Sourdough Bread Starter Recipes

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

SIMPLE SOURDOUGH BREAD



Simple Sourdough Bread image

Using a sourdough starter, you can have freshly baked sourdough bread with just a few ingredients!

Provided by Amanda Rettke--iambaker.net

Categories     Side Dish

Time 6h50m

Number Of Ingredients 5

4-5 cups (500-625g) all-purpose flour, (I prefer unbleached)
1 1/2 cups (355g) warm water
3/4 cup (170g) active sourdough starter
1 tablespoon honey
1 teaspoon salt

Steps:

  • Add all ingredients together in the bowl of a stand mixer with dough hook.
  • Turn the mixer on 1-2 (never higher than 2 or medium-low) and let the mixer knead the dough for about 5 minutes. The dough will be sticky and doesn't quite form a ball. (If making by hand, knead for about 10 minutes.)
  • Turn off the mixer and scrape the dough into a medium bowl that has been lightly coated with oil. Cover with plastic and set aside for about 3 hours while the dough rises.
  • After 3 hours, turn the dough and gently start folding up the sides. Grab the dough at the side of the bowl and lift up and towards the center of the bowl. Press down, turn the bowl 90 degrees and repeat this several times.
  • Cover again and let it rise for an additional 2-3 hours. (This will depend on the temperature of your home. A warmer kitchen will need less time.)
  • After the 2 hours, lightly dust your countertop with flour. Press the dough down with your fingers then start pulling up the sides and pressing into the center. You may need to add more flour as this can be a loose dough. Keep pulling up the sides and pressing into the center then flip the dough over. The top should be smooth. Dust with more flour and set the dough onto a piece of parchment paper. Score the dough with a knife.
  • Place a Dutch oven (make sure you have a lid) into a cold oven and heat to 450°F. Once heated, carefully remove the hot Dutch oven from the oven. Remove the lid and set it somewhere heat resistant. (I set the lid on my stove.) Pick up the parchment paper with both hands and place inside the Dutch oven. Carefully replace the lid.
  • Place into 450°F oven and bake for 15 minutes.
  • After 15 minutes, carefully remove the lid and bake an additional 10-15 minutes, or until the top is nicely golden brown (don't worry if it is darker brown, you just don't want it burnt) and when you tap on the top the bread sounds hollow.
  • Set Dutch oven to the side and leave the bread alone for about 15-20 minutes.

Nutrition Facts : Calories 175 kcal, ServingSize 1 serving

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 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

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.

SOURDOUGH BREAD STARTER



Sourdough Bread Starter image

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

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

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.

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

AMISH SOURDOUGH BREAD/STARTER



Amish Sourdough Bread/Starter image

Found this recipe in my mother's recipe box. I don't remember her ever making it, but I have and it makes gorgeous bread! Starter takes 10 days to ferment, but after this you can make bread anytime you want! Traditionally, starter is given to friends and family in 1 cup increments, after the 10 days. You can also freeze 1 cup in zip lock bags for future use. I know it sounds like a lot of sweetener, but the yeast needs this sugar to feed itself, bread will not be sweet. Starter can be used for many other breads, such as doughnuts, cinnamon buns, etc. Follow recipe using 1 pkg yeast and 1 cup of starter. Prep time doesn't count 10 days to prepare starter. Nutrition Information is for total ingredients so won't be accurate.

Provided by manushag

Categories     Low Cholesterol

Time 1h20m

Yield 2 loaves, 30 serving(s)

Number Of Ingredients 15

2 1/4 teaspoons dry yeast
1/4 cup warm water
3 cups flour
3 cups sugar or 3 cups honey
3 cups milk
2 1/4 teaspoons dry yeast
1 cup warm water
1 cup milk
2 tablespoons honey
2 teaspoons salt
1/4 cup vegetable oil
2 eggs
1 cup whole wheat flour
6 -7 cups flour
1 egg white

Steps:

  • For starter, dissolve yeast in warm water. Mix with 1 cup flour, 1 cup sugar or honey and 1 cup milk (lowfat or 2% milk is OK). This is day 1 of 10 day prep. Use a plastic or glass container.
  • Leave starter on the counter covered, and stir daily.
  • On the 5th day, add 1 cup flour, 1 cup sugar or honey (or combination) and 1 cup milk. This is called 'feeding' the starter.
  • Continue to stir daily. On the 10th day, add 1 cup flour, 1 cup sugar or honey and 1 cup milk. Starter can now be divided and given away or frozen. I usually wait a day to bake after feeding starter.
  • If you are not baking the next day, you can refrigerate starter, but bring to room temperature on baking day, or the night before, if frozen.
  • If you receive a cup of starter as a gift, feed immediately and wait a day before baking, to give starter a chance to ferment, at room temperature.
  • To bake: Place 1 cup of starter in bowl of mixer. Put mixer on slow speed using a dough hook, and add all ingredients. All ingredients should be room temperature.
  • Add 2-1/4 tsps. yeast, 1 cup water, 1 cup milk, 2 tbls honey, 1/4 cup oil, 1 cup whole wheat flour, 2 eggs, 2 tsps. salt, approximately 6-7 cups white flour. You can add more whole wheat and less white, as preferred.
  • Knead dough for 10 minute in mixer. Dough should be slightly sticky, but smooth and shiny and should mostly all be on the dough hook when done.
  • Remove dough from mixer bowl to a floured board and knead by hand two minutes, shaping into a large ball. Oil inside of mixer bowl.
  • Place dough back into bowl, swirl around in oil, and turn over so all sides are oiled. Press down, cover with a clean towel and allow to rise in a warm place until doubled.
  • Punch down and divide into two loaves. At this point, 1 ball can be made into 12-14 rolls. Divide into even balls, (if you have a scale, about 2-1/2 oz. each) place on greased cookie sheet, pressing down to a flat disc. Brush tops with beaten egg white mixed with 1 tbl water and sprinkle with sesame or poppy seeds, if desired.
  • Cover and allow to rise for 1 hour, or until double in size.
  • Preheat oven to 375° and bake rolls for 15-20 minutes, until browned.
  • For loaf of bread flatten 1/2 of dough into a rectangle, to remove bubbles and roll up to a log. Roll two sides under and place log seam side down in greased loaf pan. Brush top with egg white and sprinkle with seeds. Bake at 375° for 25 minutes. Remove from pan and thump bottom of loaf. It should sound hollow when done.
  • You can bake 1/2 of dough and shape other half into a loaf, wrap tightly in plastic wrap and freeze. When you are ready to bake, remove from wrap and place in greased loaf pan. Cover and allow to defrost and rise in a warm spot. Brush with egg white and sprinkle with seeds. Bake as usual.

Nutrition Facts : Calories 275.9, Fat 3.8, SaturatedFat 1.2, Cholesterol 16.9, Sodium 179.2, Carbohydrate 54.4, Fiber 1.6, Sugar 21.2, Protein 6.2

More about "sourdough bread starter recipes"

HOW TO MAKE SOURDOUGH STARTER - FOOD NETWORK
how-to-make-sourdough-starter-food-network image
2020-04-10 How to Make Sourdough Starter Ingredients:. Supplies:. Water: If you know your tap water to be high in chlorine, fill a vessel and let it sit …
From foodnetwork.com
Author Food Network Kitchen


EASY SOURDOUGH BREAD RECIPE - SAVOR THE BEST
easy-sourdough-bread-recipe-savor-the-best image
2021-08-10 Let the dough rise again a second time for 3 to 6 hours** at room temperature until doubled in size. (Or you could let it rise in the fridge overnight for 12 to 15 hours-see notes). Pre-heat the oven to 450°F. When the oven is …
From savorthebest.com


SOURDOUGH STARTER | KING ARTHUR BAKING
sourdough-starter-king-arthur-baking image
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 …
From kingarthurbaking.com


