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Sourdough Starters
DAVID QUESTION AND COMMENTS
hi rose,
since i wrote the last email i switched over from a liquid starter to a stiff one. the liquid one was going great and when i added the flour to make it a stiff one it looked like that one was expanding like crazy too.
but then i threw out all but the 1/4 cup of starter and fed it with the 50g flour/25g water and it just kind of went flat again. i threw out all but 1/4 cup and fed it again the same way and it didn't rise that time either.
the next day instead of throwing any out i just added the fresh flour and water and it woke back up! since then i have started by only throwing out half and then a little more than that each feeding so it keeps some strength. That seems to work out ok as i scale down the amount of starter gradually.
For fun, i tried expanding the 2 tablespoons of starter you need for the bread and when i leave it at room temp for 6 hours it does rise quite well. does it sound like i am i putting it into the fridge too soon? and has anyone you talked too had this problem when switching from the liquid to stiff starter? sourdough seems to be a struggle of trial and error and its amazing i haven't killed it yet. it's more resilient than most people.
ROSE REPLY
no--haven't heard anyone discuss problems switching over from liquid starter but you happened upon something i think is true--yeast often does better in large quantities of starter. also, as you noticed, it's a live thing and affected by room temp. etc. so if it works for you to leave it out longer bf refrigerating it that's the thing to do!
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Comments
thank you for the feedback renee! I'm very proud of those puffs -- they are truly a ariest, lightest, and most crisp puffs ever.
Reply to this Posted by: Rose Levy Beranbaum | February 23, 2006 10:55 AM #
Thank you, Rose! The puffs came out perfectly! They were an impressive and wonderful container for my curried chicken salad. I know I will be using them for many more parties to come, especially since they are easy to make and store very well.
Thank you again!
Renee
Reply to this Posted by: Renee Gleason | February 23, 2006 9:44 AM #
I find that cream puffs have a lovely flavor on their own and since you are putting a flavorful filling in them an infused olive oil really isn't necessary.in the future, if you want the flavor of the herb without using infused oil, you can add some chopped herbs to the mixture.
Reply to this Posted by: Rose Levy Beranbaum | February 22, 2006 9:59 PM #
Hi Rose,
I am going to be making your savory cream puffs from your Pie and Pastry Bible. Would it still be flavorful if I used regular extra virgin olive oil instead of the herb infused olive oil? The filling I am putting in it (a curried chicken salad) is so flavorful on it's own and I don't want to detract from its flavor. Plus I don't have truffle or infused oil in my pantry and would like to avoid having to buy it. Thanks in advance for your input. You are such a gracious person for offering your help to us!
Reply to this Posted by: Renee Gleason | February 16, 2006 1:34 PM #