When we moved to Kauai I had to leave behind my beloved sourdough starter in Montana. For twenty years I nurtured it, feeding it three time a day when I was in one of my baking binges. And in the winter, when my wife Dorothy and I escaped the unforgiving cold, my starter rested in a back corner fridge for months, undisturbed, but always at the ready to fulfill its destiny when we returned.
Aloha! Found your post while searching how to make a successful starter in Hawai'i. I tried a couple years ago and failed. Any way to trade some of your starter for a dozen eggs from my chickens?
BRILLIANT!!! Thanks Greg, you inspired me to start a new starter again! I always start by mixing with a tiny amount of sheep's milk yogurt with the organic, whole-wheat flour from Thessaly, Central Greece. My last sourdough was neglected for a long time and finally discarded, since I am now hooked in baking the heavy, but very tasty eftazymo bread with a starter of slowly fermented chickpeas --an old Greek tradition that has almost died...
Oh, I am so moved you felt you had re-order my book! it had been Costas’ and mine story too, because when we first came to Kea, actually around the time I was finishing that book, we thought it was going to be a part time move and kept buying second copies of most of our books to be able to work here.
I will certainly do, dear Greg. I plan to photograph the process which I have already described in my Foods of the Greek Islands book, in 2000. American food writers have told me that it is similar to what you call ‘salt rising’ and if I remember the descriptions it uses fermented potatoes.
I live on the Big Island, high rain/humidity. I could not produce a healthy starter until I read up and found that the early bread makers here added pineapple juice. It always kills any bad bacteria and allows development of a healthy starter in a wet climate.
It's been fun experiencing the ups and downs of Greg's challenge to develop a great starter. This morning he tested it making waffles, and it succeeded magnificently! So it's not "just" for bread!
Aloha! Found your post while searching how to make a successful starter in Hawai'i. I tried a couple years ago and failed. Any way to trade some of your starter for a dozen eggs from my chickens?
BRILLIANT!!! Thanks Greg, you inspired me to start a new starter again! I always start by mixing with a tiny amount of sheep's milk yogurt with the organic, whole-wheat flour from Thessaly, Central Greece. My last sourdough was neglected for a long time and finally discarded, since I am now hooked in baking the heavy, but very tasty eftazymo bread with a starter of slowly fermented chickpeas --an old Greek tradition that has almost died...
Oh, I am so moved you felt you had re-order my book! it had been Costas’ and mine story too, because when we first came to Kea, actually around the time I was finishing that book, we thought it was going to be a part time move and kept buying second copies of most of our books to be able to work here.
I will certainly do, dear Greg. I plan to photograph the process which I have already described in my Foods of the Greek Islands book, in 2000. American food writers have told me that it is similar to what you call ‘salt rising’ and if I remember the descriptions it uses fermented potatoes.
I live on the Big Island, high rain/humidity. I could not produce a healthy starter until I read up and found that the early bread makers here added pineapple juice. It always kills any bad bacteria and allows development of a healthy starter in a wet climate.
Excellent commentary on developing a new starter.
I dried out my starter and it is stored in my freezer for when I want to bake more sourdough bread.
Inspiring! I begin a new starter today.
It's been fun experiencing the ups and downs of Greg's challenge to develop a great starter. This morning he tested it making waffles, and it succeeded magnificently! So it's not "just" for bread!
The bottom photo makes me want to take a slice and top it with a couple of sardines that have been processed in olive oil.
I don't understand why you didn't take your MT. starter to Kaua'i? Contraband?