Sourdough Starter W O Yeast Recipes

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A BEGINNER'S BASIC SOURDOUGH STARTER USING YEAST



A Beginner's Basic Sourdough Starter Using Yeast image

To make sourdough bread, you need a starter. This basic recipe for sourdough starter is perfect for beginners.

Provided by Elizabeth Yetter

Categories     Bread     Ingredient

Time 5m

Number Of Ingredients 3

2 cups warm water
1 (7-gram) package active dry yeast
2 cups all-purpose flour

Steps:

  • Gather the ingredients.
  • 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). This will allow room for the starter to expand.
  • Cover the container with a cloth napkin or kitchen towel and hold it in place with a rubber band.
  • Set the starter in a warm spot for five days, stirring once a day. Feed the starter daily or weekly according to the directions provided in the How To Feed Your Starter box below.
  • Properly cared for, your starter should be ready to use in five days. Read more about How to Store Your Starter in the box below.

Nutrition Facts : Calories 63 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 0 g, Fat 0 g, ServingSize 1 bowl of starter (serves 15), UnsaturatedFat 0 g

BASIC SOURDOUGH STARTER WITHOUT YEAST



Basic Sourdough Starter Without Yeast image

Sourdough bread starts with a good sourdough starter. This sourdough starter without yeast captures wild bacteria.

Provided by Shannon Stonger

Time 10m

Number Of Ingredients 2

1/2 cup unbleached organic all-purpose flour, plus more for feeding
1/2 cup filtered or distilled water, (scant)

Steps:

  • 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.
  • Days 2 & 3: Continue feeding starter as above at the same 12 hour intervals. By the third day a bit of life should show up. There should be bubbles. A sour smell will begin to be evident.
  • Days 4, 5, & 6: Continue feeding starter as above, but discard all but 1/2 cup of the starter just before you feed it. (There are plenty of good uses for "discarded starter" in the Grains chapter of my book.) You should now see and smell signs of sourdough. More bubbles are forming, the starter is growing in volume in between feedings, etc.
  • Day 7: Your starter should now be very airy when it hits its peak, 4-8 hours after a feed. Continue feeding as on days 4-6 and feel free to start baking! You have successfully made this easy sourdough recipe without yeast.
  • Continue to feed once per day going forward, if the starter sits at room temperature and you wish to maintain an active starter for regular baking.
  • Alternatively, if you won't be using the starter regularly, store it in the refrigerator and remove to bake with it as you need it. Just be sure to remove it 24 hours before mixing up your dough.
  • To reactivate an inactive starter, remove it from the refrigerator, feed it with 1/2 cup flour and 1/2 cup water, and allow to sit at room temperature. Maintain it as noted in step 5 above.

Nutrition Facts : Calories 56 calories, Carbohydrate 11 grams carbohydrates, Protein 1 grams protein, ServingSize 1 grams, Sodium 1 milligrams sodium, UnsaturatedFat 0 grams unsaturated fat

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

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.

WILD YEAST SOURDOUGH STARTER



Wild Yeast Sourdough Starter image

You can make your own wild yeast starter from scratch. The yeast is already on the grains you use in the starter. You just need to create the right conditions to wake them up! The pineapple juice may sound like a strange ingredient, but it is what makes this recipe work so well. The juice creates an acidic environment that prevents bad bacteria from taking over and causing spoilage during the fermentation period.

Provided by Donna M.

Categories     Sourdough Breads

Time P5DT10m

Yield 1 Starter

Number Of Ingredients 5

1/2 cup unsweetened pineapple juice
1/2 cup whole grain wheat flour or 1/2 cup whole grain rye flour
1 cup unbleached all-purpose flour
2 cups water (bottled or purified)
1/4 teaspoon cider vinegar (optional)

Steps:

