Creating Your Own Sourdough Starter Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREATING YOUR OWN SOURDOUGH STARTER



Creating Your Own Sourdough Starter image

Sourdough is believed to have originated in Ancient Egyptian times around 1500 BC, and was likely the first form of leavening available to bakers. (UPDATE 05/29/2010: In order to avoid problems with mold, I've modified my recipe to follow the advise of Peter Reinhart (author of The Bread Baker's Apprentice) and recommend using pineapple juice the first two days of fermentation.) NOW, There are a few simple rules to follow when making your own sourdough starter. First, because it is a living organism, never use metal bowls, containers or spoons. When storing the starter, use only glass, crockery or plastic containters with a lid. The container size should be 3 times the volume of the ingredients (to allow expansion). Note: If the jar has a metal lid, poke a hole in the lid and put plastic wrap over the top of the containter. It's very important that it's 'home' be kept clean-- wash and sterilize the container periodically, and again, remember, no metal should ever touch the starter.

Provided by Galley Wench

Categories     Sourdough Breads

Time P3DT30m

Yield 1 Cup Starter

Number Of Ingredients 4

1/4 cup canned pineapple juice (room temperature)
1 cup bottled water (80 - 85 degrees F)
1 cup bread flour
2 tablespoons dark rye flour

Steps:

  • Please note that the process is simple, but will take anywhere from 3-5 days to develop.
  • Day One: Pour 2 tablespoons of pineapple juice into a large clean glass bowl or jar. (Use a bowl or jar that will hold 3 times the volume, as the starter will double in bulk during the fermentation process.).
  • Stir in 2 tablespoons bread flour.
  • Cover container with plastic wrap and set in a warm draft-free area; 70-80 degrees Farenheit is perfect. Hotter temperatures (95-100 degrees) will kill it.
  • Stir at least twice daily.
  • Day 2: To the starter container add 2 tablespoons pineapple juice and two tablespoons bread flour and stir thoroughly. Cover with plastic wrap and set in warm place.
  • Stir at least twice daily.
  • Day 3: To the starter container stir in 2 tablespoons WATER and two tablespoons RYE flour and stir thoroughly. Cover and set in a warm place.
  • Repeat Day 3 if necessary, using bread flour -- When your starter develops a bubbly froth, usually about 3 to 4 days, it is done. You have succeeded -- this can take up to 7 days in some areas,.
  • The starter is now ready to use or may be stored in the refrigerator in a covered jar.
  • CARE AND FEEDING OF YOUR SOURDOUGH STARTER:.
  • The starter will get better with time, so take good care of it!
  • If the starter is not used at least every 14 days, then it must be 'fed'.
  • To feed, pour 2 or 3 tablespoons of the starter into a clean glass bowl (discarding or give away the rest).
  • Stir in 1/2 cup of lukewarm water and 1/2 cup of flour into the starter.
  • Cover bowl with plastic wrap or towel and place in a warm draft-free place for 12 to 24 hours, stirring at least every 12 hours.
  • After 24 hours, the starter should have a plesant sour (yeasty/beer) aroma and is ready for use or may be poured into a clean glass or plastic container, with a lid, and refrigerated for future use. The starter should be used every 7 - 10 days.
  • When Ready To Bake: Remove two tablespoons of starter, add equal amounts of flour and water to obtain the amount of starter required for the recipe (plus slightly more to replenish the starter). As an example, if the recipe calls for one cup of starter, remove a couple tablespoons of the active starter, stir in a little more than one cup of bottled water and 1 cup of flour. Adjust the water/flour as needed, the consistency should be similar to pancake batter.

