I love to bake and an ancestor worked on cattle drives in "The Old West," so I thought it would be a fun connection to some family heritage. I started Henry in 1984 or 1985 from a recipe in a magazine supplement about authentic chuckwagon/cattle drive sourdough cooking. He has been bubbling away ever since, with the occasional mishap. So, I keep a spare bit frozen to recharge if needed.

Caractéristiques

It provides a nice tangy flavor to bread and pizza dough. I usually use it in conjunction with yeast in the dough, and rely on the starter more for flavor. Using it as a supplement allows me far more control over the baking times and results.

Viscocity

Goût et saveur

Recette

Ingrédients de base

Cup Water
Cup Flour

Ingrédients pour nourrir le levain

I add 1C flour, 3/4 C water, mix it all up and the next day I will remove about 1C to either use or discard.

Méthode de travail

1 C Room temperature water.

Cup Water

1-1/2 C King Arthur flour

Cup Flour

1/4 tsp yeast

Mix all together and let it start to bubble--it took a couple of days. I haven't added yeast since 1984, and it has been exposed to wild yeasts in 2 parts of Maine and central Texas.