Unknownchef86s Bread Starter Recipes

AMISH FRIENDSHIP BREAD STARTER

Make something special to share with a friend! This delicious starter can make a variety of breads. Do not use metal containers or utensils.

Provided by GINNY LEE

Categories 100+ Everyday Cooking Recipes

Time P9DT40m

Yield 120

Number Of Ingredients 5

Amish Friendship Bread Starter image

Steps:

In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
On days 2 through 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 through 9; stir only.
Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

Nutrition Facts : Calories 33.9 calories, Carbohydrate 7.7 g, Cholesterol 0.5 mg, Fat 0.2 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 2.6 mg, Sugar 5.3 g

Ingredients

1 (.25 ounce) package active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk

MATT PRESTON'S NO PROVE BREAD

Make and share this Matt Preston's No Prove Bread recipe from Food.com.

Provided by Stephanie Z.

Categories Breads

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 4

Matt Preston's No Prove Bread image

Steps:

For the bread, combine flour, salt and yeast in a large bowl. Stir in water until well combined. Cover with plastic wrap, then refrigerate overnight.
Remove bowl from fridge 1 hour prior to cooking, and allow to come to room temperature.
Preheat oven to 220°C.
Line two baking sheets with baking paper, and generously dust sheet with flour. Place half of the dough onto one tray and place in oven for 1 hour or until golden, and the inside sounds hollow when knocked on the base. Make rolls and a smaller long loaf with remaining half of dough. Bake in oven for about 40 minutes or until golden and hollow inside.

Nutrition Facts : Calories 459.9, Fat 1.3, SaturatedFat 0.2, Sodium 878.9, Carbohydrate 96, Fiber 3.8, Sugar 0.3, Protein 13.5

Ingredients

1 kg bread flour, plus extra to dust
1 tablespoon salt
1 tablespoon instant dried yeast
950 ml lukewarm water

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

Sourdough Bread Starter image

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.

Ingredients

1 (1 tablespoon) package dry yeast
2 1/2 cups water
2 cups flour
1 tablespoon sugar

More about "unknownchef86s bread starter recipes"

SOURDOUGH STARTER RECIPE | KING ARTHUR BAKING

Web 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, …
From kingarthurbaking.com
4.3/5 (497)
Calories 440 per serving
Total 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.

Unknownchef86s Bread Starter Recipes

AMISH FRIENDSHIP BREAD STARTER

Make something special to share with a friend! This delicious starter can make a variety of breads. Do not use metal containers or utensils.

MATT PRESTON'S NO PROVE BREAD

Make and share this Matt Preston's No Prove Bread recipe from Food.com.

SOURDOUGH BREAD STARTER

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