Oh yeah.... Could be habit forming.A bread thread ?? Come on B ! Lol. In all seriousness, great thread & it all looks awesome !
I gotta give ya a bad time man !
I love sour dough. ...The real flavorful hard crust stuff from the west coast. Sourdough in Texas is a bit disapointing. I have no idea how to make / or buy a starter. But want to give it a shot. Bet I can find something around here about it. b
This site will send you a starter from a very old original culture...just send a self addressed stamped envelope. Also a good informative site with recipes/pictures/tips etc
I actually normally do this, when I make rolls. I have enough dough to make two pans of rolls. One gets a second rise and in the oven for supper, they other amongst other things I will make that other pan of rolls. I wrap it with oiled plastic wrap and into the reefer overnight. It does develop a lot more flavor AND the rolls brown so much better.
I have heard that its all in the water, but a friend who spent a summer in Italy somewhere with a master baker laughs at me. He said its due to the different stains of wild yeast that are everywhere. You can grow/start your own sourdough anywhere but some wild yeasts are just not palettable. When you start a culture unless a seasoned veteran you'll actually be growing a hybrid thru no fault of your own involving you local wild yeasts also. You can also culture your own starter of that local wild yeast.
You jarred my memory. Yup he made sour dough biscuits a while back. . I'll touch base with our Canadian. Thanks Kev.
