How Long Did That Culture Last???

A story from a customer. We think you will like this.

This is just a little story I thought you might find interesting. I found it absolutely amazing, but it might not be quite as surprising to you guys.

Back in the mid-90's, being fascinated with sourdough cultures, I acquired quite a few (actually a lot) of your various sourdough starters while living in upstate New York. In late 1998, I ac...cepted a new job in Atlanta, GA and was only able to bring with me a few jars of live sourdough starter, so I dried all the rest and put them in zip-lock bags. When I got to Atlanta, I put the dried starters in the spare refrigerator in my basement and there they have remained for the last 15 years. This weekend while perusing your latest book, I saw some comments about the Giza starter and how it was a real "sleeper" and decided to try some recipes with it. Unfortunately, I had never re-activated the Giza starter and it was still in a dried version in the frig. Not really expecting it to re-activate, I nevertheless soaked it in some water and then started feeding it on Saturday.

Can you believe that by Monday night, it was bubbling and expanding and smelling great! I knew the dried starters could last for a few years, but 15 years is truly amazing! I haven't baked with it yet, but I plan on feeding it all week and then attempting some bread this weekend. This all makes me wonder just how long the dried starters can really last???

Anyway, just thought you might want to know how durable your little guys are and wanted to thank you for years of baking fun and enjoyment that I have had with your starters.

Paul

Helpful Hints

In our office we have three different kinds of sourdough bakers. We have an expert baker, we have an average baker and we have a very, very new baker. So we share tips back and forth between us all the time. Now we want to share some with you and hopefully you will share some of yours with us.

Jar Size- We use a 1 quart (1 liter) wide mouthed canning jar. The lid is just loosely placed on.

...Proofing Box- If you are in hotter climates, we suggest that you put an ice pack in your proofing box to bring the temperature down. Also, if you place your thermometer through the box mid way you do not have to lift it (which will change the temp) to check it.

Washing the Culture- Many people wash their culture when they do not need to. If the culture needs washed, you will know it. The smell is very, very rank. There will be no question in your mind that something is wrong.

Rye Bread- If you use 25% rye flour and 75% white flour the bread will be quicker rise and leaven. If you use 50% rye flour and 50% white flour this is when you get the best taste. If you use 75% rye flour and 25% white flour you will get a very intense taste. Also, when you are using rye flour there is a really different smell. You will think that you might need to wash it but it is just the unusual smell of the rye and it activates faster.

Whole Wheat Flour- Whole wheat flour can be substituted for white flour in most recipes.

Activation- When you are activating your culture, sometimes you miss when it has risen in the jar. The culture will go up and down. So pay attention to the jar and look for marks of culture higher on the jar where it may have risen to.

Big No to Salt- Never add salt to your original starter.

Bread Machine vs. Oven- What we have found is that when you do the cultures in the bread machine the crust is a lot softer. The crust on the oven baked bread is thicker and harder.

Sweeteners- When a recipe lists sugar, most bakers use white sugar. But many other sweeteners can be substituted, including brown sugar, corn syrups, and honey.

Specialty Ingredients and Substitutions- One of the major advantages of doing your own baking is your ability to adjust the recipes to your own health standards. High-fiber grains, Steel-cut oats are a few examples. Oil may be substituted for butter. Many options are available to change the recipes to what needs you have. However, a slice of most home-baked sourdough breads contains no cholesterol and less than 150 calories.

Feeding or Storing- If you are planning on using your culture quite a bit during the week, keep it out and feed it. If you are going to not be using it for an extended period of time, put it in the fridge. When you are ready to use it, get it out and reactivate it.

Converting Yeasted Recipes to Sourdough Recipes- We have two different ones for you. See which one works the best for you.
Substitute a cup of starter for each package of yeast and then subtract about 1/2 cup of water and 3/4 cup of flour from the recipe to compensate for the water and flour in the starter. You'll probably want to play with the ratio between the water and flour and adjust the amount of culture to get the results you want but this is a good starting place.
If it calls for 2 tsp yeast, replace it with 1/2 to 1 cup active sourdough starter.

Hope these hints and ideas are helpful to you. Let us know your ideas and hints!

It has been raining for the last couple of nights here in Idaho. Makes you want to kick back and relax with some comfort food. So I think that Sourdough Onion Rings would be great at a time like this. This is a recipe we found by Nancy Silverton, La Brea Bakery, Los Angeles.

Sourdough Onion Rings

The proper oil temperature is essential for producing onion rings that are crispy outside and succulent inside. If the oil does not reach 370°F, the onions will absorb fat and turn out greasy. If the oil is too hot, the food will burn. In this recipe, the onion rings are dipped in a batter that includes sourdough starter, which imparts a pleasantly tangy flavor.

Ingredients:

2 cups sourdough starter
1/2 cup cold sparkling water
1/2 tsp. sea salt, plus more to taste
3 large onions, peeled and cut into 1/2 inch slices
1 cup all-purpose white bread flour
Peanut or canola oil for deep-frying

Directions:

Line a baking sheet with paper towels. Preheat an oven to 225°F

Fill a large bowl with ice cubes and place a medium bowl on top of the ice. In the medium bowl, combine the sourdough starter, sparkling water and the 1/2 tsp. salt and stir to mix. Separate the onions into rings, leaving the centers intact. Place the flour in a shallow bowl and toss the onions in the flour to coat.

