BASIC SOURDOUGH STARTER WITHOUT YEAST
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
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
HOW TO MAKE A SOURDOUGH STARTER RECIPE WITHOUT YEAST
How to make an easy sourdough starter recipe with only two ingredients.
Provided by Cari @ Homesteading in Ohio
Categories bread
Time 5m
Number Of Ingredients 2
Steps:
- Day 1 - In a large bowl, combine 1 cup flour and 1 cup water. Stir with a wooden spoon until mixed. Set on the counter at room temperature and cover with a clean kitchen towel.
- Day 2 - Exactly 24 hours after you made your sourdough starter recipe from scratch, remove half of the mixture from the bowl and set aside. This is your sourdough discard. Then feed your sourdough starter recipe for bread by adding 1 cup of flour and 1 cup of spring water. Stir with a wooden spoon until combined. Cover with a towel and let sit at room temperature.
- Day 3-5 - Every 24 hours, repeat the instructions from day 2. Remove half of the mixture and feed your sourdough starter recipe from scratch.
- Day 6-7 - Continue to discard half and add a cup of flour and a cup of water every 12 hours.
- Day 7 - Transfer your sourdough starter to an airtight container and place in the fridge. Feed it once a week to keep it going. You'll remove half of it each time you feed it.
Nutrition Facts : Calories 455.00, Fat 1.23, SaturatedFat 0.19, Carbohydrate 95.39, Fiber 3.38, Sugar 0.34, Protein 12.91, Sodium 14.35, Cholesterol 0.00
NO YEAST? NO PROBLEM! HERE'S HOW TO MAKE SOURDOUGH BREAD STARTER WITHOUT YEAST
It's very easy to make a basic Sourdough Starter without yeast. Try this how-to sourdough bread starter recipe and you'll have fresh sourdough bread everyone will love.
Provided by Nettie Moore
Categories Bread, Side Dish
Yield 4
Number Of Ingredients 2
Steps:
- Basic Sourdough Starter Without Yeast 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 the 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 ½ cup of the starter just before you feed it. 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. You can also store it in a refrigerator and remove it to bake with it once per week. Just be sure to remove it 24 hours before mixing up your dough so you can feed it and let it come to room temperature.
Nutrition Facts :
YET ANOTHER SOURDOUGH STARTER (NO YEAST)
Make and share this Yet Another Sourdough Starter (No Yeast) recipe from Food.com.
Provided by sydney2462
Categories Breads
Time P10D
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Mix thoroughly water, flour and molasses (or honey) in a covered plastic or glass jar.
- Place mixture in a warm draft-free area for several days.
- Each day stir, remove several Tablespoons of mixture and add several Tablespoons of flour and water.
- After yeast bubbles form, continue the process for 3 or 4 days. Starter is ready to use when bubbly and sour smelling. Mixture will be similar to pancake batter.
- Remove starter quantity for your recipe, store remainder in the refrigerator feeding weekly.
Nutrition Facts : Calories 640, Fat 3.1, SaturatedFat 0.5, Sodium 42.7, Carbohydrate 146.2, Fiber 12.8, Sugar 44.9, Protein 15.8
EASY SOURDOUGH STARTER
Easy Sourdough Starter (Sourdough Bread Culture) To be sure, I am not a sourdough purist. I like the sour flavor of sourdough bread, but also like the fluffiness and yeasty aroma of traditional yeast bread... further, I don't like to piddle around all day making traditional sourdough bread. To those ends, I have developed shortcuts to quick and flavorful sourdough bread that has the lightness of traditional yeast bread. The first shortcut is to take away the time-consuming lunacy surrounding the culture of sourdough starter. Sourdough starter is simply a culture medium (ie flour and water), yeast and bacteria. The yeast is the component that makes bread rise and the alcohol it produces gives it a yeasty flavor. The bacteria (ie Lactobacillus) eat the sugars made by the yeast and provides the desired sour taste. Fortunately, while the byproducts of this symbiotic yeast and bacteria culture give sourdoughs the great taste, they also keep bad things like mold from growing in the culture. This is simply a case of nature at its best. Yeast. There are hundreds of types of yeast... from wild yeast that just floats in the air, to beer and wine yeast, to the rapid-rise yeast that can be easily bought at your local market. They will all produce the alcohol that flavors the bread. Store-bought yeast simply gives off more carbon dioxide and makes the bread rise faster. In my starter, like to encourage a mixture of various yeasts by first adding various whole grains, next by leaving the culture open to the air and finally by adding commercial rapid-rise yeast. Bacteria is everywhere, but I like to introduce "good" bacteria to my starter so as to keep the "bad" bacteria out. To do this you will see that I open a pro-biotic capsule that has an array of the good bacteria. Another way to do this is by adding active cultured yogurt. Feeding... Throw half away? Many sourdough starter recipes tell you to throw out half of your new starter before feeding it each day... this is plum silly. Besides, I just detest the idea of throwing away good food. Instead, you will see that I start out with a small amount of medium and gradually increase the feeding until there is enough to start using it. Hooch. When you leave the starter out or in the fridge for a few days, alcohol forms on top. This hooch gives the bread the best flavor, so just stir it into the mix. Consistency. Starters can range from thick enough to be spooned to runny. I prefer a thick starter that is still pourable... this usually is results from a 1:2/3 flour to water ratio. But keep in mind... the longer your starter sits, the more hooch, the more hooch, the thinner the starter... so you will need to adjust the consistency by controlling the amount of water you add. Containers. I use two quart pickle jars and rotate my starter each week into a clean jar. This keeps mold from forming on the sides of the jar. If you make a lot of bread, you will need a larger container. Keep in mind that the starter can triple in size... so your container needs to be more than three times as large as the amount of starter you keep on hand. Not Rocket Science... sourdough starter is just yeast, bacteria, and medium. So don't be afraid to do your own thing. Using various types of flour or meal will introduce different wild yeasts... you could even add fruit peels which have yeast. With a minimal amount of effort you will be able to culture a sourdough starter that is uniquely yours.
