Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Sourdough

I need to recreate my starter.

I've done that with yeast, flour, and water and got it to be pretty sour.

I've read about putting the water and flour outside on a dry, windy day (covered with cheesecloth) to capture wild yeasts.

Recos for which way?

Carl Griffith's 1847 Oregon Trail Sourdough Starter

I made my first batch of starter about six months ago from a recipe I found on the net.

From what I read, wild yeast is everywhere including in your house. I had a good batch going in a little over a week and it's still perking along nicely. Didn't have any cheese cloth so I poked some holes in the lid of a recycled cottage cheese tub and let it set on top of the fridge.
It really is as simple as adding flour and water but you have to baby set it.

One thing every recipe I saw mentioned was to use non chlorinated water. Turns out chlorine kills yeast. ha

Here's the recipe I used.
http://www.thekitchn.com/how-to-mak...er-cooking-lessons-from-the-kitchn-47337

We're on a flowing artesian well.

No Cl. No Fl.

I've used this one.

Just happens to come from Winterlake Lodge cookbook (Kirsten Dixon), that I purchased on our last Alaskan trip.

Works wonderfully well.

http://withinthewild.com/2012/02/apple-sourdough-bread-starter/

Yea,,, I don't worry about that chit either.
My well has great water.

Does ph matter ?

I kept and used my sourdough starter for a good many years... and finally got tired of messing with it & "feeding" it... and having it just sitting around, so I let it "die".

I sorta "miss" the great flavor the sourdough "mother" made in the sourdough breads, pancakes and waffles I made using the sourdough "mother", but... to be honest, I don't miss it enough to start making and using the sourdough "mother" again.

Guess I'm gettin' lazy in my old age... but "truth is TRUTH", eh?


Strength & Honor...

Ron T.

"""Set the covered starter in a warm place and now you have a living pet that has to be fed and watered, sometimes every day."""...lol

Few sour duffers here?

You can seal it tight and put it in the fridge for a week or two.

Uncover and bring it to room temp when you want to use some.
It'll come right back to life within a day.

Wife has had one going for probably better than year now. Only recommendation I can give is don't be late when she is making SD waffles and bacon for dinner.