights of the flour and water
the same. I have heard and read that beginning a starter with dark rye
flour contributes more flavor to the starter and finished bread because the
rye attracts more of the sorts of organisms you actually want. When I begin
a new starter, this is how I will make it.
As far as what type of flour you ended up with, if the bread you tried
to make comes out brittle and with no good structure, you probably do have
gluten-free flour. But the gluten-free stuff, at least in my experience,
has such a different smell to it, especially when mixed with water, that
there is no mistaking it for regular wheat flour. Beyond that, I'm afraid I
can't help.
Jon
-----Original Message----- From: Rob Hudson
Sent: Saturday, May 30, 2020 4:49 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Sourdough
I was looking at starting a starter. I believe you mentioned it was KAF that
you posted last year. Commercial Yeast is getting pretty hard to come by
because of this idiot virus, so it's time to look at making your own.
On a related note, I was at costco a while back and I think I got the wrong
bag of flour. Is there a way to tell the difference between bread and all
purpose flour? The dough I made for sandwich bread feels a little brittle
rather than elastic. Either they gave me all purpose or, ugh, gluten free
flour.
----- Original Message -----
From: "Jonathan Rawlings" <twosocks76@xxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Date: Sat, 30 May 2020 15:10:06 -0700
Subject: [blindcooks] Re: Sourdough
> Rob:
> I was very likely the one that sent in that recipe. Do you happen > to
> remember any of the instructions for the bread? I had several sourdough
> bread recipes from the King Arthur Flour website which I liked, but one > in
> particular stood above the rest. I currently am without a starter. I
> figure when things settle down, perhaps I'll start another one. Do you
> have
> a starter, and just need to use it?
> Jon
>
> -----Original Message----- > From: Rob Hudson
> Sent: Saturday, May 30, 2020 5:01 AM
> To: blindcooks@xxxxxxxxxxxxx
> Subject: [blindcooks] Sourdough
>
> Last year there was a message on a sourdough bread and starter posted
> here.
> Anybody happen to save it? I migrated everything over to a new email
> provider (my own) and some of my message seem to have gotten eaten by
> gremlins.
> Thanks.
>
>
>
