Bread PDF Update
I’ve updated my bread/sourdough PDF to reflect the recipe and methods I have settled on.
The bread recipe didn’t really change, though I adjusted a few minor details in wording, etc. The sourdough pancakes recipe is completely new—the one from Joe Pastry which is so much better than the one I came up with. The biscuit recipe is the old biscuit recipe from the old sourdough cards that my family got with our start. I don’t know if that source has a name or author, but I do have scanned images at http://hans.fugal.net/sourdough/. The consensus of all who eat these biscuits is that they must be served at Thanksgiving dinner in Heaven.
September 28th, 2008 at 23:26
Hans – you’ve got me into trying to make my own sourdough starter… but are you sure the quantities are right? I mix 2 tablespoons of whole wheat flour and 1 tablespoon water, and I get a very dry ball of dough, and after 48 hours no signs of bubbles! Yeah, it does smell a bit. Was wondering if I needed loads more water to make it MUCH wetter?
September 29th, 2008 at 11:39
Hi Mike,
You’re right, that’s a mistake. It should be a 1:1 ratio by volume.
Not that 2:1 doesn’t work, though it won’t get “bubbly” as you saw—because it’s more like dough than batter. I actually went through a stage where I recommended and preferred 2:1—actually 1:1 by weight which is almost the same thing—but I found that it’s easier to work with the more liquid start than the dough-like start which gets quite glutenous.
I have fixed the PDF, please grab a fresh copy.