Family Living
Focus
Nancy Wriker
Lancaster Co.
Extension Agent
The other day someone called
and asked, "How safe are sour
dough starters and friendship
breads?" This is a situation
involving helpful bacteria and
harmful bacteria. Some bacteria
contributes to making foods
such as cheese, yogurt, sauer
kraut and sourdough. Harmful
bacteria may cause foodborne
illness.
The concern arises when the
instructions say to leave the
product, which often contains
milk, at room temperature. Food
science experts at Cornell,
Oregon State, and Washington
State Universities have com
mented that here seems to be lit
tle risk of contacting foodbome
illness from properly pre-
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There’s no
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Penn Run, Pa. Sandy Lake, Pa. Annville, Pa.
412-254-4753 412-376-2489 717-867-2211
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Elizabethtown, Pa.
717-367-8867
pared and handled starter.
"Properly prepared starters are
safe because they become acidic
due to the fermentation action of
lactic acid forming bacteria pre
sent in the mixture. These bac
teria and the acid environment
formed inhibit the growth of
bacteria."
Recently there has been a
revived interest in the starters
used to make several kinds of
breads and cakes. Sourdough
has a pungent, earthy flavor it
imparts to baked goods that
yeast cannot provide. Before we
had the modem convenience of
purchased yeast, folks made a
mixture called sourdough which
needed to be replenished ahd
tended each day. It is said that
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717-762-3193
they even slept with it to keep it
warm so it would be ready to
make flapjacks in the morning.
Many people have their
favorite recipes which they
share with friends along with a
cup of starter dough. In some
recipes the starter itself makes
the bread rise; in others addi
tional leavening agents are
used. Good starters add a char
acteristic flavor and texture to
bread products. An experienced
sourdough baker will be able to
tell whether or not they have the
intended result.
There are some precautions
for handling sourdough and
friendship breads starters:
For best results, store the
starter in the refrigerator.
Use a scalded glass jar or plastic
bowl with a cover. Storing in a
warm place increases the possi
bility that unwanted bacteria
will ruin the product.
Refrigeration does not harm the
yeast, it just slows the rate of
growth.
If you prepare sourdough
starter from scratch, pasteur
ized milk will not produce lactic
acid and form a good starter
because the pasteurization has
killed the bacteria that initiate
the process. Pasteurized milk
can be added to already-started
GRUMELLI
FARM SERVICE
Quarryville, Pa.
717-786-7318
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Roxbury, Pa.
717-532-7261
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Quakertown, Pa.
215-536-7523
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215-767-7611
Oley, Pa.
215-987-6257
Lancaster Farming, Saturday, December 27, 1M7436
starters because the organisms
from the original culture are
there. Experts suggest using a
starter recipe that calls for cul
tured buttermilk or yogurt with
active bacterial cultures.
Be aware that a starter may
have been originally started
using raw milk and may be a
source of harmful bacteria.
Never taste raw starter. The
baking process will destroy
harmful bacteria that may be
present.
Discard starters that smell
bad, turn reddish, orange, or
green in color or grow mold.
Good starters are bubbly and
Here’s Some Real Cool Facts!
Everyone knows that meal and ice
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but whai about potato chips > Chips in
the freezer and batteries in the refriger
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tor getting the most out of your retng
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In addition 10 batteries in (he Indge,
the experts also reumimemJ keeping
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To get the best possible service out of
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First, arrange foods on the refrigerator
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For food safely it is necessary to al
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have a sour smell; friendship
bread starter should have a
swept, tangy smell.
Starter can be frozen if it is
not going to be used for several
weeks. When you want to use it,
thaw in the refrigerator, stirring
occasionally. When completely
thawed, set out at room temper
ature for 24 hours to increase
fermentation action.
Use personal and kitchen
cleanliness when preparing
starters.
Practice, experience and good
recipes add up to success in
making sourdough breads and
other baked products.
ways make sure everything in the re
frigerator is tovereil or properly
wrapped Exposed food can he contam
inated with bacteria from the air - even
inside the fridge
Here are some unusual ideas to con
sidcr
Don't throw awjy leltover cotlee or
lea Iced lea and ieed codec tastes
heller over ice cubes made from cotlee
or lea Simply freeze old cotlee or lea
in an ice cube Iray l-.mpiy the tray
into a freezer bag -and keep on hand lor
later use
When preparing a large amount ol
salad lor a dinner party and retng
eraior space is sparse, thoroughly wash
out the crisper bin and make the
salad right there in the bin This saves
space and the salad remains crisp until
it is served
lor more nilorniation about salads,
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75 Goodyear Rd.
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