Provided by Ron Mauldin
Categories Sourdough Breads
Time P2DT5m
Yield 1/2 cup, 1 serving(s)
Number Of Ingredients 3
Steps:
- To start your culture, mix 1/2 cup of all-purpose flour, 1/2 cup of warm water, a half teaspoon of rapid-rise yeast, and an opened pro-biotic capsule until smooth. (You can get pro-biotics capsules at any health food store near the vitamin section. Alternatively, you could add some active culture yogurt.)
- Loosely cover the jar with the lid... (this keeps the bugs out and allows the wild yeast to enter). (It is VERY important to not put the lid on tightly since great pressure would build and cause the jar to explode.).
- Stir regularly. When the mixture has sponged up, stir down. Starter can be used after the sponge has risen and fallen three times (one or two days). Best taste is after the Hooch has formed and this will be in 3 to 5 days.
- Additional Starter. If you need more starter, then after a day or so... add flour/water in the ratio of ½ cup of flour to 1/3 cup of water.
- Take some, leave some. When you are ready to bake, pour out what you need and replace it in the ratio of 1/2 cup of flour to 1/3 cup of water.
- When you don't need it for a few days, store in the fridge. Feed it once a week. (At some point, you may need to throw some away if you are not making a lot of bread.) If you are going to be on vacation, freeze it.
- When you need starter again... take it out a day or so early, feed it... and it will be ready to use on your baking day.
Nutrition Facts : Calories 233.4, Fat 0.7, SaturatedFat 0.1, Sodium 3.8, Carbohydrate 48.5, Fiber 2.1, Sugar 0.2, Protein 7.2
SOURDOUGH STARTER ( NO YEAST KIND)
This starter recipe was developed by a bakers school and it has worked very well for me. This uses skim milk because the homogenization/pasturization process not only blends the butter fat in but retards the normal souring process of milk, so milk will not sour first before going rotten, but goes straight to rotten in a little longer period of time. So please stick with skim milk in this recipe.(1 cup flour+ 1 cup milk= 1 cup starter)Cooking time is maturing/ripening time.
Provided by bshemyshua
Categories Grains
Time P10DT3m
Yield 1 cup batch, 1 serving(s)
Number Of Ingredients 2
Steps:
- Take 1 cup skim milk, cover with a fabric cloth to keep dust out and set aside on the kitchen counter for 2 days until it smells sour.
- Then add 1 cup flour, stir mixture until blended and cover again. With in 2 days this mix will make bubbles and have a spongy look.
- If liquid has separated, stir it back into.
- mixture.
- If no bubbles show by the 5th day after putting out milk, throw out and start over.
- If you want to double the starter at this point you can add an additional 1 cup milk and 1 cup plain flour to the starter, then stir and set aside, loosely covered for a few more hours.
- Then refridgerate. You can bake bread with this at this point, but if a good sourdough flavor is desired, allow to mature in the refridgerator for another week.
- Can be used with my recipe for sour dough bread or any sour dough bread recipe.
- I would also like to mention that I have frozen this starter for as long as six months with good results and no need to feed it. Simply pour 1 cup of starter into a zip lock freezer bag and freeze. To use place on kitchen counter for a day to thaw and either use immediately or leave to foam for a few more hours.
Nutrition Facts : Calories 555.9, Fat 1.8, SaturatedFat 0.6, Cholesterol 4.9, Sodium 147.6, Carbohydrate 109.1, Fiber 3.4, Sugar 0.3, Protein 22.6
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