but Salt-rising bread is my husband's favorite. Would love to see your recipe. With regular sd starters there is no problem using the original starter, as long as it's healthy and resupplied.
But an old thread on this subject might be of interest to you:
I noticed in the link above that the poster ended up using a starter from a woman in PA. How would one go about starting the starter if you wanted to duplicate the recipe you linked to? The link from the site leads to a 404 error message.
I am just learning about salt risen bread and everything I have read indicates that the starter should smell like stinky cheese when you go to use it. Also, it is a very fast-acting ferment as it is ready for use in as few as 8 hours, and most formulas recommend keeping the ferment 100 - 108F during the growth period.
Much of what I have read about sourdough starters (much of it from this site) is that a war-of-sorts takes place in the fermenting jar. Initially all different types of bacteria and fungi try to take hold but if everything goes as planned, the lactobacillus eventually become dominant and exterminate most (if not all) other bacteria and fungi. This may account for the long fermentation period (several days) and if you use your nose as a guide during this process, a rather stinky mixture will eventually become quite pleasant and sweet-smelling.
Sourdough starters are usually kept in the mid-70's F during their fermentation period, which may account for the LAB's dominance. Other bacteria may not be able to multiply at that relatively low incubation temperature and eventually die-off. The expanding LAB eventually starves the fungi of the few nutritional sources available to them and they die-off as well.
This rambling exercise comes back round to the fact that a salt risen starter can only be "held" if you keep the incubation environment very warm and inhibit the LAB overrun. With that said, why bother if you can have a fresh starter in as little as 8 hours. I'm no bacterial specialist but from all of my experience in dehydrating, fermenting, canning and charcuterie, holding anything around 100 - 108F for very long is going to produce adverse affects. A little bit of nasty bacteria can be managed but a lot... we all know the answer to that one.
Considering that the rise if from the bacteria, I would think that you have to make a new batch each time. Otherwise, you end up with a traditional sourdough culture as the yeast populate.
Maverick, it is my understanding that yeast cannot live in the acidic environment created by the lactobacillus. You can help to create an environment that supports both by adding diastatic malt.
Sourdough is a bacterial growth. Straight dough is a fungal (yeast) growth.
but Salt-rising bread is my husband's favorite. Would love to see your recipe. With regular sd starters there is no problem using the original starter, as long as it's healthy and resupplied.
But an old thread on this subject might be of interest to you:
http://www.thefreshloaf.com/node/21988/salt-rising-bread-starter
Good luck
hester
yeah, we've done sd quite a lot, (well, sweetie makes sd, i just eat it.) but she doesn't have the patience for srb. I had a fantastic result from doing this one http://outlanderkitchen.com/2012/03/10/salt-rising-bread-from-drums-of-autumn/
oh well, was gonna add picture but can't seem to
I noticed in the link above that the poster ended up using a starter from a woman in PA. How would one go about starting the starter if you wanted to duplicate the recipe you linked to? The link from the site leads to a 404 error message.
hester
Yeah. I had to do some digging and searching but I found she has a real site now at http://saltrisingbread.net
Click in srb recipes to get to the one you're looking for
I have never heard of holding a starter for "salt rising bread". If you know of one, let us know.
I have never heard of holding a starter for "salt rising bread". If you know of one, let us know.
I am just learning about salt risen bread and everything I have read indicates that the starter should smell like stinky cheese when you go to use it. Also, it is a very fast-acting ferment as it is ready for use in as few as 8 hours, and most formulas recommend keeping the ferment 100 - 108F during the growth period.
Much of what I have read about sourdough starters (much of it from this site) is that a war-of-sorts takes place in the fermenting jar. Initially all different types of bacteria and fungi try to take hold but if everything goes as planned, the lactobacillus eventually become dominant and exterminate most (if not all) other bacteria and fungi. This may account for the long fermentation period (several days) and if you use your nose as a guide during this process, a rather stinky mixture will eventually become quite pleasant and sweet-smelling.
Sourdough starters are usually kept in the mid-70's F during their fermentation period, which may account for the LAB's dominance. Other bacteria may not be able to multiply at that relatively low incubation temperature and eventually die-off. The expanding LAB eventually starves the fungi of the few nutritional sources available to them and they die-off as well.
This rambling exercise comes back round to the fact that a salt risen starter can only be "held" if you keep the incubation environment very warm and inhibit the LAB overrun. With that said, why bother if you can have a fresh starter in as little as 8 hours. I'm no bacterial specialist but from all of my experience in dehydrating, fermenting, canning and charcuterie, holding anything around 100 - 108F for very long is going to produce adverse affects. A little bit of nasty bacteria can be managed but a lot... we all know the answer to that one.
Jim
Considering that the rise if from the bacteria, I would think that you have to make a new batch each time. Otherwise, you end up with a traditional sourdough culture as the yeast populate.
Maverick, it is my understanding that yeast cannot live in the acidic environment created by the lactobacillus. You can help to create an environment that supports both by adding diastatic malt.
Sourdough is a bacterial growth. Straight dough is a fungal (yeast) growth.
Jim