Suggestions - Cooks / Bakers (duplicate post)

dubw

So, my sour dough starter went down, I couldn't even perk it up with sugar. It was handed down to me from my grandmother. O.k., no crying allowed I know. So, I have the basic recipe and I am just wondering, when I set up my fermentation what would happen if I added a teaspoon of honey? I use honey to make mead, so I am familiar with its fermentation rate. I was hoping to make a sweeter end product without having to add sugar when I make dinner rolls for holidays and family affairs.

Unfortunately, the folks who have in the past lined up for my rolls will be disappointed this year, in twenty years or so the starter might be about right. When I use it in a few weeks it will still be "green."

Goosiesnougs

If you could post the recipe, it would probably be easier to figure out where it went wrong.

I wouldn't use honey, doesn't the yeast "need" the sugar to act as a food source? I'm not a professional by any means, but I do my fair share of cooking, baking, and bread making.

Sherbog

Would you mind posting your recipe. My hubs lost his recipe and I would love to surprise him.

dubw

Basic starter is a no brainer -
One package of dry yeast
2 cups of warm water
2 cups of flour

set in warm place for 8 days.


To keep it going, my grandmother, my mother, and I have only replaced each cup of starter with a cup flour and water and a pinch of sugar.

I am told, it gets its unique flavor from many years of replenishing.

dubw

Oh, sorry, my dinner rolls are a closely guarded family secret ... but you can find dinner roll recipes by the millions on line. I had planned to give the starter to my daughter (if she ever settles down).

dubw

will let y'all know how the honey idea worked - in 8 days.