SOURDOUGH BREAD III
This recipe won 1st place in the sourdough category of the Michigan State Fair 3 years in a row! Best if baked in a cloche, a covered stoneware baking stone.
Provided by Warren Wickland
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 2h40m
Yield 12
Number Of Ingredients 9
Steps:
- Mix all ingredients in a bread machine using the Manual cycle. That's usually two mix cycles of approximately 15 to 20 minutes with the rise cycle between them of about an hour.
- Turn the dough out onto a lightly floured surface. Form the dough into a single round loaf. Place the loaf on a baking stone or baking sheet which has been lightly oiled and sprinkled with cornmeal. Cover loaf and let rise in a warm place until nearly doubled in size, about 40 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake in preheated oven for 20 to 30 minutes, until golden brown and loaf sounds hollow when tapped. Let cool on a wire rack.
Nutrition Facts : Calories 267.6 calories, Carbohydrate 47.8 g, Cholesterol 1.8 mg, Fat 4.2 g, Fiber 2.2 g, Protein 9.1 g, SaturatedFat 0.9 g, Sodium 629.6 mg, Sugar 4.9 g
SOURDOUGH STARTER
Many years ago, I received this recipe and some starter from a good friend. I use it to make my own sourdough bread. -Delila George, Junction City, Oregon
Provided by Taste of Home
Time 10m
Yield about 3 cups.
Number Of Ingredients 3
Steps:
- In a covered 4-qt. glass or ceramic container, mix flour and yeast. Gradually stir in warm water until smooth. Cover loosely with a kitchen towel; let stand in a warm place 2-4 days or until mixture is bubbly and sour smelling and a clear liquid has formed on top. (Starter may darken, but if starter turns another color or develops an offensive odor or mold, discard it and start over.) , Cover tightly and refrigerate starter until ready to use. Use and replenish starter, or nourish it, once every 1-2 weeks. To use and replenish starter:Stir to blend in any liquid on top. Remove amount of starter needed; bring to room temperature before using. For each 1/2 cup starter removed, add 1/2 cup flour and 1/2 cup warm water to the remaining starter and stir until smooth. Cover loosely and let stand in a warm place 1-2 days or until light and bubbly. Stir; cover tightly and refrigerate.To nourish starter:Remove half of the starter. Stir in equal parts of flour and warm water; cover loosely and let stand in a warm place 1-2 days or until light and bubbly. Stir; cover tightly and refrigerate.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
SOURDOUGH STARTER
This is an adaptation of the instructions for making a starter outlined by Peter Reinhart in his "Artisan Breads Every Day." It takes a little more or less than a week of mixing flour with liquid - Mr. Reinhart starts with unsweetened pineapple juice (though you could also use orange juice or apple cider), then switches to water - to achieve a vigorous, living starter. Once it is bubbling and fragrant, with a light yeasty-boozy scent, you can use it and feed it daily with a cup of flour and a half-cup of water. Or put the starter in the refrigerator and feed it weekly, always discarding (or using!) a cup of the original when you do. (All measurements are by weight.)
Provided by Oliver Strand
Categories dinner, lunch, project
Time P8D
Yield 2 pizza recipes and leftover starter
Number Of Ingredients 3
Steps:
- Make seed culture: Combine 1 ounce of the flour and 2 ounces pineapple juice in a large glass or small nonreactive bowl. Cover tightly with plastic wrap and leave at room temperature, stirring with a wet spoon twice a day. Bubbles should appear after 24 to 36 hours. After 48 hours, add 1 ounce flour and remaining pineapple juice, stirring to incorporate. Re-cover with plastic wrap and leave at room temperature, stirring with a wet spoon twice a day. When it is foamy, in 1 to 4 days, combine 2 ounces flour and 1 ounce filtered or spring water in a medium nonreactive bowl. Add seed culture, stirring to incorporate, and re-cover with plastic wrap. Stir twice a day to aerate.
- When mixture has doubled in bulk, in 1 to 2 days, convert it into a starter: Combine 12 ounces flour and 9 ounces filtered or spring water in bowl. Add 4 ounces of seed culture mixture (discard the rest, or use to make a second starter) and mix until fully incorporated. Transfer to a lightly floured surface and knead for 2 minutes. It should have the consistency of bread dough. Transfer to a nonreactive bowl and let rest at room temperature until it doubles in size, about 4 to 8 hours. Knead lightly, then store in container with tight-fitting lid (container must be large enough to let starter triple in bulk). Store in refrigerator.
