Thursday, February 28, 2013

Sourdough Fruit Bread

Round two of the potato starter was looking really good, bubbling up a storm every time I fed it. Then it fizzled.  I really don't know what happened.
I've been using it to bake fruit breads, cutting back on the baking soda and baking powder called for in the recipes.  The first three batches turned out really well.  I should have taken pictures.

Yesterday there was almost no bubbling to the start after feeding, so I gave it a tablespoon of sugar for a treat.  That got some bubbles going.  The bread turned out ok, but somewhat moister and flatter than it has been.
I saved the potato and bean water from supper last night to put back into the starter this morning.  Hopefully that'll give it a boost and get things moving a little better.

This start is still living on the table in a bowl too.  I'm finding it easier to manage (and remember to use) than the ones that were tucked into the cupboard.  Of course, the temperatures have risen outside, so keeping it warm isn't as much of a chore either.


  1. Wendy,
    Playing with your food is working out, and it's entertaining, too. I am amazed you can use potato and bean water. Is this bean water clear, like from green beans or thick and opaque like navy bean liquid?

    Long ago, I used a banana bread recipe and powdered eggs I had. The bread was only about 1 1/4 inch high. But, it was delicious. A friend begged me to make it for him all the time. The banana bread was not pretty or normal looking, but it is the best I have ever had or made. If you have any rum, substitute that in double the amount of vanilla called for. Stores used to sell rum flavoring with alcohol. Now, it all artificial flavoring.

    1. Yup, green bean water. I strain my vegetables into a metal bowl, then the water goes into the doggy stew pot. This time I let it cool overnight and added some to the starter first.

      I'm not sure how much wild yeast you might find on bean skins, especially since they've been washed and blanched already, but I only have one metal bowl, so the water was mixed.

      The starter was made with potato water to begin with. Directions here:

      It's not strong enough yet to rise the dough on it's own, so experimenting with fruit breads and cakes instead of regular bread is a win-win.