Alaska Sourest Dough Starter Recipes

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ALASKA SOUREST DOUGH (STARTER)



Alaska Sourest Dough (Starter) image

Make and share this Alaska Sourest Dough (Starter) recipe from Food.com.

Provided by Diana Adcock

Categories     Yeast Breads

Time P3DT5m

Yield 1 starter recipe

Number Of Ingredients 6

1 (1/4 ounce) package yeast
1 teaspoon vinegar
2 1/4 cups water
1 teaspoon salt
2 teaspoons sugar
2 cups bread flour

Steps:

  • Dissolve yeast in 1/4 cup warm water.
  • Add sugar, vinegar, salt, flour.
  • Add remaining water until a creamy batter is formed.
  • Place in a glass bowl, cover and let sit until it starts to ferment.
  • About 3 days.
  • It will take on a powerful boozy smell.
  • Stir again until creamy and measure out what is called for in the recipe.
  • Replenish starter with equal amounts of flour and water.
  • Store in the fridge and bring to room temp before using.
  • It says to allow to ferment for one week between uses but I don't.
  • I do let it sit out overnight after I feed it.
  • This starter took about 1 1/2 months to become really sour.

ALASKA SOURDOUGH BISCUITS AND BASIC STARTER



Alaska Sourdough Biscuits and Basic Starter image

Make and share this Alaska Sourdough Biscuits and Basic Starter recipe from Food.com.

Provided by CJAY8248

Categories     Breads

Time 30m

Yield 1 batch, 4-6 serving(s)

Number Of Ingredients 10

2 1/2 cups lukewarm water
1 tablespoon baking yeast
3 cups flour
1 1/2 cups active starter
1 cup warm water
1 cup flour
1 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda

Steps:

  • Sprinkle yeast on water and allow to dissolve for 5 minutes. Gradually stir in flour, beating until smooth. Pour into crock or jar, cover loosely with cheesecloth or foil, and set in a warm place to ferment for a couple of days. Mix starter, water and flour. Set in warm place to work overnight. To your sponge, add 1 cup flour. Stir. Mix 1/2 cup flour, salt, baking powder, and baking soda. Add all at once to dough, stirring with fork. Turn onto floured board, knead lightly, and cut out. Place on baking pan, brush tops with butter and allow to rise in warm place until doubled in bulk. Bake at 400* for 20-25 minutes. Prep time is for actual baking only.

Nutrition Facts : Calories 635.1, Fat 1.8, SaturatedFat 0.3, Sodium 838.5, Carbohydrate 132.6, Fiber 5.3, Sugar 0.5, Protein 18.9

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