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I’m doing a sourdough starter today, from Mary Jane (Butters)’s book. It’s very simple — 2 cups of organic whole wheat bread flour + 1 1/2 cups purified water. Stir in clean bowl and cover, leave on kitchen counter. Every day I’ll be adding 1/4 cup water and 1/3 cup whole wheat flour, for 6 days. The seventh day it should be ready. I’ll be posting daily pics:) — hopefully this experiment will work! First time I started one I killed it the third day. The next time was successful, and I made a wonderful round loaf, but I ended up throwing out the leftover starter because I forgot to feed it and it died on me. This time I promise to be more diligent, and hope the blog will remind me when I get lazy:)
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I’ll wait for this! Lynn over at To Short Term Memories also has an on-going sourdough project.
We have a grist mill and make whole wheat bread my problem is why baking the bread it falls what am I doing wrong? can any one help me. I don’t use a bread machine I use a kitchen aid mixer with dough kneader.
hi alice, there are many things that can cause bread dough to “fall”. It could be you have too much liquid, or not enough gluten, or not enough salt, etc. perhaps you could share what recipe you’re trying out and i can test it myself?
alas, karen! i forgot to feed it again yesterday as we were out the whole day. this morning it’s smelling funny. i’ll try to start a new batch today or tomorrow. (sigh) — actually i’m thinking of trying my rice starter recipes again. i was working on it a while back (for puto and bibingka among other things) but wasn’t taking notes at the time. want to experiment with me?