  • I bought whole wheat berries at the health food store and ground my own flour in a coffee grinder from them because I wanted the yeast on the flour to be really fresh, but this probably isn't really necessary. The pre-ground flour at the health food store is probably quite fresh, also, and you can buy very small quantities in bulk.
  • DAY ONE: Mix 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice. Stir well, cover and let sit for 24 hours at room temperature.
  • DAY TWO: Add 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice. Stir well, cover and let sit another 24 hours at room temperature. You may, or may not start to see small bubbles at this point.
  • DAY THREE: Add 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice. Stir well and let sit 24 hours at room temperature.
  • DAY FOUR: Stir mixture and measure out 1/4 cup--discard the rest. To the 1/4 cup, stir in 1/4 cup unbleached AP flour and 1/4 cup water. Let sit 24 hours at room temperature.
  • REPEAT Day Four until mixture expands to double its size and smells yeasty. Mixture may start to bubble after a couple of days and then go flat and look totally dead for a couple more days. If this happens, at about Day 6 add the 1/4 teaspoons vinegar with your daily feeding. This will lower the PH and wake up the yeast, which will then start to grow.
  • Once the yeast starts growing, starter should be fed equal parts of flour and water in a quantity sufficient to make enough starter for your recipe. Store the starter in the refrigerator when you are not using it. It needs to be fed equal parts flour and water once a week to keep it alive. Either use or discard at least half of it when feeding--THIS IS VERY IMPORTANT to maintian a healthy starter! If you forget to feed it for a few weeks, it probably will be fine but may take several feedings to get it back up to par.

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 W/O YEAST



Sourdough Starter w/o Yeast image

Capturing yeast spores is an ancient process. See if you can "trap" your own using potato water. Uses: Take one cup of starter and add to your favorite pancake recipe. Sour Dough Buckwheat waffles...Use a cup of starter in place of 2 pgks of yeast in your bread recipe.

Provided by Aroostook

Categories     Sourdough Breads

Time P3D

Yield 1 pint

Number Of Ingredients 4

2 cups washed potatoes, peelings
2 1/2 cups bottled water
1 tablespoon honey
2 cups unbleached flour

Steps:

  • Cook potato peelings until tender Set potato water aside to cool and settle for ½ hr. Ladle off 2 c. water, leaving settlings
  • In a sterilized 2-quart glass/ceramic bowl, using a wooden spoon, mix honey, flour and warm water.
  • Mix until thick batter forms.
  • Leave uncovered in your kitchen for ½ hr. to "trap" the yeast spores in the air.
  • Cover loosely with lightweight kitchen towel.
  • Let stand in warm place for 24 hours.
  • Stir then cover loosely.
  • Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour... stirring once a day.
  • Place in a one quart jar and store in refrigerator.
  • *Forevery cup of starter removed, replace with it w/ one c. of spring water and one c. of flour
  • *If the starter is not used within one week, you must feed it by removing a cup and replacing it w/ a c. of four and a cup of water*
  • If a clear liquid rises to the top of starter during storage, simply stir it back in.
  • *If the liquid turns a light pink, it means the starter is beginning to spoil so discard*
  • Store in the freezer if you like.
  • Just store in a roomy plastic container allowing for freezing expansion.

Nutrition Facts : Calories 1204.8, Fat 2.7, SaturatedFat 0.5, Sodium 24.6, Carbohydrate 260.5, Fiber 13.4, Sugar 20.3, Protein 31.9

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2021-03-08 Place the bowl on the scale and turn on. The scale should read zero with the the bowl on top. Add enough flour to equal 50 grams. Calibrate the scale back to zero again and repeat with water. Pro Tip#2– In the making and feeding of this starter there will always be equal parts of flour and water added to it. Day 2.
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HOW TO MAKE SOURDOUGH BREAD USING HOMEMADE YEAST STARTER - CBC
2018-02-10 375 g water (about 1 1/2 cups) 10 g salt (about 2 tsp) To make your sponge, stir the starter, flour and water in a small bowl and leave it on …
From cbc.ca


BEST SOURDOUGH STARTER RECIPE WITH YEAST | DEPORECIPE.CO
2022-02-05 Bread Machine Crusty Sourdough Recipe Bettycrocker Com. Making An Incredible Sourdough Starter From Scratch In 7 Easy Steps. No Yeast Sourdough Bread All You Need Is 5 Ings And Time. Beginner basic sourdough starter recipe using yeast baking bread with a yeast water starter king arthur wild yeast sourdough starter savor the best easy sourdough ...
From deporecipe.co


YOU CAN MAKE SOURDOUGH STARTER WITH A PACKET OF YEAST
2022-01-07 Mix the yeast with a cup of bread flour and a cup of water. Then let it sit out overnight until things get bubbly and start smelling fruity. That's it—you've got starter. Proceed to …
From foodandwine.com


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