Sourdough Starters

I have been trying to work with making rye bread and so far have met with failure in the finished product. And I got to thinking about maybe starters are the way to go. I ran across this page that has some of the most interesting information concerning rye, wheat, white breads. Very extensive and most enlightening. I thought I would share it with everyone here just in case someone may be interested.

I noticed somewhere in the links that I followed that it mentioned a book on breadmaking called "Laurel's Kitchen Bread Cookbook". It is supposed to have some very enlightening information about breadmaking in it.

I hope this is helpful:

http://www.faqs.org/faqs/food/sourdough/faq/

I've been baking with sourdough for at least 20 years now the flavor it imparts on breads rolls and waffles is incredible. I found a recepie for whole wheat sourdough waffles that I use quite often. Takes waffles to a whole new level plus I don't feel guilty about putting all those carbs into my diet. Good Luck with your starter you will learn that once established its a joy to work with. Chow Jim

I've been trying to make a Latvian Rye for about a year now. Nothing but failure.. LLEECHEF finally told me it was the starter. (I failed, not enough wild yeasts or spores running around).. I dont dare ask her anymore questions in fear of being beaten with a cast iron pan.. Thanks for the link!

Though mentioned before a couple times in these threads, http://home.att.net/~carlsfriends/ offers "FREE" sourdough starter (not rye though) that dates back to the 1847 Oregon Trail.. I received my free packet, but it still sits in the freezer.. Real intresting reads of the history though on the site!

Uncle Vic, I would never hit YOU with a cast iron pan!