Sourdough Starter Iv Recipes

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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 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 IV



Sourdough Starter IV image

A sourdough starter that uses the liquid from boiled potatoes to attract wild yeast.

Provided by Paula

Categories     Bread

Time P3DT19h40m

Yield 8

Number Of Ingredients 5

4 russet potatoes, peeled
4 ½ cups water
1 cup unbleached all-purpose flour
1 ½ teaspoons white sugar
½ teaspoon salt

Steps:

  • Combine potatoes and water in a small stock pot or medium saucepan. Cover and boil until potatoes are tender, about 35 minutes. Drain cooking liquid into a large glass measuring cup. Reserve potatoes for another use.
  • Transfer 1 1/4 cups of potato liquid to large ceramic or glass bowl. Add flour, sugar and salt to bowl; stir to combine. Cover bowl with cheesecloth and let stand at room temperature until starter begins to ferment and bubble, about 4 days. Starter is now ready to use.
  • Storage and feeding of starter: Transfer to covered plastic container and store in refrigerator. Feed starter every 2 weeks. Begin each feeding by discarding all but 1 cup. Mix 1 cup flour and 1 cup warm water (105 to 115 degrees F) into remaining mixture. Cover with plastic; let stand at room temperature overnight. Replace lid; return to refrigerator.

Nutrition Facts : Calories 91.5 calories, Carbohydrate 20.1 g, Fat 0.2 g, Fiber 1.7 g, Protein 2.3 g, Sodium 149 mg, Sugar 1 g

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Top Asked Questions

How much water do you need for sourdough starter?
The recipe calls for 6 1/4 ounces flour and 8 ounces cold water, so it's a good recipe to use. I have 7 ounces of "discard" starter (a scant 1 cup). That's 3 1/2 ounces each water and flour.
How to make sourdough starter with King Arthur Flour?
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.
What can you make with leftover sourdough starter?
This traditional probiotic drink recipe is made with a sourdough starter and leftover bread to create a refreshing beverage. This recipe gives detailed instructions for how to make your own homemade sourdough yeast using just flour and water.
How to make sourdough starter with dry yeast?
{{model.addEditText}} Print 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. When mixture is bubbly and has a pleasant sour smell, it is ready to use.

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