In a deep fryer, pour in the oil and heat to 370°F on a deep-frying thermometer. Dip the flour-coated onion rings, one at a time, into the sourdough starter mixture, then drop them into the hot oil. Fry in a single layer, turning if necessary, until they are golden brown. Using a slotted spoon, transfer the onion rings to the baking sheet and season with salt. Place the baking sheet in the oven and fry the next batch. Be sure the oil returns to 370°F before adding the onions or they will be greasy.

Enjoy!

Sourdough Starters in the Fridge

Selling sourdough means that you get to hear some pretty amazing stories.  One of my favorite ones came earlier this summer.  A younger man called saying that he was on vacation and had his sourdough starter with him.  Instantly I saw in my mind a quart jar strapped in with a seat belt in the front seat of the car.  He stated that he loved the starter and was so worried about losing it that he is traveling with it.  We get this a lot...not the sourdough starters going on vacation but that people are worried about losing their starters if they go somewhere for any length of time.  Great news!  If you are not using your starter you can put it in the refrigerator and keep it there.  When you need it just get it out and fill the culture jar with warm water while stirring vigorously.  Leave slightly more than 1 cup in the jar and discard the excess.  This works wonderfully and gives you freedom with you sourdough starters.  But, if you do take your starter on vacation with you...we would love pictures!!!

With the colder weather in our near future here is a recipe that will help out with that.

Basic Sourdough Batter

 (Makes about 5 cups batter)
 2 cups cold liquid culture
 3 plus cups white flour
 1/2 cup cold water
 1 teaspoon salt
 2 tablespoons sugar
 2 tablespoons butter, melted
 1/2 cup milk

 Mix the liquid culture with 2 cups of the flour and the water. Proof 12 hours at room temperature (68° to 72°) or 6 hours in a proofing box at 85°.

 Add the salt, sugar, and butter to the milk and mix. Add to the dough and mix well. Add the remaining 1 cup flour and mix vigorously. The yield is approximately 3 1/2 cups of basic sourdough batter.

Corn Batter Bread

This is not your standard corn bread.  The sage, celery seeds, and cornmeal give the sourdough base an earthy quality.

Basic Sourdough Batter
1 teaspoon ground sage
2 teaspoons celery seeds
1/2 cup yellow cornmeal

Combine the sourdough batter, sage, celery seeds, and cornmeal in a large mixing bowl and mix well.

Spoon the batter into two 8 1/2 by 4 1/2 by 2 1/2 inch pans.  Cover lightly with plastic wrap and proof 3 hours at room temperature or 1 to 2 hours in a proofing box at 85°, or until the dough rises 1/2 inch above the pan tops.

Bake in a preheated oven at 350° for 45 minutes.  Remove from the pans and cool on a wire rack.
Send us your pictures and comments once you try this.

A very happy customer!!!

Here is a great comment from one of our customers that we wanted to share with you.

I have been making sourdough bread from scratch for more than 5 years.  I grind all of my own flour at home.

Your book on Classic Sourdoughs is an astonishing achievement, since it gives thoughtfulness and science to this ancient art.  Your book will become the Bible of breadmaking as our society makes its way back to its true breadmaking roots.  Thanks for writing your book!

Furthermore, your starters are absolutely amazing!!  My breadmaking went to a whole new level from using just one of your starters (Austrian).  I had been using my own starters for many years, but after I used just one of yours, I threw my old ones out--they are not even close to the ones that you have made available--

So from one very satisfied customer, thank you very much!!

Doug

Cranberry-Huckleberry Batter Bread

Huckleberries are out. So what do we do with them? Make sourdough bread! Check out this recipe!

Basic Sourdough Batter
(Makes about 5 cups batter)

2 cups cold liquid culture
3 plus cups white flour
1/2 cup cold water
1 teaspoon salt
2 tablespoons sugar
... 2 tablespoons butter, melted
1/2 cup milk

Mix the liquid culture with 2 cups of the flour and the water. Proof 12 hours at room temperature (68° to 72°) or 6 hours in a proofing box at 85°.

Add the salt, sugar, and butter to the milk and mix. Add to the dough and mix well. Add the remaining 1 cup flour and mix vigorously. The yield is approximately 3 1/2 cups of basic sourdough batter.

Cranberry-Huckleberry Batter Bread
(Makes 2 Loaves)

Basic Sourdough Batter (from recipe above)
1/2 cup sweetened dried cranberries
1/2 cup frozen or fresh huckleberries
flour

Combine sourdough batter, cranberries, and huckleberries in a large mixing bowl and mix well. Add more flour as needed for proper thickness of consistency.

Spoon the batter into two 8 1/2 by 4 1/2 by 2 1/2-inch pans. Cover lightly with plastic wrap and proof 3 hours at room temperature or 1 to 2 hours in a proofing box at 85°, or until the dough rises 1/2 inch above the pan tops.

Bake in a preheated oven at 350° for 45 minutes. Remove from the pans and cool on wire racks.

Hope you enjoy this recipe!