Seed Culture Phase 4 Day 6 Or Later Recipes

This starter comes together in two stages: first, you'll create the seed culture, then you'll convert it to a mother starter. In the first stage, you aren't making the starter that actually goes into your dough; you're making a starter (the seed) that makes another starter (the mother), from which you'll make your final dough. There are many ways to make a seed culture. The simplest is with just flour and water. This does work, but not always on a predictable schedule. I've seen methods on the Internet calling for onion skins, wine grapes, plums, potatoes, milk, buttermilk, and yogurt. These can all serve as fuel for the microorganisms, and all of them also work for making a seed culture. But ultimately, a starter (and bread itself) is really about fermented flour. So in this book the goal is to create the conditions in which the appropriate organisms can grow and thrive so that they can create great-tasting bread. The following method produces a versatile starter that can be used to make 100 percent sourdough breads as well as mixed-method breads (breads leavened with a combination of wild yeast starter and commercial yeast). However, if you already have a starter or used a different method to make a starter, feel free to use it. The starter can be made from whole wheat flour, unbleached white bread flour, or whole rye flour. (Rye bread fanatics tend to keep a ryeonly starter, but in my opinion a wheat starter works just as well in rye breads.) If you already have a finished starter, whether whole grain or white, it can be used as the mother starter for any of the formulas in this book, as directed in the various recipes. You may wonder about the inclusion of pineapple juice in the early stages of making the seed starter. Pineapple juice neutralizes a dastardly bacteria that can sabotage your starter (this bacteria, leuconostoc, has been showing up more often in flour and I have written about it extensively on my blog; see Resources, page 205). If you're the mad scientist type, as so many bread baking enthusiasts are, feel free to experiment with other acids, such as ascorbic acid or citric acid, as in orange juice or lemon juice. One final word of advice: If your seed culture doesn't respond in exactly the way described, on the exact schedule predicted, just give it more time. In most instances, the good microbial guys eventually prevail, allowing the seed to thrive and fulfill its mission.

Number Of Ingredients 3

• Ingredients

This is an adaptation of the instructions for making a starter outlined by Peter Reinhart in his "Artisan Breads Every Day." It takes a little more or less than a week of mixing flour with liquid - Mr. Reinhart starts with unsweetened pineapple juice (though you could also use orange juice or apple cider), then switches to water - to achieve a vigorous, living starter. Once it is bubbling and fragrant, with a light yeasty-boozy scent, you can use it and feed it daily with a cup of flour and a half-cup of water. Or put the starter in the refrigerator and feed it weekly, always discarding (or using!) a cup of the original when you do. (All measurements are by weight.)

Provided by Oliver Strand

Categories     dinner, lunch, project

Time P8D

Yield 2 pizza recipes and leftover starter

Number Of Ingredients 3

• Ingredients

Nutrition Facts : @context http, Calories 424, UnsaturatedFat 1 gram, Carbohydrate 89 grams, Fat 1 gram, Fiber 3 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 2 grams

This starter comes together in two stages: first, you'll create the seed culture, then you'll convert it to a mother starter. In the first stage, you aren't making the starter that actually goes into your dough; you're making a starter (the seed) that makes another starter (the mother), from which you'll make your final dough. There are many ways to make a seed culture. The simplest is with just flour and water. This does work, but not always on a predictable schedule. I've seen methods on the Internet calling for onion skins, wine grapes, plums, potatoes, milk, buttermilk, and yogurt. These can all serve as fuel for the microorganisms, and all of them also work for making a seed culture. But ultimately, a starter (and bread itself) is really about fermented flour. So in this book the goal is to create the conditions in which the appropriate organisms can grow and thrive so that they can create great-tasting bread. The following method produces a versatile starter that can be used to make 100 percent sourdough breads as well as mixed-method breads (breads leavened with a combination of wild yeast starter and commercial yeast). However, if you already have a starter or used a different method to make a starter, feel free to use it. The starter can be made from whole wheat flour, unbleached white bread flour, or whole rye flour. (Rye bread fanatics tend to keep a ryeonly starter, but in my opinion a wheat starter works just as well in rye breads.) If you already have a finished starter, whether whole grain or white, it can be used as the mother starter for any of the formulas in this book, as directed in the various recipes. You may wonder about the inclusion of pineapple juice in the early stages of making the seed starter. Pineapple juice neutralizes a dastardly bacteria that can sabotage your starter (this bacteria, leuconostoc, has been showing up more often in flour and I have written about it extensively on my blog; see Resources, page 205). If you're the mad scientist type, as so many bread baking enthusiasts are, feel free to experiment with other acids, such as ascorbic acid or citric acid, as in orange juice or lemon juice. One final word of advice: If your seed culture doesn't respond in exactly the way described, on the exact schedule predicted, just give it more time. In most instances, the good microbial guys eventually prevail, allowing the seed to thrive and fulfill its mission.

