The Sourdough Mother
I’ve decided to give the sourdough another go after more research. My first attempt worked out all right but I used store bought bread yeast and put the jar of starter right into the frig afterward. I then did my research. I guess I got the cart before the horse this time. Since my mother’s mother didn’t bake and my father’s mother was a busy working mom I didn’t have a teacher in the fine arts of old fashion kitchen basics. Some of you may already know that the trick to keeping a starter alive is definitely not putting it in the frig. Also, with over 200 types of yeast spores known, starting with a bread yeast from only one type, I learned, limits the health benefits and diversity of the taste. Where my previous post about sourdough starter using potato water, bread yeast and rice flour still works I am intrigued by the inherent benefits of going the “old fashion way” using just water and flour. Besides if you are going to commit to having your very own sourdough starter, how much easier can it get? Suffice it to say, I am starting over!
You can read a wonderful article on the benefits of sourdough, how to start it and some delicious looking recipes in the magazine Mary Jane’s Farm -The American Organic Original, subscribe at www.maryjanesfarm.com. The article is not gluten free but you can keep checking back with me as I intend to try her recipes with my NEW gluten free sourdough mother!
Here is what I’ve learned:
Sourdough starter in your own kitchen is extremely beneficial , it will collect yeast spores from your immediate environment making it easily digestible and familiar to your body.
Mary Jane’s Method is so simple- 1 min a day, 5 min on Saturday.
Ingredients: a good organic flour (I milled Lundberg brown rice from Costco) and PURIFIED water or well water (I’m blessed with the latter so my starter is made with water from the Idaho Mountains).
Recipe: If I can do it you can do it!
- 2 Cups organic flour (sounds snooty I know but non-organic flour will not come alive like we need).
- 1 1/2 cup purified water (again, snooty but chlorinated water kills the yeast)
Sunday-Mix Water and flour together in a ceramic bowl with a wooden spoon, and cover with a wet cotton dish towel.
Monday-Friday- Each day after Stir in 1/3 cup flour and 1/4 cup water.
Saturday (the 7th day) – The “Sourdough Mother” is ready. Mary Jane’s article describes a “mother” that should have bubbles and smell pleasantly sour — like stout beer. Scoop out 2 cups into a mixing bowl to start a bread and let “her” rest. Do not add anything to your “mother” today.
Sunday start the routine over again, all the while keeping your “sourdough mother” out on the kitchen counter with a cotton dish towel covering her and after the first week place a plate slightly ajar over the towel.
Now, get your Sourdough Mother started, do a little research on the benefits of home made sourdough and next weekend check back and we will get baking!
Entry filed under: Hey What's Goin on Here?, Sourdough Starter, What else is there to eat?. Tags: baking, bread, celiac, easy gluten free, food, gluten free sourdough, gluten-free, gluten-free-bread, sourdough, wheat-free.