Nutrition Facts : Calories 539.1, Fat 1.6, SaturatedFat 0.2, Sodium 4.4, Carbohydrate 114.2, Fiber 7.2, Sugar 6.9, Protein 15.6

SOURDOUGH STARTER



Sourdough Starter image

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

1 (.25 ounce) package active dry yeast
2 cups warm water
2 cups all-purpose flour

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 STARTER RECIPE BY TASTY



Sourdough Starter Recipe by Tasty image

This sourdough starter recipe takes a bit of effort to get going, but once it's ready you're in for endless delicious bread. Don't be discouraged if your starter isn't ready in a few days- it takes a little time for it to level out. Keep in mind your sourdough starter is sensitive to temperature, so if your house is very warm, use cooler water, and if your house is chilly, use warmer water.

Provided by Katie Aubin

Categories     Bakery Goods

Time 5m

Yield 1 cup

Number Of Ingredients 7

⅓ cup whole wheat flour, plus more for feeding
⅓ cup bread flour, plus more feeding
⅓ cup warm water, plus more for feeding
cool water, for testing
clear lidded pint container, or larger
food scale, or cups and measuring spoons
rubber band, or tape

Steps:

  • Day 1: Add 50 grams whole wheat flour, 50 grams bread flour, and 100 grams warm water to a clear lidded container with a capacity of 1 pint or more. Mix until there are no dry spots. Scrape down the sides of the container with a spatula. Cover with a lid.
  • Use a rubber band or piece of tape to mark the mixture level. This will allow you to track any movement (eventually it will grow!) Set the starter in a warm spot. Let sit for 24 hours.
  • Day 2: After 24 hours, open the container and look for signs of fermentation in the form of bubbles on top, volume growth, and/or a funky, slightly sweet acidic smell. If you see some of these signs, proceed to the next step. If not, cover the starter again and let sit for another 12-24 hours, until these signs appear. If the temperature in your house is cool, it may take a bit longer.
  • Once the starter has gotten a bit bubbly and funky, it is time to discard and feed. Discard all but about 25 grams (2 tablespoons) of starter (see Note below on how to minimize waste!). Add another 100 grams warm water and stir to dissolve the remaining starter. Add 50 grams of bread flour and 50 grams of whole wheat flour and stir until there are no dry spots. Cover and let sit in a warm spot for another 24 hours.
  • Days 3-15: Repeat the feeding process every day for 7-14 days. Eventually, a few hours after feeding, the starter will begin to grow, almost doubling in size, then deflate again. Once your starter is rising and falling regularly, it is in a good place.
  • To test the readiness of the starter, do a float test: Fill a cup with cool water. Use a clean spoon to take a scoop of the starter (be careful not to stir the starter and deflate the air bubbles that make it float) and carefully plop it in the water. If it floats, it is gassy and alive and ready to make some bread! If not, don't despair, it can take a while to get going. Either wait longer if it has only been a few hours since feeding, or if it has been closer to 24 hours since feeding, discard and feed again.
  • After passing the float test, the starter is ready to use for baking! You may find you like to use your starter when it is young, only a few hours after feeding when it just passes the float test. At this point it will smell sweet. If you want a more sour taste, use the starter 6-12 hours after feeding, when it will be more mature and smell a bit more vinegary and funky. This is up to you!
  • Mold: If you see any fuzzy moldy spots on your starter that are black, red, or blue, unless it is very easy to scrape them off the top, unfortunately you need to start over. Sometimes, a while after feeding or being in the refrigerator, the starter will develop a dark, clear liquid on top. This is called hooch and is harmless. Just pour the liquid off!
  • Flour: Use what you have. If you only have all-purpose flour, you can use that. If you only have bread flour, use that. If you only have whole wheat flour, you can use that, just know that you may need to feed more often because it gets funky more quickly.
  • Discard: It may be tempting not to discard most of your starter every time you feed it because you don't want to waste, but we discard for a variety of reasons. We are giving the starter a lot of fresh food and water to eat. If we don't discard, the starter will retain a lot of that funkiness and also eventually grow to be huge if you just keep adding water and flour to it. I like to discard into another container and keep that container in the refrigerator until I need it for other baking projects. You can fold the discard into banana bread, pancakes, cookies, etc.
  • Storage: Once your starter is up and running, you can either keep it at room temperature and feed it daily, or store it in the refrigerator. To store in the refrigerator, do a regular discard and feed, then place in the refrigerator. A day before you want to begin making bread, pull the starter out and let it come to room temperature. Then, discard and feed as usual.
  • Scaling: This starter recipe calls for equal amounts of water and total flour by weight. You can scale this recipe up or down as needed, depending on how much starter the recipe you are going to make calls for.
  • Enjoy!

