This looks like a great recipe for Irish Soda bread to go with my Irish Lamb Stew compliments of the intriguingly named Mouth Brothels blog….
It is St. Patrick’s Day and the most Irish bread I know is soda bread. Basically a bread made from baking soda, buttermilk, salt and flour, it was long a staple of thrifty homemakers. Soda bread is a quick bread with little kneading or rise time, so by adding my sourdough starter, I basically quadrupled […]
Sour dough starter? Instructions please
Thanks for the reblog, Shanthini!
To answer your question, Judith: sourdough starter uses naturally occurring lactobacilli and wild yeast to make bread and other things like pancakes, pizzas, cupcakes, etc without the need for commercial yeast. I fell in love with sourdough bread when I lived in San Francisco, CA and have several times kept starter to make bread – it is like a pet that must be fed and watered regularly but the rewards of fresh bread are worth it.
I used King Arthur Flour’s method to start my most recent starter: http://blog.kingarthurflour.com/2012/04/05/creating-your-own-sourdough-starter-the-path-to-great-bread/. By keeping mine in the refrigerator, I need only bake fresh bread once a week (or start a sponge before bed on Saturday night to be able to make delicious pancakes or waffles on Sunday morning – https://cooking.nytimes.com/recipes/1018025-sourdough-pancake-or-waffle-batter).