Comments on: Sourdough Starter

By: admin

admin — Sun, 30 Aug 2009 16:47:06 +0000

Sarah — You can use the same recipe without a bread machine. Just knead the dough for about 10 minutes, until it’s smooth. Shape it into a loaf, let it rise for another hour, and bake at 450 degrees for about 30 minutes. That should work!

By: Sarah

Sarah — Tue, 25 Aug 2009 16:11:31 +0000

Hey Katy, can you give us a non-bread machine recipe to use this starter with? Thanks!

By: Kat Sherman

Kat Sherman — Mon, 04 May 2009 00:56:30 +0000

Wow!!!! What a great idea!!!! Your bread looks wonderful!!!! Can you make sourdough starter with whole wheat flour?? Just wondering…we are on a kick for whole grain breads, but we love sourdough!!!!

By: Kenny East

Kenny East — Fri, 17 Oct 2008 01:20:24 +0000

I liked slap-sticks. I relate to everything you are saying. Well except, I am midway with my starter, which I hope to make into a nice loaf here shorty.
Thanks

By: Jeri Mitchell

Jeri Mitchell — Mon, 29 Sep 2008 12:51:22 +0000

I’ve tried this delightful starter and recipe and now have a huge problem. I let a few people try it and now I have 9 orders for the end of the week! That’s exciting because these people are willing to pay me to bake the bread. The problem is, will I have enough starter? Can I add enough more in the mother starter, or will I have to divide the mother starter and start feeding 2 separate ones? I’m just not sure where to go from here. Thanks for any help!

By: katy

katy — Sat, 06 Sep 2008 22:13:25 +0000

Marcia — Yes, you can definitely double the recipe (although add some extra flour, I think, based on the comments to this post!). You don’t need to double the starter recipe — just either pour out one cup, or pour out half a cup once a week for two weeks until you have a full cup.

By: Marcia

Marcia — Sat, 06 Sep 2008 14:09:54 +0000

Can this starter and bread recipe be doubled? I’ve always wanted to make starter. My bread machine is a 2 pounder, which is double the loaf that your recipe calls for. My swedish rye bread recipe has been flopping lately, so I thought maybe this one would work for me.

By: Tempyra » Blog Archive » Sunday Readings: The Bread Edition

Tempyra » Blog Archive » Sunday Readings: The Bread Edition — Sun, 10 Aug 2008 14:38:26 +0000

[...] How to make sourdough starter [...]

By: judi0044

judi0044 — Thu, 24 Jul 2008 20:35:51 +0000

Still trying recipes to use my starter and decided to try this one. My brand machine recipe book calls for 2 c. flour for the basic recipes. The 1 1/2 c. flour didn’t work for me in this recipe – way too wet. Don’t know if our extreme humidity had a bearing. I ended up adding up to 1/2 c. additional KA bread flour. (I stopped the machine after kneading, added several tablespoons and watched it closely while it re-mixed.) When it finished, the dough looked good – shiny and elastic – and when it finished rising it filled the pan nicely which doesn’t always happen.

By: Columbus Foodie » Blog Archive » April 2008 Roundup

Columbus Foodie » Blog Archive » April 2008 Roundup — Fri, 23 May 2008 17:16:16 +0000

[...] Sauteed Vegetables from Sticky, Gooey, Creamy, Chewy, Cheddar Corn Chowder from Sugar & Spice, Sourdough Starter from sugarlaws, Baby Beluga Soup from Suite Apple, Mexican Chopped Salad with Honey-Lime Dressing [...]