Uncle Jacks Sourdough Starter Recipes

CHEF JOHN'S SOURDOUGH BREAD

Steps:

• Measure out starter into a bowl. Add water, salt, and bread flour. Mix until ingredients are well blended into a very sticky dough. Cover with aluminum foil; let rest 4 hours at 70 to 75 degrees F (22 degrees C).
• With wet hands, fold dough over on itself 3 or 4 times. Cover with foil and allow dough to ferment for 2 more hours.
• Generously dust a bread form with rice flour (see Chef's Note for banneton substitution).
• Scrape dough out onto a lightly floured work surface (you can use bread flour or all-purpose flour). Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Transfer smooth-side down to banneton. Pinch together the rougher edges of the surface toward the center to smooth them and maintain the round ball shape.
• Cover and refrigerate 12 hours to slow the fermentation process.
• Remove loaf from the refrigerator and let it rise in a warm spot until the dough springs slowly back and retains a slight indentation when poked gently with a finger, about 3 to 5 hours.
• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
• Dust surface of dough with flour. Gently invert banneton over the baking sheet and transfer dough onto parchment paper. Gently brush off excess rice flour. Score the top of the dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist entire surface lightly with water.
• Bake in the center of preheated oven until beautifully browned, 25 to 30 minutes.
• Transfer to a rack to cool completely (do not slice loaf while it is still warm).

UNCLE BUD'S SOURDOUGH STARTER

Steps:

• Use a crock or a big pickle jar works good (washed) Stir flour, water, and sugar into a medium batter.
• Use a jar or crock that holds 3 times the the amount you will start with. Do not use metal, set crock on back of stove or near the warmest part of the kitchen for it to start it's fermentation process. You can also fill a fruit jar with hot water and insert jar into the middle of the batter. This helps start the batter. You now have a sourdough starter. You will have to stir it down every day and close the lid. When the dough gets to working full steam ahead, place in a cool place, not cold but cool such as pantry.
• Now you will be able to use it as a yeast for you use pancakes, biscuits, or bread. Try not to use more than 2/3 at any time. As soon as you take some out replace the same amount with flour, water, and sugar. This will keep it going, you may dip out an amount out to put in jar for a friend but replace with the same amount of ingredients once more in to your jar.

CHEF JOHN'S SOURDOUGH STARTER

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.

YUKON SOURDOUGH STARTER

Steps:

• Dissolve yeast and sugar in warm potato water in a stone jar or crock-and make it a really big one or a huge bowl.
• Stir in flour, mix well, andplace in a warm spot for 24-36 hours, until mixture is bubbly and sour smelling.
• Before using"feed" the starter with the feed ingredients.
• Beat in the starter well and let sit for 8-12 hours, then use.
• Always, Always keep at least 1 Tablespoon.
• starter for your new batch.
• You can keep your starter in the fridge for a few weeks, but set it out the night before you want to use it (feed it first).