I have and it's an involved way to make bread but it's so good.
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Yes I do like sourdough, but we've been off carbs now for 4 months.
Making my mouth water just thinking about some!
Growing up we had a Sourdough starter that was supposedly originally from the Rush of '98 to the Klondike! We used it mostly for pancakes, and Boy Oh Boy were those wonderful tangy pancakes!!!
After we kids moved away from home and Dad had passed away, Mom didn't make pancakes, nor do much of any kind of baking anymore, so she "lost" the starter, that really should be used and "fed" on a regular basis to keep it "going" properly.
Back in 2010 I spent over four months traveling around Alaska and the Yukon, and in that time, I sampled sourdough at a number of different eateries, many of which were good, but ...... There was only one that I ran across that had that same "Tangy" taste as the starter that we had growing up.
Memories!!!
Growing up we had a Sourdough starter that was supposedly originally from the Rush of '98 to the Klondike! We used it mostly for pancakes, and Boy Oh Boy were those wonderful tangy pancakes!!!
After we kids moved away from home and Dad had passed away, Mom didn't make pancakes, nor do much of any kind of baking anymore, so she "lost" the starter, that really should be used and "fed" on a regular basis to keep it "going" properly.
Back in 2010 I spent over four months traveling around Alaska and the Yukon, and in that time, I sampled sourdough at a number of different eateries, many of which were good, but ...... There was only one that I ran across that had that same "Tangy" taste as the starter that we had growing up.
Memories!!!
That's too bad you lost the starter. I'm just getting into it and see how important a good starter is, like a good friend.
I bet if you explained to the people at that restaurant what it meant for you, they may have given you a small sample.
Growing up we had a Sourdough starter that was supposedly originally from the Rush of '98 to the Klondike! We used it mostly for pancakes, and Boy Oh Boy were those wonderful tangy pancakes!!!
After we kids moved away from home and Dad had passed away, Mom didn't make pancakes, nor do much of any kind of baking anymore, so she "lost" the starter, that really should be used and "fed" on a regular basis to keep it "going" properly.
Back in 2010 I spent over four months traveling around Alaska and the Yukon, and in that time, I sampled sourdough at a number of different eateries, many of which were good, but ...... There was only one that I ran across that had that same "Tangy" taste as the starter that we had growing up.
Memories!!!
That's too bad you lost the starter. I'm just getting into it and see how important a good starter is, like a good friend.
I bet if you explained to the people at that restaurant what it meant for you, they may have given you a small sample.
Perhaps, but I'd bet not, as up in the North Country, Sourdough seems to be jealously and closely guarded!!!
Dan, I ordered some starter from a company that has about 8 or 9 varieties of starters. I got some 233 year old
San Francisco starter and some 900 year old Dutch starter. They have a 100 year old Alaska starter. Mine were 4oz.
in a small container. All were priced at $14.99 with instructions. They are on Amazon so with prime I got free
shipping. I didn't think that was too bad. The companies called, Living Dough. Here's their site so you can check
it out before you go to Amazon. After you mentioned your moms pancakes, I remembered my moms when I was a kid and
yeah, they had that tangy flavor. Years later she just bought the mix but it wasn't the same. Thanks for reminding
me.
https://livingdough.com/collections/sourdough-starters
Here in Belgium I am working for a company (Puratos) that is selling ingredients for bakers Bakers, pastry chefs, chocolatiers, worldwide.
Besides, we maintain a sourdough library that contains samples from everywhere in the world. I had meetings a few times in that place, quite impressive.
https://sourdoughlibrary.puratos.com/en/virtual-sourdough-library
Here in Belgium I am working for a company (Puratos) that is selling ingredients for bakers Bakers, pastry chefs, chocolatiers, worldwide.
Besides, we maintain a sourdough library that contains samples from everywhere in the world. I had meetings a few times in that place, quite impressive.
https://sourdoughlibrary.puratos.com/en/virtual-sourdough-library
I just tried getting on the sourdoughlibrary.puratos.com site you posted above, twice.
Waited for it to load but when it was done the page became unresponsive both times.
Would have liked to see what they have.
I did this a while ago, but eventually quit. The most important thing, I'm told, is that you have to treat the starter as a living thing and give it a name. so I named my starter Clint Yeastwood.
I did this a while ago, but eventually quit. The most important thing, I'm told, is that you have to treat the starter as a living thing and give it a name. so I named my starter Clint Yeastwood.
I like it!!!!
I think ours was just named "That Damn Jar of Starter"!