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
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
SOURDOUGH BREAD STARTER
This is your basic Sour Dough bread starter to be used over and over again. Look for the sour dough bread recipe to make use of this starter. There are two ways to make sour dough starter one without yeast where you feed the starter daily and this recipe where you just let the yeast do the work and let it sit for 3 or 4 days. Be sure that you clean the jar well before putting the saved starter back in it.
Provided by Bergy
Categories Sourdough Breads
Time P4D
Yield 1 starter
Number Of Ingredients 4
Steps:
- Dissolve yeast in 1/2 cup warm water, rest for ten minutes.
- Mix in flour, sugar& remaining water.
- Allow to stand, loosely covered, in a warm place for 3 or 4 days. Use a large (preferably ceramic) bowl as it will rise considerably.
- Every time the batter is used to make a product set aside 1 cup to be used as a"starter" for another batch.
- Keep covered in the fridge (a pint jar works nicely).
- To make it into a basic batter again, add another 2 cups flour& 2 cups warm water and allow to stand at room temp overnight It is now ready to use, but again reserve a cup of the starter.
SOURDOUGH STARTER (FOR CLASSIC SOURDOUGH BREAD)
This is the starter that goes with Classic Sourdough Bread that I posted earlier. Sorry for the oversight. Note: This does not include the 2-3 days feeding time or the wait time for it to become full strength.
Provided by CJAY8248
Categories Sourdough Breads
Time 15m
Yield 8 loaves, 96 serving(s)
Number Of Ingredients 4
Steps:
- Dissolve yeast in water in a large plastic container (gallon size works well). Add sugar. When yeast bubbles (about 10 minutes), stir in flour until you have a smooth paste.
- Cover loosely to allow gases to escape and place in a warm spot in your kitchen 2 to 3 days. The mixture should bubble and give off a sour odor. Stir starter once a day, making sure to stir in any crust that's formed. After this point, you can store starter in the refrigerator or leave it out in a cool, dark area of your kitchen.
- Feed starter by stirring in 1 cup all-purpose flour and 1/2 cup water every day if you leave it out, or every few days if it's refrigerated; otherwise, it will become too acidic and eventually die.
- Once starter has grown a few weeks and has reached full strength, you can decrease feedings to once a week.
- If you don't use your starter regularly, it's going to get unruly and burst the bounds of it's container. Give some away to friends along with feeding and baking instructions.
CLASSIC SAN FRANCISCO SOURDOUGH BREAD
I have looked hi and low for a recipe like this. I am so happy to have found it. Perfect slathered in butter or as a sandwich (grilled is great)
Provided by startnover
Categories Sourdough Breads
Time 12h30m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- In a large bowl, combine the water, sourdough starter and 4 cups of flour.
- Mix well and cover with plastic wrap in a warm place 8-12 hours (I do it over night).
- The next day stir in the salt and sugar and add flour 1/2 to 1 cup at a time to make a very stiff dough .
- Knead till smooth.
- Cover and let rise 2 to 2-1/2 hours.
- Punch down and divide in half.
- Knead till smooth and form into rounds. Place on a greased baking sheet. Cover lightly and let rise till double and puffy (1 to 1-2 hrs).
- While this is rising mix the 1/2 cup water and 1/2 tsp cornstarch in a small bowl and microwave till boiling, remove from heat and let cool.
- Heat oven to 400°F.
- Carefully place a small pan of hot water on the bottom rack of the oven.
- Cut two slashes across each other on top of each loaf.
- Bake for 10 minutes.
- Pull out the rack and baste each loaf well with the cornstarch mixture.
- Close the oven and allow to bake another 20-25 minutes. Loaves should be a light golden color and sound hollow when tapped on the bottom.
- You are suppose to allow this to cool for 2 hrs to develop the sourdough flavor fully -- we wait maybe 30-45 minutes!
Nutrition Facts : Calories 1383.8, Fat 3.7, SaturatedFat 0.6, Sodium 2342, Carbohydrate 291, Fiber 10.1, Sugar 5.2, Protein 38.7
More about "sourdough starter for classic sourdough bread recipes"
SOURDOUGH STARTER RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (487)Calories 440 per servingTotal Time 120 hrs 50 mins
- Day 1: Combine the pumpernickel or whole wheat flour with the cool water in a non-reactive container. Glass, crockery, stainless steel, or food-grade plastic all work fine for this. Make sure the container is large enough to hold your starter as it grows; we recommend at least 1-quart capacity.
- Stir everything together thoroughly; make sure there's no dry flour anywhere. Cover the container loosely and let the mixture sit at warm room temperature (about 70°F) for 24 hours. See "tips," below, for advice about growing starters in a cold house., Day 2: You may see no activity at all in the first 24 hours, or you may see a bit of growth or bubbling. Either way, discard half the starter (113 grams, about 1/2 cup), and add to the remainder a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) cool water (if your house is warm); or lukewarm water (if it's cold).
- Mix well, cover, and let the mixture rest at room temperature for 24 hours., Day 3: By the third day, you'll likely see some activity — bubbling; a fresh, fruity aroma, and some evidence of expansion. It's now time to begin two feedings daily, as evenly spaced as your schedule allows. For each feeding, weigh out 113 grams starter; this will be a generous 1/2 cup, once it's thoroughly stirred down. Discard any remaining starter., Add a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) water to the 113 grams starter. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating., Day 4: Weigh out 113 grams starter, and discard any remaining starter. Repeat step #6., Day 5: Weigh out 113 grams starter, and discard any remaining starter. Repeat step #6. By the end of day #5, the starter should have at least doubled in volume. You'll see lots of bubbles; there may be some little "riv
- Once the starter is ready, give it one last feeding. Discard all but 113 grams (a generous 1/2 cup). Feed as usual. Let the starter rest at room temperature for 6 to 8 hours; it should be active, with bubbles breaking the surface. Hate discarding so much starter? See "tips," below., Remove however much starter you need for your recipe — typically no more than 227 grams, about 1 cup. If your recipe calls for more than 1 cup of starter, give it a couple of feedings without discarding, until you've made enough for your recipe plus 113 grams to keep and feed again.
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