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 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. • At day five you may continue to keep your starter at room temperature feeding it daily or put i.
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Larry: Back around 1980 I started visiting the California foothills, specifically Arnold California. On your way there you had to pass through Avery, a small nothing of a town, really only a blink on the map, but a main stop was Larrys 4 k's restaurant. As I recall the 4 k's represented his wife and kids names, anyways the mountain breakfast was a must have, it consisted of three eggs, hash browns, sausage, ham slice, bacon, toast and two big SOUR DOUGH pancakes. It was a time when life was perfect and I was young enough to eat and really enjoy this mountain of food. As time would have it, Larrys closed sometime in the 90's and that great breakfast was left as just a memory. 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,.
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Sally: Sally is a REAL sourdough starter from San Francisco itself. She was acquired from a devious employee of the famed Parisian Bakery of San Francisco fame. The Parisian Bakery closed it's doors sometime around 2005 and has been missed in San Francisco since. How did I acquire her, well let us just say that I know a friend of a friend who. Ok, dam it, I admit that I paid for her on a street corner somewhere between Polk and Hyde. He seemed a little shady, but he had a loaf of bread under his arm and I could tell it was the real deal. We made the deal, cash was exchanged, I got the loaf of bread and a small packet of white powder. I know, I know, what was I thinking. It was broad daylight and in clear view of so many people, but it is San Francisco and a naked guy was walking down the s.
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Samantha is my youngest sons awesome girlfriend. Sam is no push over. She is strong, fiesty and bull headed. I love her. But, she announced she is gluten free. Well this was a few years back and information was little at best and I was not going along for the ride. Really, you can't eat gluten? What are you gonna die. Well in her case no. She claims she would swell up in the throat and get really flemmy. Yeah right, this is nuts. So since we all cook in my house, it was easy to sneak some gluten into her next meal. Ah crap, she did start to flem up. I didn't kill her, but I did feel like an uneducated jerk.. So, from that point on we all learned to cook gluten free when Sammy came to visit. It really wasn't hard and basically I couldn't really tell much difference, except in the breads. S.
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Fickle, delicate, every loaf is unique. And there are a LOT of pitfalls to be avoided. It's much more than simply a food: sourdough is ascience.
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Samantha is my youngest sons awesome girlfriend. Sam is no push over. She is strong, fiesty and bull headed. I love her. But, she announced she is gluten free. Well this was a few years back and information was little at best and I was not going along for the ride. Really, you can't eat gluten? What are you gonna die. Well in her case no. She claims she would swell up in the throat and get really flemmy. Yeah right, this is nuts. So since we all cook in my house, it was easy to sneak some gluten into her next meal. Ah crap, she did start to flem up. I didn't kill her, but I did feel like an uneducated jerk.. So, from that point on we all learned to cook gluten free when Sammy came to visit. It really wasn't hard and basically I couldn't really tell much difference, except in the breads. S.
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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 poin.
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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 poi.
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