8 SOURDOUGH BREAD RECIPES THAT USE A STARTER | ALLRECIPES
8-sourdough-bread-recipes-that-use-a-starter-allrecipes image
2020-04-08 8 Sourdough Bread Recipes That Use a Starter. Sourdough Bread I. Credit: Erik Boese. View Recipe. "Most people say that this kind of bread takes soooo long to make, but actually it takes no longer ... Chef John's Sourdough …
From allrecipes.com


SIMPLE SOURDOUGH STARTER | FEASTING AT HOME
simple-sourdough-starter-feasting-at-home image
2020-04-22 For each feeding, like before, discard all but 1/2 cup of the STARTER (keeping roughly ½-cup of starter in the jar) Add 1 cup Bread Flour (spooned and leveled) and 1/2 cup water to the 1/2 cup starter and let this …
From feastingathome.com


BEGINNER SOURDOUGH STARTER RECIPE - THE CLEVER CARROT
beginner-sourdough-starter-recipe-the-clever-carrot image
2019-03-21 Beginner Sourdough Starter Recipe You will Need: Supplies. 3/4 L jar (I use this one) Ingredients. To create the starter: 60 g (1/2 cup) whole wheat flour; 60 g (1/4 cup) water; To feed the starter each day (Day 3-7): 60 g (1/2 …
From theclevercarrot.com


7 SOURDOUGH BREAD RECIPES | FOOD BLOGGERS OF CANADA
7-sourdough-bread-recipes-food-bloggers-of-canada image
2019-03-30 5. A Complete Guide To Integral Sourdough Bread. by Skillets & Pots. Skillet and Pots has put together a complete guide to creating Integral Sourdough Bread.If you've never baked with, or even heard of Integral flour, …
From foodbloggersofcanada.com


EASY SOURDOUGH STARTER AND BREAD RECIPE - AMY FEWELL
easy-sourdough-starter-and-bread-recipe-amy-fewell image
Here’s a great Sourdough Bread recipe for you! If you want a more Artisan Sourdough Bread, you’ll want to click here for a previous recipe. Sourdough Bread. 1/2 cup to 1 cup sourdough starter 1/4 cup sugar 3 tbsp. oil 2 …
From thefewellhomestead.com


SOURDOUGH BREAD RECIPE - BOSTON GIRL BAKES
sourdough-bread-recipe-boston-girl-bakes image
2020-04-06 How To Make This Sourdough Bread Recipe From Starter. Once you have your starter ready you can make your dough. You want to start by measuring out your starter. You will need 50 g (about 1/4 cup). Be sure to stir …
From bostongirlbakes.com


BEST SOURDOUGH STARTER RECIPE - HOW TO MAKE …
best-sourdough-starter-recipe-how-to-make image
2020-06-09 Once completely dry, crumble into shards and store in an airtight container, out of direct sunlight in a cool place. This is essentially homemade yeast. To revive, mix with water and let sit for 6 ...
From delish.com


THE BEST BEGINNER SOURDOUGH BREAD RECIPE
the-best-beginner-sourdough-bread image
2020-06-11 Instructions. In a large bowl, combine the starter and water.; Stir in the flour, and then add the salt. Use a fork to mix everything together until it becomes stiff– then switch to your hands to bring the dough together in a …
From theprairiehomestead.com


75 SOURDOUGH RECIPES TO TRANSPORT YOUR SENSES TO …
75-sourdough-recipes-to-transport-your-senses-to image
4. Walnut and Rye Sourdough Bread. When your mind goes to sourdough, you might envision a plain loaf of bread with an interesting and delicious flavor. This recipe takes this a step further by incorporating rye and walnuts into a …
From morningchores.com


HOW TO MAKE SOURDOUGH STARTER - TASTE OF ARTISAN
how-to-make-sourdough-starter-taste-of-artisan image
2020-03-03 Once you have your dry sourdough starter, simply mix one tablespoon of it with 100 grams of water and 100 grams of 50/50 mix of white and whole wheat or rye flour. Cover and let sit at room temperature for …
From tasteofartisan.com


OVER 30 SOURDOUGH RECIPES TO MAKE WITH A SOURDOUGH …
over-30-sourdough-recipes-to-make-with-a-sourdough image
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 …
From ourheritageofhealth.com


