Day 2
After I posted about Day 1 of how to make sour dough starter from scratch, I had a few questions about the video. The first questions I had was, did I cover the milk the first twenty-four hours? I removed the rubber gasket from the crock and I did put the lid back on. I don’t think that you would want to use anything airtight like saran wrap.
The second question that I was asked was about what edition of Sunset Cook Book of Breads. I am using the recipe from the 2nd edition, 10th printing in December 1971. I found out that in a later edition of that cook book, the publisher changed the recipe for how to make sour dough starter from scratch. The latter recipe involved more steps, but it seemed the starter was ready to use sooner.
There was also some discussion about what type of milk I was using. For my current experiment, I am using 1% milk from Stewarts (a local convenience store in Upstate New York). I can honestly say that I’m not sure that when the recipe calls for “milk”, if they meant whole milk or if 1% or 2% would work. If they had called for “skim milk”, would that mean I should use skim, 1% or 2% milk? I don’t have an answer for that question. But taking the recipe at face value, I am using whatever milk I have on hand. We’ll find out if this works or not.
To allow the good bacteria to grow and make that sour dough taste, the recipe suggests keeping your starter around 80 degrees and not letting it get any colder than 70 degrees. I have put my starter in a sunny window on top of my chest freezer where there is heat coming from the motor.
Please keep the questions coming on either Facebook or Twitter and I will do my best to answer them.
You must log in to post a comment.