Età
105Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Cowey-Struble
dal 1919
It was given to me in 1975, with a known history of 55 years. It was started at an unknown time. My mother-in-law taught me, as it was a family tradition. I baked biscuits with it at least twice a week. They were requested if friends were coming for dinner.
Caratteristiche
Sometime around 2005, Ruth add potato water to Nadine's starter. It changed from smelling sweet and fresh to smelling like dug dirt. The starter's behavior changed. It didn't bubble like it used to do and taste changed. I changed the water that would collect on the top of the starter when it was sitting. I tried using a little bit of starter to grow more again, but that didn't change it much.
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
1
When there is one cup of starter remaining, add one cup flour and one cup water. Allow to sit for 24 hours before using or replacing in the refrigerator.
Metodo di lavorazione
1
Recipe for biscuits
½ cup sourdough starter
1 cup milk
1 teaspoon sugar
1 teaspoon baking powder
2 ½ cup white flour
¾ teaspoon salt
¼ teaspoon baking soda
oil to roll the pinched biscuits
Result
Struble-Cowey
It was good with biscuits and pancakes.
Commenti
Since the starter changed, I quit using the starter and do not share it. Something changed and we get scratchy throats from it. I have a very small reserve because I hoped that one day, I could figure out how to save it.