Nutrition Facts : Calories 327 calories, Carbohydrate 67 grams, Fat 1 gram, Fiber 6 grams, Protein 11 grams, Sugar 0 grams

CHEF JOHN'S SOURDOUGH STARTER



Chef John's Sourdough Starter image

Here's part 1 of my 2-part recipe for sourdough bread. It takes 4 days to make the starter, but there's really not much to it other than 'feeding' the starter once a day for about 10 days.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Sourdough Bread Recipes

Time P10DT15m

Yield 8

Number Of Ingredients 2

700 grams bread flour
700 grams filtered water, divided

Steps:

  • Day 1: Mix 70 grams flour and 70 grams water together in a container with a lid. Container needs to be large enough to accommodate another 70 grams water and flour. Cover loosely so gases can escape. Leave for 24 hours at 70 degrees F.
  • Day 2: Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave for 24 hours at 70 degrees.
  • Day 3: Remove half (140 grams) of the starter. Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave for 24 hours at 70 degrees.
  • Day 4 through about Day 10: Repeat Step 3 each day until starter smells fruity, yeasty, and is beautifully fermented. You can test this by seeing if the mixture doubles within 2 to 3 hours of feeding.
  • Refrigerate until needed. Most people recommend you feed the starter once a month or so (Step 3).
  • To make bread using a refrigerated starter: feed it at room temperature for two days. Use your refreshed starter to make bread on the third day. Remember to set aside 140 grams of starter and feed it again before returning it to the fridge.

Nutrition Facts : Calories 315.9 calories, Carbohydrate 63.5 g, Fat 1.5 g, Fiber 2.1 g, Protein 10.5 g, SaturatedFat 0.2 g, Sodium 4.4 mg, Sugar 0.3 g

MAKE YOUR OWN SOURDOUGH STARTER



Make Your Own Sourdough Starter image

Create your own sourdough starter from the wild yeast floating all around you. The starting point for the ultimate in artisan bread DIY.

Provided by Eric Rusch

Categories     Techniques

Number Of Ingredients 3

Whole wheat flour
Unsweetened pineapple juice
Purified water

Steps:

  • Step 1. Mix 3 ½ tbs. whole wheat flour with ¼ cup unsweetened pineapple juice. Cover and set aside for 48 hours at room temperature. Stir vigorously 2-3x/day. ("Unsweetened" in this case simply means no extra sugar added).
  • Step 2. Add to the above 2 tbs. whole wheat flour and 2 tbs. pineapple juice. Cover and set aside for a day or two. Stir vigorously 2-3x/day. You should see some activity of fermentation within 48 hours. If you don't, you may want to toss this and start over (or go buy some!)
  • Step 3. Add to the above 5 ¼ tbs. whole wheat flour and 3 tbs. purified water. Cover and set aside for 24 hours.
  • Step 4. Add ½ cup whole wheat flour and 1/4 to 1/3 cup purified water. You should have a very healthy sourdough starter by now.

SOURDOUGH STARTER



Sourdough Starter image

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

2 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
2 cups warm water (110° to 115°)

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



Sourdough starter image

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

250g strong white bread flour , preferably organic or stoneground

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 "creating your own sourdough starter recipes"

SOURDOUGH STARTER | KING ARTHUR BAKING
sourdough-starter-king-arthur-baking image
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, …
From kingarthurbaking.com
4.4/5 (470)
Calories 440 per serving
Total Time 120 hrs
  • 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.