14 BEST SOURDOUGH RECIPES - THE SPRUCE EATS
14-best-sourdough-recipes-the-spruce-eats image
2020-04-03 Rye Pumpernickel Bread. J.McGavin. Pumpernickel bread hails from the Northwest of Germany, where it originally came from rye berries and flour soaked and simmered then baked for 24 hours. This recipe results in …
From thespruceeats.com


HOW TO MAKE A SOURDOUGH STARTER FROM SCRATCH
how-to-make-a-sourdough-starter-from-scratch image
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 …
From marthastewart.com


MY BEST SOURDOUGH RECIPE | THE PERFECT LOAF
my-best-sourdough-recipe-the-perfect-loaf image
2015-12-17 Build the liquid levain in the morning and store somewhere warm around 77-80°F (25-26°C) ambient for 5 hours. If you haven't yet read through my post on my sourdough starter maintenance routine, check it out for some …
From theperfectloaf.com


HOW TO MAKE SOURDOUGH BREAD - KITCHN
how-to-make-sourdough-bread-kitchn image
2020-10-24 Dutch ovens trap the moisture evaporating from the bread and create its own steamy environment. Once the initial baking phase is over, you uncover the pot to release the excess steam and let the bread continue …
From thekitchn.com


HOW TO MAKE SOURDOUGH BREAD WITHOUT A SOURDOUGH STARTER!
2022-01-19 Cover the bowl and let the dough rise for 2 hours. After the dough has risen for 2 hours at room temperature, cover the bowl with a tea towel and refrigerate for an additional 2 …
From meggieclaire.com


BASIC SOURDOUGH BREAD RECIPE | SIMPLE HOMEMADE SOURDOUGH …
2022-06-23 Slice an X shape in the top of the loaf with a very sharp knife or razor blade. Bake at 400°F until the internal temperature reaches 210°F. (Use a meat thermometer inserted into the …
From culturesforhealth.com


SOURDOUGH DISCARD RECIPES | KING ARTHUR BAKING
Instead of throwing away (or composting) your excess sourdough starter during the feeding process, bake with it! Unlock the power of sourdough discard to both enhance your bakes …
From kingarthurbaking.com


SOURDOUGH BREAD: A BEGINNER'S GUIDE - THE CLEVER CARROT
2014-01-03 25 g olive oil. Add: 500 g bread flour. 10 g fine sea salt. Squish the mixture together with your hands until the flour is fully absorbed. The dough will feel dry, rough and shaggy. …
From theclevercarrot.com


SOURDOUGH STARTER | RICARDO
Rinse a 3-cup (750 ml) glass jar with hot water. Dry well. Place ½ cup (75 g) of all-purpose flour and ½ cup (75 g) of whole-grain flour in the jar. Add 2/3 cup (150 ml) of the water. Stir with a …
From ricardocuisine.com


SOURDOUGH STARTER AND BREAD RECIPE : 15 STEPS (WITH PICTURES ...
Step 3: Feeding Your Starter. For your first feeding, you are going to extract about 15 grams of your fermented starter culture into a clean container and discard the rest. Add 30 grams of …
From instructables.com


THIS POTATO FLAKE STARTER IS THE EASIEST WAY TO START BAKING YOUR …
2019-08-30 Once the sugar and yeast are completely dissolved and the surface begins to bubble, which will take roughly five minutes, add in three to four tablespoons of potato flakes. …
From myrecipes.com


BASIC SOURDOUGH BREAD RECIPE WITH STARTER | SHAPE
2020-05-06 To make the leavening, combine the active sourdough starter, 1/2 cup of flour, and 1/3 cup of water in a large bowl and mix until a thick paste forms. Cover and allow to sit at …
From shape.com


HOW TO MAKE SOURDOUGH STARTER RECIPE | THE RECIPE CRITIC
2021-07-22 Tending to a sourdough starter requires patience and diligence, but the end result is worth the time! Promise! Day 1: In a quart sized jar, add the cup of flour. Add the cup of …
From therecipecritic.com


