Simple Sourdough Starter Recipes

SOURDOUGH STARTER

Learn how to make a bubbling sourdough starter using white bread flour and water. After feeding the starter for five days, you can use it to make a sourdough loaf

Provided by Barney Desmazery

Yield Makes 2 loaves (12-15 slices each)

Number Of Ingredients 1

Sourdough starter image

Steps:

Day 1:To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs.
Day 2:Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
Day 3:Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
Day 4:You should start to see some activity in the mixture now; there should be some bubbles forming and bubbling on top. Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
Day 5:The mixture should be very active now and ready for making your levain (starter). If it's not bubbling, continue to feed it on a daily basis until it does. When it's ready, it should smell like yogurt.
You now have a starter, which is the base to the bread. You'll need to look after it, but naming is optional! Keep it in the fridge (it will stay dormant) and 24 hrs before you want to use it, pour half of it off and feed it with 100g flour and 100g water. Leave it at room temperature and it should become active again. The longer the starter has been dormant, the more times it will need to be refreshed - the process of pouring off half the starter and replacing it with new flour and water - to reactivate. If your starter is ready to use, a teaspoonful of the mixture should float in warm water.The starter can now be used to make white sourdough bread.

Ingredients

250g strong white bread flour , preferably organic or stoneground

SOURDOUGH STARTER

Make your starter in a glass container and store in the refrigerator after fermentation has occurred.

Provided by Esther Nelson

Categories Bread Yeast Bread Recipes Sourdough Bread Recipes

Yield 15

Number Of Ingredients 3

Sourdough Starter image

Steps:

In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely.
Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of overflow. Check on occasionally.
When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it, THROW IT OUT! and start over. Keep it in the refrigerator, covered until ready to bake.
When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains! Sourdough starters improve with age, they used to be passed down generation to generation!
Use this starter to make the Sourdough Chocolate Cranberry Cake, and the Sourdough Chocolate Cake.

Nutrition Facts : Calories 62 calories, Carbohydrate 12.9 g, Fat 0.2 g, Fiber 0.5 g, Protein 1.9 g, Sodium 1.5 mg

Ingredients

1 (.25 ounce) package active dry yeast
2 cups warm water
2 cups all-purpose flour

More about "simple sourdough starter recipes"

SIMPLE SOURDOUGH STARTER - SOURDOUGH MADE SIMPLE

2019-07-15 Stir, level, cover, mark, and store. 12 hours after Step 4, your mixture should have doubled, if not tripled. If it hasn’t at least doubled, give it a …
From sourdoughmadesimple.com
Cuisine Not Edible
Estimated Reading Time 7 mins
Category Starter

On the morning of Day 1, in a clean, non-reactive (glass or plastic) container, add 100 grams of whole wheat flour and 100 grams of warm (95 to 100 F) water. For best results, the container should have steep/vertical sides (like the Food Containers recommended or a Mason Jar), a base diameter less than 4 inches, and be clear or translucent. This will allow you to easily mark and monitor the activity of your starter. It's also really important that the container is as close to a liter (or 32 ounces) as possible so that it has enough room to triple. After adding the flour and water, stir the mixture with your hand, a small spatula, or a stainless steel spoon to make sure all of the flour is incorporated. You can mix it any way that you like; however, a vigours stir will get the job done faster.
Once fully mixed, level everything off and loosely cover with a lid. The lid you use could be for something else (e.g., a Pyrex bowl). You just want to make sure that the carbondioxide created by your starter can escape. For the last part, use a piece of tape or rubber band to mark off the starting point of the flour/water mixture and place the container in a warm spot in your house (ideally 70-75 F) but out of the sun.
After 24-36 hours, you should see some activity. Most likely rising and air pockets on the side. Once your mixture is showing these signs and has risen close to about 50% above your intial starting point, add another 100 grams of whole wheat flour and 100 grams of warm water to the mixture (you should use the same container). Follow the same steps of stiring, leveling, covering, marking, and storing.
During the 24 hours after your Day 2 feeding, your starter should be pretty active and have doubled and possibly fallen. If it hasn't doubled, let it go up to 36 hours. If it hasn't doubled after that, see the first note in the Notes section below. If your starter doubled and everything is cool, stir the mixture (it will shrink when the air is removed) and then throw away all but 100 grams of your starter in progress. Add 100 grams of warm water and 50 grams of the whole wheat flour and 50 grams of the AP flour to your starter. Stir, level, cover, mark, and store.

Simple Sourdough Starter Recipes

SOURDOUGH STARTER

Learn how to make a bubbling sourdough starter using white bread flour and water. After feeding the starter for five days, you can use it to make a sourdough loaf

SOURDOUGH STARTER

Make your starter in a glass container and store in the refrigerator after fermentation has occurred.

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