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BTD Forums  /  Eat Right 4 Your Type  /  Sour Dough
Posted by: balletomane, Thursday, February 17, 2011, 12:13pm
I've been thinking of making compliant sour dough bread for me and my DH for a long time but haven't done it. Recently I'm tinkering with the idea again. 100% rye is a bennie for him whereas teff is a superfood for me, so I thought, "Why not?"

My question is, what about the sour dough culture? What food category is it under and does it carry any value or change the value of the bread/grain itself, much like the way yogurt or cheese change the value of milk?
Posted by: ruthiegirl, Thursday, February 17, 2011, 12:25pm; Reply: 1
You can make your own sourdough starter with rye flour, water, and time. I've done it in the past (the distant past, when I used to add wheat flour to the sourdough starter before baking.) It basically involves making a sticky dough and letting it sit out at room temperature for a few days-but I know there were some more details about how to do it "right" that I can't think of right now, but an internet search should turn up plenty on the subject.
Posted by: Drea, Thursday, February 17, 2011, 2:30pm; Reply: 2
The bread I buy is 100% sourdough rye, so I know it's possible to make a sourdough starter that is entirely without wheat; just have no idea on how to do so...That's where Google comes in handy. :D
Posted by: Lola, Thursday, February 17, 2011, 4:57pm; Reply: 3
Christina has a complete thread on her expertise making SB and starters using compliant flours......a search will most definitively take you there
Posted by: JoanneO, Thursday, February 17, 2011, 6:48pm; Reply: 4
I make spelt sourdough bread and sell starters.  You can buy dry or frozen starters.....kinda pricy so taking time to collect your own is worth it as described by Ruthiegirl.   I have collected my own yeasties also, but use 1 part water to 1 part flour, cover and leave at room temp for a week or more.  Perhaps a local search will yeild someone close who sells some " live ones".
A very useful trick is to work in 1 tsp. baking soda when you knead the bread to  sweeten up the sour taste some.  I sure can tell when I forget the soda.    
Posted by: san j, Friday, February 18, 2011, 8:53pm; Reply: 5
So what's the deal with San Francisco? I've heard it said that the "air quality" here makes particularly good, sour sourdough -- Do you have an opinion on that?
Posted by: san j, Saturday, February 19, 2011, 8:09pm; Reply: 6
Just found this, scrolling around for info re: San Francisco's distinct sourdough (Type I).
This site is for buying sourdough yeast... A whole variety is offered...
You can choose the region of the world you want to get a culture from!
Note: San Francisco is at the TOP.  :) But all sorts of unusual locations are listed. Looks like fun, if bread-baking is your thing.
Posted by: Drea, Saturday, February 19, 2011, 9:38pm; Reply: 7
It appears that, while they don't specifically say it, all the cultures are wheat-based. :-/
Posted by: MsRubyLu, Saturday, February 19, 2011, 10:51pm; Reply: 8
There is a rye based sourdough starter recipe at:
Posted by: Drea, Saturday, February 19, 2011, 11:10pm; Reply: 9
Hey, thanks! :D Sounds easy enough! ;)
Posted by: purlgirl, Sunday, February 20, 2011, 4:44am; Reply: 10
MsRubyLu - nice link on Rye starter and bread -
Can you tell me what it is in oz and cups?

100 grams
100 ml
800 grams
300 grams
450 ml
Posted by: Drea, Sunday, February 20, 2011, 4:48am; Reply: 11
Posted by: purlgirl, Monday, February 21, 2011, 12:39am; Reply: 12
Drea thank you so much - talk about teach a girl to fish instead of just answering the question.
I marked it as a favorite.  :D
Posted by: Drea, Monday, February 21, 2011, 12:41am; Reply: 13
It's a favorite for me, too, which is why I was able to find it so quickly! 8)
Posted by: MsRubyLu, Monday, February 21, 2011, 12:50am; Reply: 14
Thanks Drea,  I only have the conversions in a book  :)
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