Yeast Starter Recipes

NO COMMERCIAL YEAST STARTER

No Commercial Yeast Starter image

It may take a little time, but making a good starter is easy! It is best to use organically grown flour and non-chlorinated water because they contain no chemicals which might kill the wild yeast.

Provided by SUZQ

Categories Bread

Time P2DT23h10m

Yield 4

Number Of Ingredients 2

Ingredients

2 cups all-purpose flour
2 cups bottled (non-chlorinated) water

Steps:

Combine flour and spring water in a medium bowl; stir well. Cover loosely with a cloth and let sit on a kitchen counter for 2 to 3 days, or until bubbly.
To use and feed your starter; take out the amount needed for your recipe and then replace that amount with equal parts flour and spring water. If you keep your starter at room temperature it should be fed every other day, and if refrigerated, fed weekly. If you accumulate more starter than you need, simply pour a few cups down the drain before feeding it.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 47.7 g, Fat 0.6 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 0.1 g, Sodium 2.4 mg, Sugar 0.2 g

HOW TO MAKE A WILD YEAST STARTER

How to make a Wild Yeast Starter image

How to obtain wild yeasts that live outdoors and turn them into a rising starter for breads.

Provided by DaNelle

Number Of Ingredients 3

Ingredients

Organic Hard Red wheat flour
Quart mason jars
Filtered water

Steps:

Day 1) Mix together 1/4 c. water & 1/4 c. flour. Pour into a clean mason jar and cover with a thin cloth & a rubber band. Place in a cool, shady place outside among greenery. (next to a tree or bush)
Day 2) Add 1/4 c. water & 1/4 c. flour to the mixture. Place back outside.
Day 3, 4, 5, 6, 7, 8, 9) Repeat Day 2 instructions.
Day 10) Add 1/4 c. water & 1/4 c. flour to the mixture, pour into clean jar & place INSIDE FRIDGE.
Day 11,12, 13, 14, 15, 16) Add 1/4 c. water & 1/4 c. flour, pour into clean jar, & place back INSIDE FRIDGE.
Day 17) It's ready to use in recipes!

YEAST STARTER

Yeast Starter image

Use this yeast starter when making Gabriele Riva's panettone recipe.

Provided by Martha Stewart

Categories Apple Recipes

Yield Makes enough for at least 4 panettone

Number Of Ingredients 4

Ingredients

2 cups peeled, cored, pureed, and drained Granny Smith apple
4 cups high-gluten flour, plus more as needed
2 cups sparkling water
Flat water, as needed

Steps:

In a large bowl, mix together apple, flour, and sparkling water until well combined. Cover with plastic wrap and let stand in a warm place for 48 hours.
Weigh dough and discard 2/3 of the dough. Return remaining 1/3 of dough to large bowl; add an equal amount of flour and half of the dough's weight in flat water. Mix to combine. Cover with plastic wrap and let stand 4 hours.
Weigh dough again and return to bowl. Add an equal amount of flour and half of the dough's weight in flat water; mix to combine. Repeat process every four hours until the mixture is able to triple in volume in only 4 hours. This will take at least one month.

HERMAN STARTER

Herman Starter image

This is a recipe for the yeast starter affectionately called "Herman." It's kept in your fridge and fed every five days. I'll be entering more recipes for Herman as time permits, so come back and search every once in a while!

Provided by Fuzzys Finds

Categories Yeast Breads

Time 5m

Yield 1 bowl of starter, 1 serving(s)

Number Of Ingredients 4

Ingredients

1 (1/4 ounce) package active dry yeast
1 cup lukewarm milk
1 cup all-purpose flour
1 tablespoon sugar

Steps:

combine all ingredients to a smooth batter in a 2-quart glass or ceramic container (no metal). Cover with cheesecloth or other loose covering, and keep in a warm place (around 80 degrees F) for 3 to 4 days to ferment. It should expand and bubble. When ready it should have a yeasty, slightly sour smell.
At this point, this is Herman's "First Day" in the ten-day cycle of Herman Life. He's ready for his first feeding.
Feeding Herman: Mix together 1 cup flour, 1 cup milk, and 1/2 cup sugar. Stir this into Herman, cover loosely, and place in the fridge. It will be lumpy. Stir daily (but if you forget a day, he'll be fine).
In five days, you'll need to feed him again. (Day 5).
In five more days (Day 10), you'll feed him again and/or use him to make something. Pay attention to the specific recipe to see whether you feed him just before making the item or afterwards.
Herman can be used for biscuits, coffeecake, pancakes, cookies, banana bread, sweet rolls, and more. I believe the recipes I have have been handed down from one Herman owner to another for decades. Hope you enjoy!

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