I recently bought a cookbook called Sourdough Cookery. I've been looking at it several times and put it back on the shelf. There are all kinds of recipes imaginable, even sourdough cakes and cookies. So I JUST DID IT. I made my own sourdough starter and will attempt to make some recipes from my cook book as soon as the starter is ready to use. I'm keeping my fingers crossed and hope that it works as it's warm by day and cooler by night. I covered the bowl with Seran wrap and I stirred it all up as it was bubbling quite a bit. I can't wait to make some sourdough biscuits. I'll start with something small. I may even takes some pictures if they don't disappear before I have a chance.
Until next time, stay safe over the weekend and be happy. Thanks for visiting, I enjoy your comments JB
Good luck. I have never made bread and my one try of biscuits years ago turned out like hockey pucks! Hope yours are fluffy and yummy.
ReplyDeleteHave fun with this. I love sourdough bread but have never made it myself, except for the kind made in my bread maker. I'm sure your biscuits will be delicious.
ReplyDeleteBlessings,
Marcia
Good for you, can't wait to see how they turn out!
ReplyDeleteyou are always busy. I can't wait to see your sour dough cooking. When I was a young bride the girls I worked with passed the starter around I made coffee cake with mine. and it was yummy. I have been sticking to the bread machine for bread I need to get my hands in the dough.
ReplyDeletegood luck
cathy
I haven't made a sour dough starter in years. It is a bit like chemistry with the bubbling and the waiting for it to proof. I can't wait to see how it all turns out. Yum.
ReplyDeleteCourtney
I love sourdough bread, husband not so much. I mean he doesn't like sourdough, not I don't like him. teehee.
ReplyDeleteLooking forward to seeing what all you make.
Julia, the trick with sour dough started is to not rush it. Give it several days to ferment. I always put a cup or so in a plastic container and put it in the freezer. That way if I lose my starter I always have a bit to defrost and feed to start again. I like to keep it going over a period of years - its best when it get thick and really sour. Good luck with yours. I'm so glad to have you as a reader of my blog. Please let me know if you need any help.
ReplyDeleteHi Julia,
ReplyDeleteThank you for your sweet comments about Jordan. I just thought I'd let you know that he's my nephew, not my son. Thank you so much for sending a card :-)
Blessings,
Marcia
Julia, That is so funny I found a recipe for starter sour dough in a old Early american Life magazine two weeks ago. I was going to start it last week and then it was cold in my kitchen so I didn't think it would work. How funny we both had starter on our mind. Your starter looks great!Cheri
ReplyDeleteMMMM! It'll be just delicious! Everything sourdough is marvelous! Good Luck with it, but it already looks successful. The benfits of sourdough are that it is even good...or should I say not bad, for a diabetic. It is the lowest glycemic bread available. It digests well too.
ReplyDeleteYou are right...it is making my mouth water, Julia!!!
Can't wait to see how these turn out. You amaze me at how much you get done in a weeks time. I can't imagine you having anything left on a to do list. lol
ReplyDeleteThanks honey for all the get well wishes and prayers. I know their working it just not as fast as we want it to be.
Been in bed all day and just had to get up and around for a little while.
Love ya
Maggie