HOW TO MAKE SOURDOUGH STARTER - FOOD NETWORK
how-to-make-sourdough-starter-food-network image
Add 1 cup (4 ounces) whole-wheat or rye flour into a very clean 1-quart jar along with 1/2 cup (4 ounces) warm tap or filtered water between 65 to 80 degrees …
From foodnetwork.com
Author Food Network Kitchen


HOW TO MAKE SOURDOUGH STARTER FROM SCRATCH - KITCHN
how-to-make-sourdough-starter-from-scratch-kitchn image
2014-02-24 To use this starter in any recipe, take a look at the ratio of flour and water the recipe is calling for in their starter. Next time you feed your starter, just feed it the ratio of water and flour called for in the recipe. If you want to …
From thekitchn.com


MAKE YOUR OWN SOURDOUGH STARTER AT HOME
2020-04-16 Instructions. Mix the flour and water in a glass, plastic, or ceramic jar or container. Cover with a cloth to keep out dirt and bugs, but allow air and yeast spores to get in. Stir the starter at least once a day. Don’t worry if you miss a day.
From cookingmanager.com


HOW TO CREATE YOUR OWN SOURDOUGH STARTER (EASY RECIPE)
2021-03-10 Place the jar on your scale and turn it on. All you have to do now is adding in the same amount of water and flour. Start with 70 g of water and 70 g of whole wheat flour. Use the fork to stir and combine everything well. If you’re using cups, use ¼ cup of water and ½ cup of flour (roughly 60 g each).
From veecoco.com


BEGINNER BASIC SOURDOUGH STARTER RECIPE USING YEAST
2022-06-08 In a medium bowl, add the warm water and yeast. Mix until the yeast is dissolved. Stir in the flour and mix until smooth. Transfer the starter into a container at least 4 times larger than the liquid starter (such as a 1/2-gallon ice cream container or Mason jar).
From thespruceeats.com


EASY SOURDOUGH STARTER (MADE WITH YEAST) - FRIENDSHIP BREAD KITCHEN
Day 1: Make Your Sourdough Starter. Choose a large mixing bowl or jar that will allow your starter to at least double in size. Some experts recommend triple or even quadruple the size. In other words, make sure there is room for your starter to …
From friendshipbreadkitchen.com


EASY SOURDOUGH BREAD STARTER RECIPE - THERESCIPES.INFO
Easy Sourdough Bread recipe with starter (prozimi) - My Greek Dish top www.mygreekdish.com. Mar 5, 202180g sourdough starter ( 2.8oz) 530g strong white bread flour ( 18.7oz) 2 tsp salt 390g water ( 13.7 fl oz) 10 g butter ( 0.35oz) (Optional - for extra softness) For a battard (oval shaped loaf) - makes a 800g / 1.7 pound loaf 65g sourdough …
From therecipes.info


MAKE YOUR OWN SOURDOUGH STARTER FROM SCRATCH - THE WHOOT
After 24 hours you’ll need to start the feeding process of your starter. This means more flour and water to keep the yeast growing. Start by taking out half of your starter and putting it into a mixing bowl. Add 1/2 cup of water, and another 3/4 cup of flour to the original container of starter. You can use the 1/2 you took out to either make ...
From thewhoot.com


HOW TO MAKE YOUR OWN SOURDOUGH STARTER | KING ARTHUR BAKING
2012-04-05 Discard any remaining starter. Add 4 ounces (a scant 1 cup) King Arthur Unbleached All-Purpose Flour, and 4 ounces (1/2 cup) water to the 4 ounces starter. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating. Here's the starter after its 12-hour rest.
From kingarthurbaking.com


HOW TO MAKE YOUR OWN SOURDOUGH STARTER - THE PRAIRIE …
2021-12-22 Stir vigorously, loosely cover, then let sit for 24 hours. Step 2. Add ½ cup all-purpose flour and ¼ cup water to jar, and stir vigorously. (You want the starter to have the consistency of thick pancake batter. If it is too thick, add more water.) Loosely cover, and …
From theprairiehomestead.com