Nutrition Facts : @context http, Calories 424, UnsaturatedFat 1 gram, Carbohydrate 89 grams, Fat 1 gram, Fiber 3 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 2 grams
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
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.
More about "sourdough starter iii recipes"
SOURDOUGH STARTER RECIPE: STEP-BY-STEP - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (5)Total Time 120 hrsCategory BakingCalories 498 per serving
- Place a clean glass jar on your digital scale and zero it out. (To remove the weight of the glass jar; anything you add now will be the weight of whatever you add.) Use a spoon to add all-purpose unbleached flour until the scale reads 35g. Now add 35g of lukewarm water. (You can choose to zero the scale again so the water weight reads 35g.)
- After 24 hours, it’s doubtful whether you will see any activity at all, but if you see a bubble or two, that means your starter is getting off to a good start. At this point, it likely won’t smell different, but this is normal.
- You should start to see bubbles forming now, and you may be able to detect a vinegary sour smell. If not, don’t despair. Just proceed, and be sure that you are putting the starter in a warm humid place.
- You really should start to see bubbles forming now. Your starter will take on a more sour or vinegary fragrance, and it may even smell a little like beer. This is all good and means your sourdough starter is developing nicely. If not, wait another day and be sure that you are putting it in a warm place. Repeat the same process from Day 3, using 35g whole wheat flour.
EASY SOURDOUGH STARTER RECIPE FOR BEGINNERS - LITTLE …
From littlespoonfarm.com
5/5 (117)Category Side DishCuisine AmericanTotal Time 168 hrs 5 mins
- Day 1: Mix 1/2 cup (60 g) whole wheat flour, 1/2 cup (60 g) all-purpose flour and 1/2 cup (120 g) water in a clean jar. Cover the jar loosely and leave it in a warm area, 70°F (21°C), for 24 hours.
- Days 3-7: Add 2 tablespoons (30 g) of starter from the day before to a clean jar along with 1/2 cup (60 g) all-purpose flour and 1/4 cup (60 g) water. Stir until smooth, cover loosely and let rest at room temperature for 24 hours.
- Repeat daily feedings until the starter is ready to bake with. You'll know it's ready when it doubles in size within 4-12 hours after feeding it, the texture looks light and fluffy with plenty of bubbles on the surface and around the sides of the jar. Colder kitchens will take longer than warmer kitchens.
HOW TO MAKE SOURDOUGH STARTER - FOOD NETWORK
From foodnetwork.com
Author By
EASY SOURDOUGH STARTER RECIPE | OLIVEMAGAZINE
From olivemagazine.com
{EASY!} SOURDOUGH STARTER - I AM HOMESTEADER
From iamhomesteader.com
100+ SOURDOUGH RECIPES ~ BREAD, BISCUITS, CAKES, …
From practicalselfreliance.com
HOMEMADE SOURDOUGH STARTERS - ALLRECIPES
From allrecipes.com
THE ULTIMATE SOURDOUGH STARTER GUIDE | THE PERFECT LOAF
From theperfectloaf.com
10 SOURDOUGH DISCARD RECIPES TO MAKE WITH YOUR EXTRA …
AN ABSOLUTE BEGINNER'S GUIDE TO SOURDOUGH STARTER AND BREAD
From thekitchn.com
HOW TO MAKE SOURDOUGH STARTER FOR THE FIRST TIME. EVERYTHING YOU …
From abc.net.au
HOW TO MAKE SOURDOUGH STARTER RECIPE | THE RECIPE CRITIC
From therecipecritic.com
10 WAYS TO USE UP SOURDOUGH STARTER | BBC GOOD FOOD
From bbcgoodfood.com
SOURDOUGH 101 - THE PIONEER WOMAN
From thepioneerwoman.com
HOW TO MAKE A SOURDOUGH STARTER FROM SCRATCH - GOOD …
From goodhousekeeping.com
BEGINNER SOURDOUGH STARTER RECIPE - THE CLEVER CARROT
From theclevercarrot.com
AMERICA'S BEST THROWBACK BREAD COURSE IS FOUND AT TEXAS ROADHOUSE
From salon.com
EASY SOURDOUGH STARTER RECIPE (FROM SCRATCH) | KITCHN
From thekitchn.com
You'll also love