GW's Sourdough Starter From Flakes

[Engrossed]

I've never been a bread maker, and have never used sourdough starter, but was excited to try Galley Wench's 1973 San Francisco sourdough starter flakes! How did the story go? I think she found the dried starter in a book in her attic? Sooo Cool! This was fun because it was like doing a science experiment, and you're bringing something back from the dead. Awesome! I LOVE it extra sour, so used the optional rye flour. I also didn't have bread flour on hand, but read that you can add a tablespoon of gluten for every cup of all-purpose flour for a substitute, so that is what I used. Everything seemed to go as planned, but when I tried to increase my starter a few days later with half whole-wheat flour it seemed to die...I'm not sure if it got too warm or I left it out too long or what. I did dry some right after I finished the first batch, but I'm pretty sure I spread it too thick. I hope it will still work to start again. Overall this is an excellent set of instructions for what to do with dried sourdough flakes, and if a novice like me could do it, anyone can! Thanks for the experience GW!

GW, let me know which photos, if any you would like me to post to the recipe. Now I don't know if I mixed any of the last ones up with the English muffins recipe. I got busy for a couple of weeks after making it.

http://www.recipezazz.com/recipe/sourdo ... ment-22138

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also posted in the photo tutorial forum: http://www.recipezazz.com/viewforums/vi ... 132&t=2416

[Galley_Wench]

WOW . . . great photos! Pick a photo or two? Don't think so, I love them all. Post them all or pick your favorite! Glad you enjoyed them. The starter only gets better with use, so experiment with different flour. Recently found some Sprouted Wheat Flour at Whole Foods, can't wait to try it. Suppose to be much better for us!

[QueenBea]

I've never heard of these flakes?? Interesting..

[Galley_Wench]

I've never heard of these flakes?? Interesting..

It really is amazing . . . this is how it's made:

The sourdough flakes are made by spreading a couple tablespoons of the refreshed sourdough starter on plastic wrap or wax paper and allowing it to dry, then you crunch the flakes up and store for future use.

[Engrossed]

I'm glad you like them Diana...I'll try to post them tomorrow.

[Engrossed]

Yeah Bea...I think it is dried yeast culture...and there are different ones with slightly different taste results from all over the world. Right Diana?

I just don't understand what it is eating if you don't feed it sugar? The flour?

I think of it like cheese...where different places produce special cheeses because of the bacteria in the air.

It's kinda like sea monkeys too, in that you bring it to life from a dried state.

[Engrossed]

I do love baking with whole grains, and if I get into bread making I'm sure I'll have better tasting stuff LOL. I love the whole-grain sourdough bread they sell at the store.

[Galley_Wench]

Your correct it's the flour . . . when the starter gets the liquid on top, "hoch" (which really is alcohol) its starving . . . it's used up the properties in the flour and needs to be fed desperately. I try to feed mine once a week to 10 days. Every 4th time I add a tablespoon or so of rye flour to the bread flour at a feeding. That makes it really sour and active! The sugar type starter I believe is called Friendship Starter. I used it many many years ago!

[Derf]

Interesting never had heard of sour dough flakes 'til now , years ago i had a "friendship starter" going for a couple of years, wonderful to use when the family was around, hardly ever make bread anymore and if i do i use the bread machine, got lazy as i got older

[Galley_Wench]

Flakes are a great way to store them . . . just try the active starter right after it's been fed . . . just need a couple tablespoons. A friend found a packet in a 1973 sourdough cookbook she had in the attic. Gave them to me and that's my favorite starter! When we were on the boat I used the bread machine to make my sourdough . . . just can't let it knead as long because it gets 'slack'. Baked it in a covered pot (dutch oven) on the grill! Worked great!