MT C Perfil

You can either catch your own natural yeast from the air, but depending upon where you are it might be a bit cool to do it. You can start one in the dead of winter but the chances are kinda reduced. Better when its warmer. There are several starters around that have used commercial yeast to begin with and they aren't really that bad to the taste, but the purists will shame you! LOL I think there is a good article on About.com. I had some sites I had book marked but lost just about everything in the Great Computer Crash. I use backup now. But if you do a search you can find a bunch of very good sites with good descriptions on how to get a starter going.

There are several places on line that specialize in 'area' yeasts and some of the places have really categorized them as to how to use them as well. Just search for sourdough starter sales and you'll have more than you know what to do with.

The yeasts coming out of Montana are much like you describe, lacking aroma but having the taste. Some are good risers and some aren't so good. My sister in law obtained a starter starter from a professor at Montana State University which has been running some sixty years now. And it is a good one. But if you want to know what you are getting I'd say go to one of the retailers and see what they have.

Hi Joyce,

I am actually in Kuwait, looking for work. Most days I do wish I was back in Great Falls as its just a little warm here and I haven't yet developed much of a yearning for dust storms.

Sure, I'll share. I will warn you though that what recipes I use could most likely use some doctoring to suit your taste. I'm one that just keeps it as simple as possible and have developed my own simplest methods by looking at others recipes and figuring out the very basics of what is required. I kind of think I'm doing as the old cookies did from the back side of chuck wagon. Of course I have no proof of that, they could have been really fancy with all the additions.

I'm thinking you might like bread recipes, basically, but I also have for cookies, pizza shells, dinner rolls, hot dog and burger buns and a few other 'in process'. Having a bit of a problem with fruited muffins as they always come out a bit gummy around the fruit, except of course when I over cook them. Tried dipping the fruit in flour or sugar before adding to the batter and keeping the stirring to a minimum, and it helps some, but still I seem to be stuck there. I've had some great biscuits that a friend of mine makes, but she won't give it up, unless I marry her. And so that being mostly out of the question, I've got that in development too. For me, 'in development' is more for developing repeatability as I won't let things go unless it works most every time. Like my chocolate cake. I only get a descent one about 80% of the time and, of course, when I need it the most, I end up with one in the 20%. But considering the nature of sourdough, that isn't really too bad as a change in anything, particularly from dry to wet weather, can have adverse affects.

I know I should be posting the good ones on here and I will, eventually. Especially now that I have an inquiry. And thanks for that by the way, I am really flattered that a professional such as yourself should ask.

Let me know if anything is of particular interest, I will leave you a note on my famous rye. LOL

Carl