It is a starter that I made using Teresa Greenway's method outlined in her class. It is about 6 months old, seems to rejuvinate itself even under extremely neglectful conditions. Gives a nice tang and quite effective as a substitute for commercial yeast. All of my work is a work of love, but not perfected yet. Still working on shaping techniques for my bread.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

Feeding twice weekly when I remember

Aufarbeitung

Following Teresa Greenway's recipe on Udemy Website, and additionally another starter using Richard Miscovich's method from Crafsty.com.

Over a period of about a week, I feed according to instructions in recipes, and have about 4 different starters. King Arthur, SF Sourdough, Rye, wholewheat. Dough Diddley is the one I maintain from the Greenway course. I grind my own flour with a very old stone wheel grinder.

Ergebnis

Pizza, Break, Pancakes

Pizza is the 2nd most used recipe for our sourdough starter. Can't be beat. Pancakes when grandsons requests

Dough Diddley Pizza, Break, Pancakes first slice

Dough Diddley Pizza, Break, Pancakes second slice

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Kommentare

Bill Muirhead

I don't bake but once every other week, but the taste of my bread is vastly improved when I bypass commerdcial yeast. I previously said I neglect my starter, but it always springs back once I nurture it.