EASY SOURDOUGH BREAD RECIPE | THE RECIPE CRITIC
2021-07-23 How to Make Sourdough Bread . The main thing to remember about sourdough is that it takes time. While making the recipe you are able to leave it and come back to it …
From therecipecritic.com


SOURDOUGH STARTER RECIPE: THE FIRST STEP TO BAKING FRESH BREAD AT …
2022-04-01 Two cups of warm tap water (100° F) One packet of yeast. Mixing the starter: Put the water and yeast in the bottom of the one-quart jar and wait for it to start activating. You’ll …
From diyhomegarden.blog


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 …
From thespruceeats.com


DELICIOUS EVERYDAY SOURDOUGH BREAD RECIPE | HEARTBEET KITCHEN
2020-04-08 You can watch this step-by step tutorial of me making this sourdough bread recipe to help you as well. Mix the dough, until shaggy. Let dough sit, covered with a cloth, for a half …
From heartbeetkitchen.com


PERFECTLY CRUSTY SOURDOUGH BREAD FOR BEGINNERS | BIGGER BOLDER …
2020-04-16 Preheat your oven to 450°F (225°C) and place a tray on a lower shelf in the oven. Safely and carefully turn the dough out onto a different floured flat baking tray. Gently, shape it …
From biggerbolderbaking.com


HOW TO MAKE SOURDOUGH BREAD STARTER FROM SCRATCH
DAY 1: In a glass bowl or jar, whisk flour and water together. Lid or cover with a damp tea towel and set aside at room temperature 24 hours. DAY 2: Take a portion of the previous days mix …
From vanillaandbean.com


SOURDOUGH STARTER RECIPE - EATING HEALTHY SPENDING LESS
2020-08-13 Put a rubber band on the outside of the cup where the top of the starter is. Place a towel over the starter and walk away for about 4 hours. If the starter has doubled in size, or at …
From eatinghealthyspendingless.com


HOW TO MAKE A SOURDOUGH STARTER - BUSBY’S BAKERY
2020-10-06 1) Make the sponge. Place the bowl on a set of scales, zero it and add 50 grams of water followed by 50 grams of white bread flour. Mix with a spoon (fingers work fine too) until …
From busbysbakery.com


{EASY!} SOURDOUGH STARTER - I AM HOMESTEADER
2020-03-23 Remember these amounts: 1/2 cup flour and 1/4-1/3 cup water. These are the only measurements you will need to remember throughout this entire process of creating your …
From iamhomesteader.com


NO-KNEAD SOURDOUGH BREAD | FEASTING AT HOME
2020-04-11 SCORE & BAKE When ready to bake, place dough by the stove. Pull out the dutch oven, close the oven, remove lid. Score the bread in the bowl, using a very sharp knife, lame, …
From feastingathome.com


SOURDOUGH STARTER RECIPE | COLES
STEP 2. On day 3, transfer the starter to a clean bowl. Place 60g of the starter in a clean jar. Add 30g plain flour, 30g wholemeal flour and 60g water to the starter in the jar and use a …
From coles.com.au


100+ SOURDOUGH RECIPES ~ BREAD, BISCUITS, CAKES, COOKIES & MORE!
2020-10-28 Sourdough Bread Recipes. Unlike regular yeasted bread, sourdough relies on a long slow fermentation. This allows natural enzymes within the flour time to work alongside the …
From practicalselfreliance.com


SOURDOUGH STARTER 101 - FRIENDSHIP BREAD KITCHEN
Making and Maintaining Your Sourdough Starter in a Nutshell. Day 1: Make your sourdough starter. Day 2: Add more flour and water and stir. Day 3: Keep 3 tablespoons of starter and …
From friendshipbreadkitchen.com


EASY SOURDOUGH BREAD RECIPE WITH STARTER (PROZIMI) - MY GREEK DISH
2021-03-05 If you don’t have a bread machine use your stand mixer. Put all the ingredients in, put the dough hook on, set it to low and let it knead for 10-15 minutes until the dough has …
From mygreekdish.com


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 »

Related Search