OUR WEB SITE zourdough IS ALSO WAITING FOR YOU WITH HUNDREDS OF RECIPES FOR
FREE!!!
We make our starters fresh monthly, thats the difference
we send recipes for pizza dough, pretzels, awesome sourdough bread and many
more..
YOU WILL RECEIVE DRIED STARTER
check out our other starters larry, sally, the beast, sammy and wharf
THERE IS A REASON WE HAVE SO MANY SALES!!! .....THANKS TO ALL AROUND THE
WORLD WHO HAVE PURCHASED MY STARTERS ...
NOTE:; RECIPES ALSO:> SO AS SOON AS YOU GET YOUR STARTER AND ACTIVATE IT, YOU
WILL BE ABLE TO MAKE SAN FRANCISCO STYLE SOUR DOUGH BREAD, PRETZELS, ROLLS,
SOFT BREAD, AND MORE... ZOURDOUGH SOURDOUGH STARTER
Bella is from a bakery on the WHARF in SAN FRANCISCO. ..... This one has to be
over 100 years old and is very active with a great sourness to her. We
reproduce her in San Francisco at my sons house and store her (in wet form)
there, after drying we move her to the mountains, where I live.WHY?...well, in
trying to keep this one completely authentic, I figured we should keep it in
the area where the yeasties were born.
YOU WILL GET: BELLA!!!! MAILED TO YOU. WITH DIRECTIONS ON HOW TO BRING IT BACK
TO LIFE. YOU WILL GET: files of recipes on how to make awesome bread, pizza
dough, pancakes, pretzels and the list goes on.. I MIGHT EVEN INFORM YOU HOW TO
MAKE BROWN AND SERVE BREAD. BELLA IS A FAST STARTING STARTER.
Activating your sourdough starter Mix 1/2 cup all purpose flour, 1/2 cup plus
2 tablespoons lukewarm pure water (because impure water is just dirty), 1
tablespoon of sugar (this time only) and package of starter powder in a bowl.
Cover bowl with CLING WRAP, this helps to keep the starter from drying out and
forming a crust on top, and put on the counter or in a warm place if it is
cold. On the second day just stir it up. On the third day add an additional 1/2
cup all purpose flour and 1/2 cup pure (there is that word again. I live in the
mountains, we have great water, if you live in a city, you have crap, use
filtered water) lukewarm water, stirring to mix. By 48 hours you should see
bubbles and signs of life. It’s alive! Be careful to recognize if the starter
is really alive at this point, it will be showing bubbles and that is good, if
it just gurgles, you have created a Zombie and the only true way to kill a
Zombie is with two shots to the brain. (If your not watching the walking dead
on AMC you might be a Zombie yourself) On the fourth day add 1/2 cup lukewarm
water and 1/2 cup all purpose flour. (seems to be a pattern here) Feeding your
starter daily for about 5 days will help it reach full activity and flavor.
Whats that you say, your bowl is going to overflow, pour some out you dummy.
Really, do I have to spell it all out for you, use common sense. At day five
you may continue to keep your starter at room temperature feeding it daily or
put it in the refrigerator and feed it at least once weekly. The secret to
successful sourdough baking is FRESHLY FED STARTER ! NOTE: hang a red scarf on
the oven and tell everyone that your baby is in there (don't put a real baby in
the oven, you will go to jail and it makes them taste funny) Learned this the
hard way, not the real baby taste thing sheesh, the sour dough starter in the
bowl thing. Seems my wife forgot and preheated the oven without looking inside,
which is normal to do, even though I accused her of trying to destroy my hobby,
well, a melted plastic bowl, almost lost my starter along with a big mess in
the oven was the result. What did we learn? Hang a red scarf on the oven
handle, although she did it again a few months later and the scarf was in
place. The battle between my wife and I over this hobby is just another story.
My other starters and their stories will be listed as I find time or as my
A.D.D. allows, I may even sell them in groups, but for now, you can buy Bella.
Cheers and great bread Christopher
ADDED: Red scarf is not enough it seems. As of today, another batch has been
toasted, maybe pull the handles off the oven or tape a big note on it also.