Hello,
Short intro ... I am a German living in Florida and since about a year or so
I am baking our bread (the "artisan" 70% rye 30% wheat flour, sometimes its
a 50/50 depending on availability of the rye flour) at home. I am doing
pretty good with it, everybody loves the bread and I am using as a starter
the SD that I started myself last year with the organic rye flour.
Now the rye sour is easy, but I would like to bake some of the "white"
French and Italian sourdough breads, but my European recipes require for the
"wheat sour" ingredients that I just can't get here, or a too expensive to
ship over here.
Does someone have a url where I could buy some starter for those breads?

Thanks!
Barbara

Barbara wrote:
>
> Does someone have a url where I could buy some starter for those breads?
>


You can get information on how to get a starter for the cost of a stamp
He http://home.att.net/~carlsfriends/


While you are waiting for that, you can easily change a part of your rye
sour over to white flour starter. Take a small amount, say 1/8 teaspoon
of your rye sour and stir it into one tablespoon of water. Then add
one tablespoon of white flour. Adjust, if necessary, with additional
water or flour to get a thin batter.

When the batter bubbles up, add 1/4 cup water and 1/4 cup flour. when
that mixture bubbles up, add 1/2 cup water and 1/2 cup flour. When that
bubbles up, you will have one cup of active starter for your recipe and
a little left to save for your starter jar. You will probably want to
keep your ongoing starter a little thicker, say three parts water to 4
parts flour or equal parts by weight - maybe even thicker if that feels
right to you.

Regards,

Charles

On Wed, 2 May 2007 09:25:18 -0400, "Barbara"
> wrote:

>Hello,
>Short intro ... I am a German living in Florida and since about a year or so
>I am baking our bread (the "artisan" 70% rye 30% wheat flour, sometimes its
>a 50/50 depending on availability of the rye flour) at home. I am doing
>pretty good with it, everybody loves the bread and I am using as a starter
>the SD that I started myself last year with the organic rye flour.
>Now the rye sour is easy, but I would like to bake some of the "white"
>French and Italian sourdough breads, but my European recipes require for the
>"wheat sour" ingredients that I just can't get here, or a too expensive to
>ship over here.
>Does someone have a url where I could buy some starter for those breads?
>
>Thanks!
>Barbara
>

Hi Barbara,

I keep two and would be happy to share...

One is ACME (from San Francisco) and the other is Poilne
(from Paris.)

If you write to me off group, I will be happy to send you
either, or both...

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

"Charles Perry" wrote
> Barbara wrote:
>>
>> Does someone have a url where I could buy some starter for those breads?

> You can get information on how to get a starter for the cost of a stamp
> He http://home.att.net/~carlsfriends/
>
>
> While you are waiting for that, you can easily change a part of your rye
> sour over to white flour starter.

>>>>>>>>>>>>>snipped nice starter advise ............

Hi Charles,

Well I'll be ..... the European books on bread baking make a huge affair out
of the "white" starter! Your recipe is more or less how I started last year
with my rye sourdough :-)

Thank you very much, I am going to start with it tonight! I much prefer to
make my own, and that will give me a chance!

Greetings from sunny Florida
Barbara

Barbara wrote:
> ... Does someone have a url where I could buy some starter for
> those breads?

I live 6 blocks from the geographic center of San Francisco. I
regularly send out doughballs of SF starter to those requesting them.

Write to me offgroup (substitute .com for .invalid and I'll send you the
information needed.

But I'm curious, if you already have a starter, why not just begin
feeding it white flour for the breads you wish to make? And use the
flour you wish? To me, that would be the easiest and simplest way.

B/

Barbara wrote:
> Hello,
> Short intro ... I am a German living in Florida and since about a year or so
> I am baking our bread (the "artisan" 70% rye 30% wheat flour, sometimes its
> a 50/50 depending on availability of the rye flour) at home. I am doing
> pretty good with it, everybody loves the bread and I am using as a starter
> the SD that I started myself last year with the organic rye flour.
> Now the rye sour is easy, but I would like to bake some of the "white"
> French and Italian sourdough breads, but my European recipes require for the
> "wheat sour" ingredients that I just can't get here, or a too expensive to
> ship over here.
> Does someone have a url where I could buy some starter for those breads?
>
> Thanks!
> Barbara
>
>
> _______________________________________________
> Rec.food.sourdough mailing list
>
> http://www.mountainbitwarrior.com/ma...food.sourdough
>

Hello Barbara,

It's possible to use your rye starter, grow it on white flour and make
the white breads you want:

http://samartha.net/SD/procedures/SF01/MakeSF01-0.html

The bacteria in the starter are the same. Appearance of rye starters
and white flour starters differs very much.

It may take a couple of refreshments until the white becomes stabile
and you get all the rye out.

Although, there are different starters which have some unique
properties, the major factors contributing to your bread is how you
grow your starter and how you make your bread (dough development,
flours used etc.). The uniqueness of a particular starter, once it is
performing is not so much a factor (IMO) since one has to adjust the
procedures of growing and making dough in the US to what is available
in materials and equipment in your kitchen.

There is no such system as in Germany, where one buys a flour by the
number (ash content) and one has a choice of 3 different rye flours
off the supermarket shelfs.

The products in US you can get your hands on vary widely and they are
more obsessed with the gluten content (protein) in the flours.


Anyway - if you are doing rye, you are on the top of the line anyway;-)


Samartha