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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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My first sourdough starter.
My baking book has some formulas for sourdough starters. The one that
appeared to provide the quickest results was a commercial yeast starter. After the prescribed18 hours at room temperature, the dough smelled like alcohol but had no sour taste. I left it covered and will look in on it again on Monday and perhaps throw an apple or potato in with it. Am I being misled that the starter should be useable after 18 hours? Thanks. Fred The Good Gourmet http://www.thegoodgourmet.com |
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