And it is STILL raining...feel like I am in the PNW !! So the bean saga continues. I froze the leftovers of the last 2 dishes...each container has 3 c in it so that is a nice lunch for us. Now we move on to the pinto beans. Tonight was farro soup from Garfagnana Italy. We love farro. It is an ancient grain similar to barley. This soup usually has cannellini beans in it. I used the pintos and it tastes wonderful. You start with a soffrito...that is garlic/carrots/celery/onion sauteed in EVOO. You then add the farro and toast it. Herbs added next. Since I had cooked the beans before hand I added the tomatoes and water and simmered the farro till tender then added in the beans , It is served with grated parmesan. On the side we had grilled home made sourdough from an Italian formula I tried out the other day. It has a lower salt content as many Italian breads do so it doesn't conflict or detract from the sauce you are serving. Hope you are enjoying this as much as I am. oldhouse...yep it is a LONG trip !! c

People define things to suit themselves. I was talking about the various ways people actually use the word. The problem with a technical distinction on an old word is that it's based on what some new guy thinks it should mean rather than what people mean when they actually say it. Technical distinctions are easier when the word started as something recently specific and branched out from there. OTOH, it can go the other way. We were talking about Wagyu beef awhile back. IIRC, the word just means "beef" in Japanese, but, according to Annie, it means a certain breed here. Google says: Sourdough--leaven for making bread, consisting of fermenting dough, typically that left over from a previous batch That would fit the way it's used in Bbstx's SIL's granny's recipe. Merriam-Webster says: sour·dough: a type of dough that is allowed to ferment before it is baked and that has a slightly sour taste. Full Definition of SOURDOUGH: a leaven consisting of dough in which fermentation is active That might fit the recipe. Wikipedia says: Sourdough is a bread product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts. Nope. Granny's doesn't have wild yeast. All of these are imprecise specifically because there are so many different shades of meaning in common usage. If you want San Francisco style sourdough, a really long fermentation time is required to get it to be that sour. The rule of thumb is less starter/longer ferment/more sour or more starter/shorter ferment/milder flavor.

Loralee, I made my sourdough starter from scratch. I've had it going for a while now. It should be fed weekly. The recipe is from Amy's Bread. I tried others but wasn't happy with them. I like this one because it is made from just organic rye flour and spring water without anything else added. I baked a double batch of sourdough bread today using the starter without the addition of commercial yeast. Ann

I got a package of Goldrush San Francisco Sourdough Starter many years ago and that is how I started mine. You can also make your own. I have Sourdough Jack's (Mabee) Cookbook, which I use to make all kinds of things. azzalea - I am looking for information on how to make dried starter. How did you do it? Thanks. Clare Here is a recipe I got back in the 80's. Starter 1 pkg. active dry yeast 2 cups warm water 3 1/2 cups bread flour 1 tablespoon sugar or honey In a non-metal bowl, dissolve yeast in warm water (110 - 115 deg.). Add flour and sugar, blend well. Cover with clean cloth or plastic wrap. Let stand in warm place (80-85 deg) for 5 days, stirring once a day. When ready it should be bubbly and have yellow liquid on top. Stir that back in before using. You now have sourdough starter. Keep in refrigerator indefinitely. To make bread, 14-36 hours before making bread take a cup of starter and put in large bowl. Add slowly while stirring up to 2/3's the total flour called for in bread recipe. Mix vigorously but only put in enough flour so that you can still stir it with a spoon. Cover and let stand in a warm place for amount of time stated. The longer it sits, the more sour it gets. I let mine go for 48 hours because we like it very sour. After the time is past, follow your sourdough recipe. Here is a link that might be useful: Goldrush San Francisco Sourdough Starter