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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Camp Oven & Outdoor Cooking › Camp Oven Cooking Discussion › Sour Dough Starters

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Sour Dough Starters (Read 2355 times)

Jul 24^th, 2008 at 11:16am

Carolyn™ Offline
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I now have in my not so hot little hands two lots of dried sour dough starter. Both recommend being put in a warm place to start activating them.

Has anyone tried the activating just at room temperature in a coolish climate? I dont mind if its simply a matter of waiting a bit longer. Its rotten weather at the moment for cooking outside I feel very much tempted to hold off till summer but it keeps calling me Cheesy

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Reply #1 - Jul 24^th, 2008 at 11:52am

BillyBushCook Offline
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Carolyn,
To do bread on cold days, I kick my yeast off with warm water anyway but then sit it on a rack over the stove top hot plate to keep it warm.

Mick.

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

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Reply #2 - Jul 24^th, 2008 at 1:55pm

Cactus Offline
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Carolyn
Take a leaf out of the home brewers book..a large cardboard box about the size of a tea box ..and put a 20watt light bulb in it..should do the trick.
Muzz

Have Camp Oven will travel

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Reply #3 - Jul 24^th, 2008 at 4:27pm

skiproosel Offline
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Carolyn if you make it up you can keep it warm down your shirt front. I know it works Wink

regards Skip

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Reply #4 - Jul 24^th, 2008 at 7:38pm

Carolyn™ Offline
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SHIRT FRONT!!!! Cheesy

in case you havent realised I am a WOMAN Smiley

Skip. I don't think it would go over too well if I walked around with frothy grey stuff bubbling from my boobs.

Thanks Sundryed thats more or less what one of the instructions says to do. The other was to put it in the oven with the light on but I dont seem to have a light in the oven.

BBC I make bread that way too with no problems, but this is to re-activate dried starter and I feel its very precious and I probably should just be patient and wait till I can follow the leaflet. My stovetop as such is rarely on.

The strange thing with these Sour Dough Starters is that some of the recipes call for the use of commercial yeast as well.

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Reply #5 - Jul 25^th, 2008 at 8:21am

BillyBushCook Offline
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So what is the product you are using?
Does it have a name?

Mick.

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

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Reply #6 - Jul 25^th, 2008 at 8:42am

Carolyn™ Offline
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I have the 1847 Oregon Trail Sourdough Starter that I got posted to me from Vicki's link to it (downloaded instructions).

and the Tasmania Devil Sour Dough Culture (very good booklet as well).

Both have very good instructions on how to activate it, I just wanted to shortcut the procedures but it would appear that I am best to create a proofing box. I am just being lazy and will go get a cooler box and get Sparky to make me up a lead with a light bulb or find out why the oven doesnt light up Smiley

.

They both say 85 degrees for the first 24 hours. Its a bit like the old ginger plants and needs to be fed and nurtured Smiley

.

I will get there eventually, my usual inclination is to rush in and "do my own thing". This might have been ok in the summer but its just so cold at present I hesitate.

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Reply #7 - Jul 25^th, 2008 at 10:06am