"Kent" > wrote in message
...
>
> "linda" > wrote in message
> ...
>> What I would like to do is have a yeast plant started from the grain
>> fermenting naturally, so as to avoid the fast acting yeast which appears
>> to give me indigestion
>>
>> Then in theory when I want some bread I wouls just take some of the plant
>> and add that to basic ingredients, program the bread machine and have
>> bread. Is this possible?
>>
>> I've looked and just can't seem to find any recipes online for sour dough
>> using a bread machine. I guess because traditionally it takes days to
>> rises, hence my idea of using a plant. But I don't really know that
>> much about it - would a plant not work from natural yeasts? And what
>> would I feed it to keep it going if it did?
>>
>> I plan on using whole grain flour as much as possible but I'll mix it
>> with plain if I have to, as dh really doesn't like the heavier breads.
>>
>> And yes I tried just using baking powder to get it to rise - was more
>> like soggy cake.
>>
>> Any bread experts out there?
>>
>>
> To make a sourdough starter is a long many day ritual. You wouldn't want
> to do your final rise in a bread machine with it's very short rise time.
> You can, however, use the bread machine to make a preferment, like poolish
> or biga, and add that to the dough with enough yeast to rise in the time
> allowed by the machine.
> If you're going to go to this much effort, it's really better to use the
> machine only as a mixer and make the bread manually. Look at Peter
> Reinhart's "Breadmaker's Apprentice". It's a breadmaker's bible.
>
> Kent
>
Actually be honest we don't currently have an oven, so my breadmaker is my
only option. It's a long story and hopefully we'll have one again in a
couple of months.
(You'd be surprised how many things you can make in an electric frying pan
though!!)