King arthur flour - sourdough starter tips 1
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King arthur flour - sourdough starter tips 1
  Sourdough    Starters  
Last updated 6/12/2012 12:46:15 AM. Recipe ID 6437. Report a problem with this recipe.
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      Title: King arthur flour - sourdough starter tips 1
 Categories: Information, Breads
      Yield: 1 Servings
           -DEBBIE CARLSON   (PHHW01A)
  The following information comes from King Arthur Flour "A Short
  Course in Cooking With & Keeping the Elusive Wild Yeast".
  What is a Sourdough Starter? "A sourdough starter is a wild yeast
  living in a batter of flour and liquid. Yeasts are microscopic fungi
  related distantly to mushrooms. There are many varieties of these
  tiny organisms around us everywhere. Wild yeasts are rugged
  individualists which can withstand the most extreme of circumstances.
  Some will make delicious loaves of bread; others will create yogurt
  and cheese out of milk; still others will turn the juices of grains
  and fruit into beer and wine." "Active dry yeast, the kind we can buy
  in packets at our grocer's, is a domesticated descendant of these
  wild relatives, one which has been grown for flavor, speed of growth
  and predictability. But domestic yeasts are much more fragile and
  can't be grown at home without eventually reverting to their original
  wild state."
  "If you can imagine a world without any packets of active dry yeast,
  you can imagine how important your sourdough starter would be to you.
  Without it, you would be doomed to some pretty awful eating. It is no
  wonder that sourdough starters were treasured, fought over, and
  carried to all ends of the earth.  To the early prospectors, it was
  such a valued possession (almost more than the gold they were
  seeking), that they slept with it on frigid winter nights to keep it
  from freezing. (Ironically, freezing won't kill a sourdough starter
  although too much heat will.)"
  Fermentation (or the Microscopic Magic of Yeast): "As we mentioned
  above, yeast is a microscopic fungus.  As it feeds on the natural
  sugars in grain, it multiplies and gives off carbon dioxide (just as
  we do when we breathe). This invisible activity of yeast is called
  fermentation. When you make bread with wheat, by kneading the long
  elastic strands of wheat protein (called gluten) into an elastic
  mesh, you create traps for these carbon dioxide bubbles causing the
  dough to expand as if it contained a million tiny balloons."

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Recipe ID 6437 (Apr 03, 2005)

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