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              KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 1

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads

 Amount  Measure       Ingredient -- Preparation Method
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                       -DEBBIE CARLSON   (PHHW01A)
                       -KING ARTHUR FLOUR HINTS

 The following information comes from King Arthur Flour
 "A Short Course in Cooking With & Keeping the Elusive
 Wild Yeast".

 What is a Sourdough Starter? "A sourdough starter is a
 wild yeast living in a batter of flour and liquid.
 Yeasts are microscopic fungi related distantly to
 mushrooms. There are many varieties of these tiny
 organisms around us everywhere. Wild yeasts are rugged
 individualists which can withstand the most extreme of
 circumstances. Some will make delicious loaves of
 bread; others will create yogurt and cheese out of
 milk; still others will turn the juices of grains and
 fruit into beer and wine." "Active dry yeast, the kind
 we can buy in packets at our grocer's, is a
 domesticated descendant of these wild relatives, one
 which has been grown for flavor, speed of growth and
 predictability. But domestic yeasts are much more
 fragile and can't be grown at home without eventually
 reverting to their original wild state."

 "If you can imagine a world without any packets of
 active dry yeast, you can imagine how important your
 sourdough starter would be to you. Without it, you
 would be doomed to some pretty awful eating. It is no
 wonder that sourdough starters were treasured, fought
 over, and carried to all ends of the earth.  To the
 early prospectors, it was such a valued possession
 (almost more than the gold they were seeking), that
 they slept with it on frigid winter nights to keep it
 from freezing. (Ironically, freezing won't kill a
 sourdough starter although too much heat will.)"

 Fermentation (or the Microscopic Magic of Yeast): "As
 we mentioned above, yeast is a microscopic fungus.  As
 it feeds on the natural sugars in grain, it multiplies
 and gives off carbon dioxide (just as we do when we
 breathe). This invisible activity of yeast is called
 fermentation. When you make bread with wheat, by
 kneading the long elastic strands of wheat protein
 (called gluten) into an elastic mesh, you create traps
 for these carbon dioxide bubbles causing the dough to
 expand as if it contained a million tiny balloons."



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