Wish me luck!! A sourdough experiment

[keljonma]

Good luck! Let us know how the sourdough turns out.

One of dh's co-workers gave us 3 pkgs of Amish Friendship Bread starter. Since everyone I know already has tons of starter, I kept all 3 pkgs. Today I am making the breads, and will giving out the baked breads instead of the starter.

Thanks!

Where would one (like me) get the friendship bread starter. I remember years ago(like 25) my mom had some going but let it die out. I keep putting the bug in her head to look around for stuff like this for me, but haven't come across anything. Maybe I should google it to see if I can start it myself.

Here is a link with all the information you need for the AFB:
the starter recipe, instructions for care, instructions for baking, and recipes for variations.

http://www.momswhothink.com/bread-recipes/amish-friendship-bread.html

 

[keljonma]

Sorry your sourdough didn't work out as planned. I haven't made sourdough in years. This site looks like it has lots of good information on it that might help you.

http://www.io.com/~sjohn/sour.htm

 

[miss_thenorth]

http://www.backyardchickens.com/forum/viewtopic.php?id=143989

Here's the link to the recipe.

I will try it again one of these days, but I'm gonna take a break to get over the frustration.

 

[enjoy the ride]

Wow- what a recipe- really interesting.
I always figured my mom, being a many generation San Franciscan, knew her sourdough but she was a piker compared to those people. The yeast must have be a cheaper- but her bread was as good as any I ever had.

A break does seem like a good idea- very frustrating....

 

[gettinaclue]

Sorry about you bread!

Don't worry, you'll get it next time

 

[gettinaclue]

Sorry about you bread!

Don't worry, you'll get it next time

 

[freemotion]

Too bad. The recipe I had success with used rye flour, no grapes, and captured wild yeast out of the air over a two week period. Then when I made the dough, I had to let it rise for 24 hours before baking! It was a dense and sour bread, but delicious and now I know I can make bread without yeast if I ever really have to.

There is the possibility that your grapes had the wrong type of yeast, not a strong enough strain. There are many types of yeast spores out there, and with sourdough, it can be hit or miss.

You did have some action going there, so maybe you also needed the much, much longer rising time, too.

 

[teresainNC]

I feel your pain! For years I tried various starters and never had good luck with any of them. My mom made the bread with the sugar/potato flakes starter and that worked well for me too. The only thing was, it took a really long time to rise, it was quite sweet and I didn't have the time to fool with bread that took so long.

Then when I got on the internet I found Carl's Friends, a group preserving a starter from 1847 that Carl Griffith received from members of his family who traveled the Oregon Trail. You can get a dried start of this culture just by sending a self-addressed stamped envelope to the address on their web site. My starter from this group is over 4 years old now and still going strong. I heartily recommend trying this starter.

Here is a link: http://home.att.net/~carlsfriends/

 

[freemotion]

I was reading in The Omnivor's Dilemma last night that different areas have different yeasts in the air and soil. The Bay area in CA has famous sourdough yeast that is readily captured by setting your slurry out on a windowsill for a little while before covering it.

That kinda explains to me (maybe) why mine got soooo sour, along with not using it quickly enough since we don't eat much bread. A loaf can last the two of us a week or two, easily.

If I ever get out to the Bay area, I might have to bring some flour with me! Wonder what TSA would think if they searched my checked bag? Well, they already scratch their heads over my bags, anyways, I'm sure!

The online resource sounds great, thanks!!!

 

[Quail_Antwerp]

I've never tried sourdough, but I might have to now.

miss_thenorth, I hope your next batch goes better.