SOURDOUGH STARTER RECIPE - THE SPRUCE EATS
2022-05-24 Feed the starter with another 4 ounces of flour and 4 ounces of water. Mix until smooth, cover, and place in the same warm spot for another 24 hours. The Spruce / Kristina Vanni. By the third day, bubbles will start to form on the surface of the sourdough starter and it will look larger in volume.
From thespruceeats.com


CREATING AND MAINTAINING YOUR OWN SOURDOUGH STARTER
1/3 of the fully risen starter. 1-½ cups water. 1-½ tsp. salt. Make sure the flour is not packed into the measuring cup—this will make your dough hard to knead and your bread dry. Mix the flour, starter, and water with your hands until there are no …
From backwoodshome.com


HOW TO MAKE A SOURDOUGH STARTER FROM SCRATCH | MARTHA …
2020-04-17 Making a sourdough starter takes about one week, but it can sometimes take longer. Begin by stirring a paste of equal amount of flour and water together in a jar and letting it sit in a warm room, stirring, and feeding at regular intervals. That's the beginning of it all. Once you've created and are caring for a starter it can last for quite ...
From marthastewart.com


HOW TO MAKE A SOURDOUGH STARTER | BLUE JEAN CHEF - RECIPES
Ingredients needed: flour and water. Day 1: combine 100g of 80ºF filtered water and 100g of bread flour in a mason jar. Screw the lid on until it just catches. Place in a 70º – 75ºF environment for 24 hours. Day 2: add 100g of 80ºF filtered water and 100g of bread flour to the starter.
From bluejeanchef.com


OVER 30 SOURDOUGH RECIPES TO MAKE WITH A SOURDOUGH …
2019-06-17 Pain de Méteil ~ 45% Rye Sourdough Hearth Bread. Photo Credit: practicalselfreliance.com. This sourdough rye bread uses enough rye flour to give the bread a nice flavor but not so much that it is difficult to bake with. It also uses a blend of sourdough yeast and standard yeast to help the bread rise. Get Recipe.
From ourheritageofhealth.com


HOW TO MAKE SOURDOUGH STARTER - RACHELS RECIPE PANTRY
2021-01-08 A super easy recipe to make your own sourdough starter for bread. No need to buy yeast! 5 from 1 vote. Print Recipe Add to Collection Go to Collections. Prep Time 10 mins. Feeding & Resting 6 d. Total Time 6 d 10 mins. Course Side Dish. Cuisine British. Servings 1. Calories 135 kcal. Ingredients . 1x 2x 3x. 1 tsp Honey or Sugar; ¼ Cup Rye Flour or Flour of …
From rachelsrecipepantry.com


BEST SOURDOUGH BREAD STARTER RECIPE: OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


7 EASY STEPS TO MAKING AN INCREDIBLE SOURDOUGH STARTER FROM …
2013-10-30 Place a clean jar on the scale and tare. Scoop in 75 grams of the mixture from the jar that fermented overnight, add 50 grams rye flour, 50 grams all-purpose flour, and 115 grams water. Mix thoroughly, cover, and let rest for 12 hours. Discard the rest of …
From theperfectloaf.com


SOURDOUGH STARTER RECIPE: STEP-BY-STEP - THE WOKS OF LIFE
2021-04-10 Day 1: Make Your Starter. 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.
From thewoksoflife.com


STARTING YOUR OWN SOURDOUGH STARTER - BAKE FROM SCRATCH
2021-03-31 Three ingredients, two weeks, one formula: this is how you make a starter. DAY 1 | MIX: 180 grams room temperature water, 90 grams bread flour, and 90 grams whole wheat flour. REST: 48 to 72 hours, at room temperature, loosely covered with lid or towel. DAY 3 | DISCARD: 180 grams (half) starter mixture. ADD: 180 grams room temperature water, 90 ...
From bakefromscratch.com


