1 beer, flat
1 1/4 cup flour
Directions
Mix well, let sit on counter 5-10 days, stir 3 x per day. When it
begins to separate into creamy thick bottom and thin liquid top is
ready to use in any sourdough recipe. I do have a good sour bread
recipe if anyone needs it reposted... it's a killer for tang! Kylli
KYLLIKKI FULLER (BHHJ17B) Reformatted by Elaine Radis
Servings: 1 servings
Beer Sourdough Starter Recipe brought to you by Recipe Ideas
Categories: Beer; Bread; Breads; Dessert
The History of Recipes
Academics have proved the existence of recipes far back into the far past, at least as far back into recorded history as the Egyptians, and maybe further still. In practice though, mostly, these old recipes were just very simple pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Much later, in Roman times a roman called Apicius created some scripts detailing recipes prepared by the Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and dessert, a very modern way of dining. Additionally, he informs us how the Roman chefs were skilled in the use of a good variety of spices and herbs, including some that we all recognise like basil, mint and asafoetida. Continuing our culinary historical journey, we find a couple of cookery books which date from the 14th Century : a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian food that we all know today, but rather descriptions of the types of food prepared by the chefs of the rich and wealthy people of that time. Later on, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from Arab countries, such as parsley, basil and rosemary. These new foods and tastes prompted an eruption in recipe manuscripts, most of which are now in academic collections. Over the succeeding few hundred years, the powerful and rich competed to lay on the most exotic meals, and as a consequence, cooks and their collection of recipes were highly sought after. However, it wasn`t until the 19th century that fine cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, testing, and writing down recipes to allow everyone to enjoy them. When we get to the twentieth century, cookbooks are highly popular mostly due to more people being able to read, people having more free time and being a little richer. The TV revolution gave us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing us all to access thousands of recipes such as those found on this site. |
We hope you enjoy this Beer Sourdough Starter recipe.