Number Of Ingredients 3

• Ingredients

This starter comes together in two stages: first, you'll create the seed culture, then you'll convert it to a mother starter. In the first stage, you aren't making the starter that actually goes into your dough; you're making a starter (the seed) that makes another starter (the mother), from which you'll make your final dough. There are many ways to make a seed culture. The simplest is with just flour and water. This does work, but not always on a predictable schedule. I've seen methods on the Internet calling for onion skins, wine grapes, plums, potatoes, milk, buttermilk, and yogurt. These can all serve as fuel for the microorganisms, and all of them also work for making a seed culture. But ultimately, a starter (and bread itself) is really about fermented flour. So in this book the goal is to create the conditions in which the appropriate organisms can grow and thrive so that they can create great-tasting bread. The following method produces a versatile starter that can be used to make 100 percent sourdough breads as well as mixed-method breads (breads leavened with a combination of wild yeast starter and commercial yeast). However, if you already have a starter or used a different method to make a starter, feel free to use it. The starter can be made from whole wheat flour, unbleached white bread flour, or whole rye flour. (Rye bread fanatics tend to keep a ryeonly starter, but in my opinion a wheat starter works just as well in rye breads.) If you already have a finished starter, whether whole grain or white, it can be used as the mother starter for any of the formulas in this book, as directed in the various recipes. You may wonder about the inclusion of pineapple juice in the early stages of making the seed starter. Pineapple juice neutralizes a dastardly bacteria that can sabotage your starter (this bacteria, leuconostoc, has been showing up more often in flour and I have written about it extensively on my blog; see Resources, page 205). If you're the mad scientist type, as so many bread baking enthusiasts are, feel free to experiment with other acids, such as ascorbic acid or citric acid, as in orange juice or lemon juice. One final word of advice: If your seed culture doesn't respond in exactly the way described, on the exact schedule predicted, just give it more time. In most instances, the good microbial guys eventually prevail, allowing the seed to thrive and fulfill its mission.

Number Of Ingredients 2

• Ingredients

This starter comes together in two stages: first, you'll create the seed culture, then you'll convert it to a mother starter. In the first stage, you aren't making the starter that actually goes into your dough; you're making a starter (the seed) that makes another starter (the mother), from which you'll make your final dough. There are many ways to make a seed culture. The simplest is with just flour and water. This does work, but not always on a predictable schedule. I've seen methods on the Internet calling for onion skins, wine grapes, plums, potatoes, milk, buttermilk, and yogurt. These can all serve as fuel for the microorganisms, and all of them also work for making a seed culture. But ultimately, a starter (and bread itself) is really about fermented flour. So in this book the goal is to create the conditions in which the appropriate organisms can grow and thrive so that they can create great-tasting bread. The following method produces a versatile starter that can be used to make 100 percent sourdough breads as well as mixed-method breads (breads leavened with a combination of wild yeast starter and commercial yeast). However, if you already have a starter or used a different method to make a starter, feel free to use it. The starter can be made from whole wheat flour, unbleached white bread flour, or whole rye flour. (Rye bread fanatics tend to keep a ryeonly starter, but in my opinion a wheat starter works just as well in rye breads.) If you already have a finished starter, whether whole grain or white, it can be used as the mother starter for any of the formulas in this book, as directed in the various recipes. You may wonder about the inclusion of pineapple juice in the early stages of making the seed starter. Pineapple juice neutralizes a dastardly bacteria that can sabotage your starter (this bacteria, leuconostoc, has been showing up more often in flour and I have written about it extensively on my blog; see Resources, page 205). If you're the mad scientist type, as so many bread baking enthusiasts are, feel free to experiment with other acids, such as ascorbic acid or citric acid, as in orange juice or lemon juice. One final word of advice: If your seed culture doesn't respond in exactly the way described, on the exact schedule predicted, just give it more time. In most instances, the good microbial guys eventually prevail, allowing the seed to thrive and fulfill its mission.

Number Of Ingredients 3

• Ingredients