Breads?

[Birdman]

I make several loaves of sourdough bread each week(love it toasted). Does anyone know just how far back sourdough can be dated(my starter is well over 50 years old). I know hard tack is authentic along with corn breads n pone,are there any other kinds of breads authentic to the time period of the 1700s to about 1840? What did they use for levening if it was used? I'm also thinking of building a bee hive oven this summer to keep the house a bit cooler during hot weather. Theres nothing like the smell of fresh baked bread in the house right out of the oven YUM YUM. thanks YMHS Birdman

 

Breads made with naturally occurring yeast cultures were first baked in Egyptian ovens over 5,000 years ago.

Beer brewing and baking bread were complementary events.

You should google "history of bread".

 

[boar]

Birdman You got me beat,mine is24yrs old.Got started after reading about Liver Eating Johnson being best biscuit maker in mts.Mostly make biscuits,pancakes,fry[url] bread.Made[/url] a sourdough corn bread[url] today.Made[/url] biscuits yesterday. It goes way back in history,5000 or more. Dilly

 

[Homesteader]

I've been hunting for a good sourdough starter for years - just can't get it sour enough. Feel like parting with some for another traveler? Failing that, can you point me in the direction? (I know how to do the whole "make yer own" thing, but it just doesn't seem sour enough to me.)

Waiting with baited breathe;
Bill
(Homesteader)

 

[Birdman]

Homesteader, it's my understanding that each starter has its own flavor. That, and whatever one ya have will only "work"(bubble n be active)until the alcohol level(a byproductof the working)gets high enough it actually kills off the live yeasts and the starter goes dorment.The "working" is what gives the starter the flavor . Maybe your looking for a more sour flavor then can be made, just a thought. Where ya located? YMHS Birdman

 

[Homesteader]

You may be right, Birdman; and maybe the region has something to do with it. I used to live up north and I seemed to get pretty decent starters the old fashioned way. Not quite as sour as I really like, but pretty good. Then I moved to South Carolina, right on the coast, and I just don't seem to be able to get a starter going that's worth the time. Maybe it's significant that none of the other cooks I know mess with sourdough around here either.

Ah well, I can at least go to the Publix and buy a decent loaf sent in from somewhere. Tastes sorta like a sourdough stick, but it's better than nothing. :winking:

 

[Birdman]

Homesteader. heres a couple things I do that might make a difference for ya, LOL nothing ventured nothing gained I always say. OK when my starter gets a bit stale n not working real well I'll boil up some potatos for mash potatos, save the water n then let the water cool, then pour off about half of the fluid in my starter n replace it with the potato water, add about 1/2 cup of sugar n then watch it kick off. It should start bubbleing away in a couple hours, if not, add a bit of bakers yeast and it should then start working. Also after I make up my dough I'll rip off a chunk of the raw dough about the size of a walnut n toss it into the starter container,next day I'll give it a good stir trying to get the dough ball to disolve and incorporate with the rest of the starter. In summer I'll keep the starter in the fridge during the week but take it out n let it warm and feed it on say thursday so I can use it Saturday.The cold of the fridge slows down the action of the starter n lets it last longer in hot weather but has to be warmed to room temp n fed to work. I was also told to use instant potato flakes to feed the starter on occasion, my guess is the starchs are what the yeasts like to feed on. I don't have a problem sending ya some of mine, I just don't know how to get it to ya, with it working if I seal it so it won't leak its gonna build up pressure in what ever I use to hold it. I've seen some starters that are pretty thick n almost dough like but mine is much looser like a loose pancake mix consistency. Adding the potato water seems to sour the taste some, maybe if ya give it a try it will be what yer looking for. hope this helps some YMHS Birdman

 

[Piper]

I'll toss another idea in here. I haven't done much baking over the last couple of years. Matter of fact, my starter died of neglect a few years back. But, I'm thinking about making a new batch of starter, and getting back into it again. I'm doing some homebrewing now, and just started an Brown English Bitter Ale. When it's ready to bottle, I'm going to use the lees from the fermenter to start my new batch of sourdough starter. Should make for an interesting taste.

 

[shmrck1]

I'm a cook and by some a very good one!!!! I don't or won't do much baking so will one of you
tell me WIH are you talking about when you say starter????
Thank You
snake-eyes :hmm:

 

[Trina]

Sure Snake eyes, a starter is usually made of flour, water/potato water, yeast or wild yeast.. the prior ingedients are mixed together and let set out until it sours a bit... this is what you use to make your bread/pancakes/biscuits rise...it gives the product you are making a sour taste that is rather pleasant..

you can keep this "starter" going by adding more flour and water as you use it...when you want to make something from your starer you simply mix a cup or so of the starter into the recipe and let it go...it takes longer for bread to rise using sourdough starter. hope this answers your question

 

[Birdman]

Snake a starter was used when yeast wasn't available. Breads today are usually made by introduceing yeast in the mix. the yeast gives off gas which makes the dough rise. Sourdough starter captures wild yeast n bacteria from the air and was used as the levening for the dough. By feeding the starter you could keep it active for years at a time. Like Cookie said it has a slightly sour taste to it that comes out in the bread. I like mine toasted YUM. hope this helps some YMHS Birdman

 

[toyforever]

Need a good starter recipe, I lost mine a few years back and have not been able to find one since. The person I got my starter from has since gone and noone I know in my area likes the really good breads.


thanks and keep your powder and flour dry.