ThatDamnedPanda
Posts: 6060
Joined: 1/26/2009 Status: offline
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I make a lot of sourdough breads, and I have 5 or 6 different cultures that I use. They really vary quite a bit; I've got strains from Italy, Belgium, Austria, Alaska, New England, and San Francisco, and I use each of them for different applications. If anyone wants any of them, PM me with your address, and I'll be happy to send you some dried starter. You'll have it within a few days. The Belgian strain is best suited for whole wheat bread, and can't be shipped as a dry starter, and the New England seems to be best for crispy biscuits. I'd recommend the Austrian or Alaskan for biscuits, the San Francisco for everyday bread, and the Italian starter for pizza crusts and ciabatta bread, which is the bread I make every week. Very easy; just takes flour, water, milk, olive oil, and a pinch of salt and brown sugar.
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Panda, panda, burning bright In the forest of the night What immortal hand or eye Made you all black and white and roly-poly like that?
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