HOW TO MAKE YOUR OWN SOURDOUGH STARTER - DIRT AND DOUGH
2020-04-01 With the bowl on the scale zero it out by pressing tear. Once it reads zero add 100 grams of whole wheat flour. Zero the scale out again by pressing tear and add 100 grams of filtered or bottled water. Mix until all combined, cover it and put in your safe warm location.
From dirtanddough.com


HOW TO MAKE AND FEED SOURDOUGH STARTER - EASY METHOD!
2022-05-23 Add 50 grams of flour and 50 grams of water, stir well, scrape down the sides, cover, and set aside. (This would be 2 tablespoons of your starter mixture, 4 tablespoons of water, and 6 tablespoons of flour.) NOTE: Sometime around day 5, 6, or seven you make want to start feeding and discarding every day.
From blessthismessplease.com


HOW TO MAKE YOUR OWN SOURDOUGH STARTER FROM SCRATCH
2019-01-29 Re-mark the container to note the height of the mixture. Let sit at 70-75 degrees, for 2 days or 48 hours this time. After 48 hours, repeat the same discard and feed process as done previously. Discard half, feed, mix, mark the level, and cover again. Allow the sourdough starter mixture to sit for a final 24 hours.
From homesteadandchill.com


HOW TO MAKE YOUR OWN SOURDOUGH STARTER AT HOME - WANDEREATER
2021-03-30 The recipes are endless now that you have a sourdough starter. Create your own sourdough loaves, pancakes, muffins, pie crust, crackers, scones, cinnamon buns and so much more. Say goodbye to harshly treated wheat in store-bought baked goods and hello to your gut health-aiding sourdough treats!
From wandereater.com


SIMPLE SOURDOUGH STARTER - FEASTING AT HOME
2020-04-22 Day 1: Staring in the morning or at night, using a wide-mouth 4-cup mason jar or Crock or Glass Measuring Cup , mix 1 cup whole grain flour (fluffed, spooned and leveled) -or 120 grams- with 1/2 cup (120 grams) filtered water using a fork (or chopstick) making sure you’ve incorporated all the dry flour.
From feastingathome.com


SOURDOUGH STARTER: HOW TO MAKE OR OBTAIN A SOURDOUGH STARTER
Mix in ½ cup water and scant 1 cup flour; stir vigorously. Cover as before. Repeat steps 8 and 9 every 12 hours, until the mixture becomes light and bubbly, typically 3 to 7 days. Once the starter is bubbling reliably within a few hours of being fed, feed for two more cycles before preparing to use it in baking.
From culturesforhealth.com


ULTIMATE RECIPE, TO MAKE YOUR OWN SOURDOUGH STARTER IN ONLY 5 DAYS.
2020-12-06 Approximately 24 hours later you repeat the same process from day three. Throw away 200g of the mixture leaving 75g of the mixture, inside the jar (the weight of your empty jar +75g). Add 50g of whole grain flour, 50g of all-purpose flour and, 100g of water at about 30ºC (86ºF) and mix well just until incorporated.
From mychefrecipe.com


HOW TO MAKE A SOURDOUGH STARTER FROM SCRATCH - FARMHOUSE ON …
2020-02-11 1 teaspoon baking soda. Add the baking soda last and watch the batter foam up to the top of the bowl. Preheat a cast iron skillet on medium heat. Add a little coconut oil. Wait until the oil is nice and hot. Add one ladle full of pancake …
From farmhouseonboone.com


SOURDOUGH STARTER HOW-TO: MAKE YOUR OWN STARTER AT HOME!
2021-07-27 Initially, the feeding schedule is a bit of give and take while you carefully monitor how your starter develops. Don’t rush the feedings, but don’t leave them too long after the starter doubles. We recommend aiming to feed your starter twice per day until it reliably doubles in size within 8 hours or so for a few weeks. Once it gets its ...
From deargrain.com


