Forgotten Skills – sourdough and butter

This afternoon I started a new sourdough culture, signed up for an online bagel class and cultured a quart of cream for butter……

I was gifted a dry San Francisco sourdough starter from a very nice man that lives near-by.  Today I combined it with 1 cup of warm spring water (85 degrees) and 1 cup of Bob’s Red Mill All-Purpose Flour.  I put it into a warm place (85 to 90 degrees – bottom drawer of a dresser that sits over a heat vent) for four hours. At the end of 4 hours I took off 1/2 cup of the mixture, which was doing nothing, and added another 1/4 cup of flour and 1/4 cup of warm water.  Now it’s back in the drawer, tucked in for the night.

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I finished up this evening by culturing a quart of cream with a creme fraiche culture to thicken it up for butter making tomorrow.  I just heated up the cream to 86 degrees, dissolved in the culture and now it’s resting on the counter until morning.IMG_1291

I also signed up for an online Bake the Best Bagels course on Udemy.  It’s taught by Teresa Greenway and was on a flash sale for $9.99.  It looks like it will be a lot of fun.Screen Shot 2016-01-09 at 9.49.26 PM

 

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