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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Camp Oven, Barbecue & Other Recipes › Breads, Dampers, Muffins, Scones, Slices & Biscuits › Sour Dough Bread

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Sour Dough Bread (Read 9301 times)

Reply #10 - May 20^th, 2008 at 3:47pm

BillyBushCook Offline
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BillyBushCook wrote on May 14^th, 2008 at 12:38pm:

I have been lately Derek! with good results, it rose better than a normal dry yeast mix.
I first started a yeast culture (dry yeast, flour, sugar & warm water) with the intension of keeping it going indefinately but I found that it worked brilliantly after 24hrs & then dropped off after that.
A fact backed up by my wifes chef friend, she tells me that in a resturant they would start a yeast culture one day to be used entirely the next day & then start a new one again so it is basically fermenting over night & breeding before use.

Mix.
1/2 cup plain flour
2 tblsp dry yeast
2 tblsp white sugar
1/2 - 1 cup warm water (24C)

leave in a warm spot in a closed but not sealed container

Mick.

I used this 24hr old yeast method again on the weekend at Vacy to make bread rolls & I'm sold on it, they were excelent, really light & fluffy, even better than the ones I mix on the spot with warm water.

Give it a try, just mix up as much yeast, sugar, warm water as you will use with a little flour to make a slurry.
Mick.

Live while your'e alive, you can sleep when your'e dead.

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Reply #11 - Jun 25^th, 2008 at 1:47am

joanne Offline
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Derek wrote on May 14^th, 2008 at 9:04pm:

Mick

I haven't got around to it yet.

Do you know that real sour dough culture doesn't have yeast in it. Well it does but they are natural yeasts captured from the air. When you get a culture going properly with natural yeasts it just keeps on keeping on.

Some of the guys in the US have cultures dating back 100's of years.

Going to give it a go some day.

Derek

Derek,

There are quite a few sourdough enthusiasts who keep old sourdough cultures alive. At a recent camp oven gathering I was given a sourdough starter that is proported to have been started in the 1850's in Alaska. I've made a few batches of bread from it and it was pretty good. I'm not sure that these old strains actually taste any better than a more recent one, but it's neat to be involved with keeping this bit of history alive.

So if anyone wants their own historic sourdough starter, you can get your own 1847 Oregon Trail Sourdough Starter from this website:

http://home.att.net/~carlsfriends/

This FREE starter is dried and mailed to you (you provide the stamped envelope). Just revive the starter according to the instructions and you have your own piece of living history.

If I can figure out how to successfully dry out the Alaskan starter, I'd be glad to send you some of that.

Joanne

Watch me build my own camping trailer! Project Desert Dawg

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