HOW TO MAKE A SOURDOUGH STARTER FROM SCRATCH - SIMPLE IS GOURMET
2021-02-28 If you see growth, start at day 5. If you see no growth, sadly you may need to completely start over**. Feeding 1: Discard half of your starter and add ½ cup flour and ¼ cup water. Mix well. Cover. Mark your jar. Rest for 12 hours. Feeding 2: Discard half your starter. Add ½ flour and ¼ cup water.
From simpleisgourmet.com


HOW TO CREATE YOUR OWN STARTER AND BASIC SOURDOUGH BREAD …
Making Sourdough Starter. It generally takes around 2 - 3 weeks to cultivate a reliably fermenting starter (called 'active' starter). Starters usually become stronger and more reliable over time. The process of making starter only requires flour, water and a mixing/storage vessel. Mixing flour and water together encourages natural yeast and ...
From sourdough.com


HOW TO MAKE A SOURDOUGH STARTER FOR BEGINNERS - BAKER BETTIE
2019-09-09 The reason for this is that hopefully our starter is getting more active so we are going to give it more food to get through the day. More food will also attract more yeast and bacteria. Keep 25 grams of starter and add 75 grams of whole wheat flour and 75 grams of water at 85-90 degrees F (29-32 degrees C).
From bakerbettie.com


BEGINNER SOURDOUGH STARTER RECIPE - THE CLEVER CARROT
2019-03-21 Day 1: Make the Starter. Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of warm water in a large jar. Mix with a fork until smooth; the consistency will be thick and pasty. If measuring by volume, add more water to thin out the texture if needed.
From theclevercarrot.com


HOW TO MAKE YOUR OWN SOURDOUGH STARTER - SHEKNOWS
2015-10-01 Stir the sourdough starter and egg into the yeast mixture. Add in the sea salt, and add the flour into the yeast mixture 1 cup at a time, mixing until a …
From sheknows.com


HOW TO MAKE A SOURDOUGH STARTER - CHEFSTEPS
There are really two halves to the yeasted bread family tree—quick or instant rise bread (anywhere from 30 minutes to a few hours) and slow/fermented bread (anywhere from 24 hours to weeks). Adding the yeast from a packet directly to dough is efficient. It will give you a rise that’s quick and consistent.
From chefsteps.com


SOURDOUGH STARTER 101: MAKE YOUR OWN FERMENTED CULTURE
2020-09-01 When the flour you have in your counter was wheat in a field, many of the strains of yeast and bacteria collected on the surface of its grains made their way through the milling process into the flour. They are dormant, but there. When we hydrate the flour to start a sourdough culture, those yeast cells wake up and start feeding from the ...
From milkandpop.com


CREATING YOUR OWN SOURDOUGH STARTER - TRUE NORTH KITCHEN
2020-03-23 Two Bowls: While we are creating our sourdough starter, we will be feeding it at 12 hour intervals. You will need two medium size bowls for this process: One for the current starter and one to transfer a portion of that starter to for the next feeding. Be sure your bowls are at least medium size to allow for growth.
From true-north-kitchen.com


HOW TO MAKE YOUR OWN SOURDOUGH STARTER | BAKEPROOF | SBS FOOD
2017-06-20 Seal the jar and set aside in a warm, draught-free place until doubled in size (8-24 hours, depending on the strength of your sourdough). After the …
From sbs.com.au


SOURDOUGH STARTER RECIPE WITHOUT YEAST: MAKE YOUR OWN BREAD
2022-04-05 Sourdough starter recipe, day 1: Combine a half cup of flour with a scant half cup of water. Stir vigorously to incorporate air. Cover with a breathable lid and allow to sit in a warm space for 12 hours. Repeat feeding with same quantities of flour and water. [ No discarding of starter required .]
From attainable-sustainable.net


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #preparation     #healthy     #5-ingredients-or-less     #sourdough     #breads     #1-day-or-more     #easy     #low-fat     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #healthy-2     #yeast     #low-in-something

Related Search