Sourdough Asiago Bagels

[oldsmokerdude]

Im not going to wait until San Francisco.... Im going to start a new sour dough starter tonight! Thanks for the inspiration! Its been 4 or 5 years since I last had a SD starter.

That's great!!! Can't wait to see some of your baked goods.

A little known fact of sour dough is that ALL sour dough starters are local. So while you could begin with a starter from SF (or any other of the many heirloom starters out there) after a while, your local flora will overtake that from your SF starter resulting in a starter exactly the same as if you started it yourself where you live (that's a lot of starts in the same sentence, sorry about that.)

 

[Xendau]

That's great!!! Can't wait to see some of your baked goods.

A little known fact of sour dough is that ALL sour dough starters are local. So while you could begin with a starter from SF (or any other of the many heirloom starters out there) after a while, your local flora will overtake that from your SF starter resulting in a starter exactly the same as if you started it yourself where you live (that's a lot of starts in the same sentence, sorry about that.)

That is exactly why I decided to start yesterday.... lol Sad thing is... I didnt start the starter yesterday. Lazy bones. Figure if I start today, the starter should be ready by next Saturday.

 

[link]

So how does one go about making a sourdough starter?
Link

 

[oldsmokerdude]

So how does one go about making a sourdough starter?

There are tons of "recipes" for creating a starter on the web. King Arthur's recipe seems to work pretty well for most people. If that doesn't work for you, let me know and I'll provide my method which is a bit more complicated.

 

[Xendau]

So how does one go about making a sourdough starter?
Link

Funny you should ask... I got mine started last night. Its super simple. I will start a thread on it. I took pictures. Ill link the thread after it is started.

 

[Xendau]

There are tons of "recipes" for creating a starter on the web. King Arthur's recipe seems to work pretty well for most people. If that doesn't work for you, let me know and I'll provide my method which is a bit more complicated.

And I totally agree with oldsmoker... you can find tons of them online. Or you can follow my steps. There are some call for a 50/50 water/flour mix which makes baker's math somewhat easier to do. I use a 60/40 water/flour mix.

Main thing is to remember unbleached and unbromated. I like to use Bob's Red Mill Organic Rye Flour.

 

[link]

Funny you should ask... I got mine started last night. Its super simple. I will start a thread on it. I took pictures. Ill link the thread after it is started.

Thanks, I will look for it later.