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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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I'm new to this, so bear with me. Many of the starter suggestions list
very precise starter temperatures. Yet sourdough starters have apparently been around for centuries, and I can't believe that earlier cultures had the conditions to maintain precise temperature control. I for one can't easily manage this, and the best storage place I have is around 72 degrees. There must be types of yeast that can handle this? |
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"phk" > wrote in message
ups.com... > I'm new to this, so bear with me. Many of the starter suggestions list > very precise starter temperatures. Yet sourdough starters have > apparently been around for centuries, and I can't believe that earlier > cultures had the conditions to maintain precise temperature control. > Not probably precise temperature control but I know they learned ways to overcome their conditions for best storage. I know a lady that has had a sourdough starter in her family since her mother got it in 1929. She told me that since they didn't have a refrigerator (or even an icebox) they stored their starter in a bucket that was lowered by a rope to right above the water level in their cistern (water well), thereby keeping it cooler than if it had been kept out on the counter. > I for one can't easily manage this, and the best storage place I have > is around 72 degrees. There must be types of yeast that can handle > this? > Since this is the starter I use for my bread, I know that it "survived" those times and even my occassional neglect in the modern-day refrigerator... Denny -- I can be reached by sending to "my posting name" at that free, Microsoft, electronic mail service. .. |
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On 23 Jan 2006 13:37:03 -0800, "phk" >
wrote: >I'm new to this, so bear with me. Many of the starter suggestions list >very precise starter temperatures. Yet sourdough starters have >apparently been around for centuries, and I can't believe that earlier >cultures had the conditions to maintain precise temperature control. > >I for one can't easily manage this, and the best storage place I have >is around 72 degrees. There must be types of yeast that can handle >this? Howdy, I'd offer two comments... First, have you tasted the bread eaten centuries ago? <g> But more seriously: The issue is not holding the starter at any particular temperature (within its range of viability). The issue is knowing what temperature you have it at, so that when you make some bread you love, you can duplicate it. All the best, -- Kenneth If you email... Please remove the "SPAMLESS." |
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phk wrote:
> I'm new to this, so bear with me. Many of the starter suggestions list > very precise starter temperatures. Yet sourdough starters have > apparently been around for centuries, and I can't believe that earlier > cultures had the conditions to maintain precise temperature control. > > I for one can't easily manage this, and the best storage place I have > is around 72 degrees. There must be types of yeast that can handle > this? If you keep it somehow in a constant routine i. e. doing the same thing over and over, the population will change and adopt to the higher temperature. No problem. They are making sourdough in hotter climates and industrial sourdough grow machines work with higher temperature - with different creatures as normal traditional bakeries. Your intestines are how warm? You have LB's growing in there. So - your only problem is to figure out how much you have to feed it to keep it happy at a higher temperature, so you don't kill it over time. To keep things at a certain temperature came from maybe two reasons: To achieve repeatable results and more knowledge about sourdough innards to be more efficient. That's reflected in those data. That does not make it wrong just because the knowledge was not available earlier. It's not necessary to know a temperature scale for making sourdough bread. If you "get the temperature wrong", you still can make good bread. You can bet that folks doing sourdough earlier without digital thermometers gathered enough experience over time to do it right. Anyway.... Samartha |
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