Sourdoughbreadandstarter Recipes

SOURDOUGH BREAD STARTER

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

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.

SOURDOUGH BREAD AND STARTER

Steps:

• Mixing directions To make starter, follow these steps;*Mix yeast and warm water and check to see if it is working.
• (Fizzing, bubbling), add remaining ingredients.
• Let set out all day.
• Then feed and set in refrigerator for 3 to 5 days.
• To feed the starter, add sugar, instant potatoes and warm water in the same amount you used to make the starter.
• To make the bread follow these steps; Mix with 1 cup of the starter, knead about twenty strokes, place in bowl, lightly coat top with oil, let set overnight till doubled in size.
• Knead and divide in two pieces, knead again, put in greased pans, coat top with butter or oil.
• Let rise till doubled in size.
• Bake 350 for 40 minutes or until done.
• To make more, feed the remaining starter like you did the first time.
• Repeat the feeding every time you make the bread.

SOURDOUGH STARTER

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.

SOURDOUGH STARTER

Steps:

• Dissolve yeast in warm water in large glass bowl. Stir in flour and sugar. Beat with electric mixer on medium speed about 1 minute or until smooth. Cover loosely; let stand at room temperature about 1 week or until mixture is bubbly and has a sour aroma. Transfer to 2-quart or larger nonmetal bowl with tight-fitting lid. Refrigerate until ready to use. Care of Sourdough Starter: Use Sourdough Starter once a week or stir in 1 teaspoon sugar. After using starter, replenish it by stirring in 3/4 cup Gold Medal® all-purpose flour, 3/4 cup water and 1 teaspoon sugar until smooth. Cover loosely; let stand in warm place at least 1 day until bubbly. Cover tightly; refrigerate until ready to use.

SOURDOUGH BREAD FOR BEGINNERS RECIPE BY TASTY

Steps:

• Autolyse: Add 400 grams of warm water and the sourdough starter to a medium bowl. Stir with a rubber spatula to dissolve the starter.
• Add the bread flour and whole wheat flour. Use a spatula or your clean hands to mix until combined and there are no dry spots. Cover with a clean cotton kitchen towel and let sit in a warm place for 60 minutes.
• Bulk fermentation: After resting the dough, add the salt and remaining 10 grams water. Use your hands to incorporate the salt, squishing the dough through your fingers to make sure it is evenly distributed.
• Set a bowl of water nearby. Once the salt is incorporated, dip your hand in the water to prevent sticking. Use your wet hand to stretch the dough from the edge of the bowl upwards, then fold toward the center. Repeat a total of 8 times, rotating the bowl slightly after each fold.
• After the folds, carefully lift the dough up, flip it over, place it back in the bowl and tuck the edges under the dough. Scrape down the edges of the bowl, then cover with the kitchen towel and let rest in a warm place for 60 minutes.
• Repeat the stretching and folding process 2 more times, waiting 60 minutes after each folding session before beginning again. You should see signs of fermentation in the form of an increase in volume and bubbles along the edges and top of the dough. Wait a little longer, up to 30 more minutes between folds, if you don't see those signs yet.
• Preshape: An hour after the final stretch and fold, dip your hands in the water. Think of the dough as the face of a clock. Slide your hands into the bowl at 3 o'clock and 9 o'clock. Partially lift the dough from the bowl and let it fold under itself. Rotate the bowl and repeat the lifting and fold under 5-6 times, until dough has begun to come together in a ball.
• Carefully lift the dough onto a clean surface. Lightly sprinkle the dough with the dusting flour. Using a bench scraper, or lightly floured hands, carefully rotate and drag the dough towards yourself along the surface, building tension until you have a round, taut ball of dough. Do not make the ball too tight, as it may tear. Lightly flour the dough, cover with the towel, and let rest for 30-40 minutes.
• Final shape: Dust a proofing basket or a medium bowl lined with a cotton towel lightly with flour.
• After 40 minutes, the dough should look relaxed and have spread out slightly. Lightly flour the top of the dough again. Using the bench scraper, or a silicone spatula and lightly floured hands, carefully flip the dough over, so the unfloured part is facing upwards.
• Think of the clock again. Fold in 12 o'clock towards the center, then 6 o'clock, 3 o'clock, and 9 o'clock, then each of the remaining 4 diagonal corners. Carefully transfer the dough, seam-side up, to the prepared proofing basket or bowl. Pinch the seams to ensure they are sealed. Cover the bowl with the towel.
• Final proof: Transfer the dough to the refrigerator to finish proofing overnight, 12-18 hours. If you want to bake the same day, leave at room temperature for 2-3 hours, then transfer to the refrigerator while you preheat the oven. (Overnight proofing is highly recommended!)
• When you are ready to bake, preheat the oven to 500°F (260°C). Place a Dutch oven or cast iron combo cooker in the oven while it preheats. Make sure your oven has come up to temperature before baking, at least 30 minutes.
• Prepare a piece of parchment paper about the size of the bottom of your baking vessel. Place the parchment over the proofing basket and gently flip the basket over so the dough drops onto the parchment.
• Carefully remove the baking vessel from the oven. Use the parchment paper to carefully lift the dough into the pan. Use a sharp paring knife or bread lame to slash the top of the dough a few times. This scoring will allow steam to escape. Cover the vessel with the lid and carefully place in the oven.
• Bake for 25 minutes, then remove the lid and reduce the oven temperature to 450°F (230°C). Continue baking for another 15-20 minutes, until the crust is amber brown.
• Remove the bread from the oven and carefully transfer to a wire rack. Check to make sure it is done baking by tapping on the bottom--you should hear a hollow sound. Though it may be tempting to dive right in, let the bread cool completely, at least 2 hours, before slicing with a serrated knife.
• Store the loaf cut-side down on a cutting board, or in a plastic bag. You can freeze the whole loaf, or pre-slice, then freeze and pull out slices as needed.
• Notes: If you are using all-purpose flour, use 375 grams of water instead of 400 grams of water for the initial mix. If you don't have a Dutch oven or cast iron combo cooker, you could bake in a cast iron skillet, a pizza stone or a sheet pan, uncovered. You could also bake the bread in a greased 9 x 5-inch (22 x 12 cm) loaf pan (place the bread in the pan seam-side down instead of in a proofing basket.) Bake at 475°F (240°C) for 40-45 minutes, until amber brown. Reduce the oven temperature for the last 20 minutes of baking if the bread is getting too dark on top. The bread won't look as shiny and have as crispy of a crust, but will taste just as good!
• Enjoy!