Sometimes, one can find the most interesting things in the least likely of places. Yesterday, I was in a store that sells a lot of used, American products, and also happens to have some used books, and I found something that could be a real treasure: a signed, first-edition, second-printing, of the book Alaska Sourdough! Surprisingly enough, I found that the book is actually still in print - not bad for its having been written in 1976, when the author was 71 years old!
In addition to two starter recipes, the book also has lots of recipes for sourdough breads, hotcakes, waffles, muffins, etc. Here is the first starter recipe (which uses potato water). If any of you are interested in the other starter (which uses grated potatoes), I'll post it later. Likewise for some of the other recipes, within reason.
Unfortunately, the book does NOT address the mold problem I had with my last attempt at sourdough, but I did, eventually, find one suggestion that will probably help: before making the sourdough, when cleaning the jar in which you will be making it, use a little chlorine bleach to kill anything that may be on the inside surface of the jar, but make sure it is well rinsed and dried after doing that, so you don't interfere with the sourdough's process. We'll see: I'll be trying again very soon.
In addition to two starter recipes, the book also has lots of recipes for sourdough breads, hotcakes, waffles, muffins, etc. Here is the first starter recipe (which uses potato water). If any of you are interested in the other starter (which uses grated potatoes), I'll post it later. Likewise for some of the other recipes, within reason.
Quote:
Sourdough Starter
Dump into the sourdough pot:Boil potatoes with jackets on until they fall to pieces. Lift skins out; mash potatoes making a puree. Cool. Add more water to make sufficient liquid, if necessary. Richer the potato water, richer the starter. Put all ingredients in pot. Beat until smooth creamy batter. Cover. Set aside in warm place to start fermentation.
- 2 Cups Thick potato water
- 2 Tbsp. Sugar
- 2 Cups Flour (more or less)
- 1/2 Tsp. Yeast (Optional)*
* Use yeast only to speed action.
Unfortunately, the book does NOT address the mold problem I had with my last attempt at sourdough, but I did, eventually, find one suggestion that will probably help: before making the sourdough, when cleaning the jar in which you will be making it, use a little chlorine bleach to kill anything that may be on the inside surface of the jar, but make sure it is well rinsed and dried after doing that, so you don't interfere with the sourdough's process. We'll see: I'll be trying again very soon.
If blueberry muffins have blueberries in them, what do vegan muffins have?