NO COMMERCIAL YEAST STARTER
It may take a little time, but making a good starter is easy! It is best to use organically grown flour and non-chlorinated water because they contain no chemicals which might kill the wild yeast.
Provided by SUZQ
Categories Bread
Time P2DT23h10m
Yield 4
Number Of Ingredients 2
Steps:
- Combine flour and spring water in a medium bowl; stir well. Cover loosely with a cloth and let sit on a kitchen counter for 2 to 3 days, or until bubbly.
- To use and feed your starter; take out the amount needed for your recipe and then replace that amount with equal parts flour and spring water. If you keep your starter at room temperature it should be fed every other day, and if refrigerated, fed weekly. If you accumulate more starter than you need, simply pour a few cups down the drain before feeding it.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 47.7 g, Fat 0.6 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 0.1 g, Sodium 2.4 mg, Sugar 0.2 g
SOURDOUGH STARTER W/O YEAST
Capturing yeast spores is an ancient process. See if you can "trap" your own using potato water. Uses: Take one cup of starter and add to your favorite pancake recipe. Sour Dough Buckwheat waffles...Use a cup of starter in place of 2 pgks of yeast in your bread recipe.
Provided by Aroostook
Categories Sourdough Breads
Time P3D
Yield 1 pint
Number Of Ingredients 4
Steps:
- Cook potato peelings until tender Set potato water aside to cool and settle for ½ hr. Ladle off 2 c. water, leaving settlings
- In a sterilized 2-quart glass/ceramic bowl, using a wooden spoon, mix honey, flour and warm water.
- Mix until thick batter forms.
- Leave uncovered in your kitchen for ½ hr. to "trap" the yeast spores in the air.
- Cover loosely with lightweight kitchen towel.
- Let stand in warm place for 24 hours.
- Stir then cover loosely.
- Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour... stirring once a day.
- Place in a one quart jar and store in refrigerator.
- *Forevery cup of starter removed, replace with it w/ one c. of spring water and one c. of flour
- *If the starter is not used within one week, you must feed it by removing a cup and replacing it w/ a c. of four and a cup of water*
- If a clear liquid rises to the top of starter during storage, simply stir it back in.
- *If the liquid turns a light pink, it means the starter is beginning to spoil so discard*
- Store in the freezer if you like.
- Just store in a roomy plastic container allowing for freezing expansion.
Nutrition Facts : Calories 1204.8, Fat 2.7, SaturatedFat 0.5, Sodium 24.6, Carbohydrate 260.5, Fiber 13.4, Sugar 20.3, Protein 31.9
SOURDOUGH STARTER ( NO YEAST KIND)
This starter recipe was developed by a bakers school and it has worked very well for me. This uses skim milk because the homogenization/pasturization process not only blends the butter fat in but retards the normal souring process of milk, so milk will not sour first before going rotten, but goes straight to rotten in a little longer period of time. So please stick with skim milk in this recipe.(1 cup flour+ 1 cup milk= 1 cup starter)Cooking time is maturing/ripening time.
Provided by bshemyshua
Categories Grains
Time P10DT3m
Yield 1 cup batch, 1 serving(s)
Number Of Ingredients 2
Steps:
- Take 1 cup skim milk, cover with a fabric cloth to keep dust out and set aside on the kitchen counter for 2 days until it smells sour.
- Then add 1 cup flour, stir mixture until blended and cover again. With in 2 days this mix will make bubbles and have a spongy look.
- If liquid has separated, stir it back into.
- mixture.
- If no bubbles show by the 5th day after putting out milk, throw out and start over.
- If you want to double the starter at this point you can add an additional 1 cup milk and 1 cup plain flour to the starter, then stir and set aside, loosely covered for a few more hours.
- Then refridgerate. You can bake bread with this at this point, but if a good sourdough flavor is desired, allow to mature in the refridgerator for another week.
- Can be used with my recipe for sour dough bread or any sour dough bread recipe.
- I would also like to mention that I have frozen this starter for as long as six months with good results and no need to feed it. Simply pour 1 cup of starter into a zip lock freezer bag and freeze. To use place on kitchen counter for a day to thaw and either use immediately or leave to foam for a few more hours.
Nutrition Facts : Calories 555.9, Fat 1.8, SaturatedFat 0.6, Cholesterol 4.9, Sodium 147.6, Carbohydrate 109.1, Fiber 3.4, Sugar 0.3, Protein 22.6
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