Creating Your Own Sourdough Starter Food
CREATING YOUR OWN SOURDOUGH STARTER
Sourdough is believed to have originated in Ancient Egyptian times around 1500 BC, and was likely the first form of leavening available to bakers. (UPDATE 05/29/2010: In order to avoid problems with mold, I've modified my recipe to follow the advise of Peter Reinhart (author of The Bread Baker's Apprentice) and recommend using pineapple juice the first two days of fermentation.) NOW, There are a few simple rules to follow when making your own sourdough starter. First, because it is a living organism, never use metal bowls, containers or spoons. When storing the starter, use only glass, crockery or plastic containters with a lid. The container size should be 3 times the volume of the ingredients (to allow expansion). Note: If the jar has a metal lid, poke a hole in the lid and put plastic wrap over the top of the containter. It's very important that it's 'home' be kept clean-- wash and sterilize the container periodically, and again, remember, no metal should ever touch the starter.
Provided by Galley Wench
Categories Sourdough Breads
Time P3DT30m
Yield 1 Cup Starter
Number Of Ingredients 4
Steps:
- Please note that the process is simple, but will take anywhere from 3-5 days to develop.
- Day One: Pour 2 tablespoons of pineapple juice into a large clean glass bowl or jar. (Use a bowl or jar that will hold 3 times the volume, as the starter will double in bulk during the fermentation process.).
- Stir in 2 tablespoons bread flour.
- Cover container with plastic wrap and set in a warm draft-free area; 70-80 degrees Farenheit is perfect. Hotter temperatures (95-100 degrees) will kill it.
- Stir at least twice daily.
- Day 2: To the starter container add 2 tablespoons pineapple juice and two tablespoons bread flour and stir thoroughly. Cover with plastic wrap and set in warm place.
- Stir at least twice daily.
- Day 3: To the starter container stir in 2 tablespoons WATER and two tablespoons RYE flour and stir thoroughly. Cover and set in a warm place.
- Repeat Day 3 if necessary, using bread flour -- When your starter develops a bubbly froth, usually about 3 to 4 days, it is done. You have succeeded -- this can take up to 7 days in some areas,.
- The starter is now ready to use or may be stored in the refrigerator in a covered jar.
- CARE AND FEEDING OF YOUR SOURDOUGH STARTER:.
- The starter will get better with time, so take good care of it!
- If the starter is not used at least every 14 days, then it must be 'fed'.
- To feed, pour 2 or 3 tablespoons of the starter into a clean glass bowl (discarding or give away the rest).
- Stir in 1/2 cup of lukewarm water and 1/2 cup of flour into the starter.
- Cover bowl with plastic wrap or towel and place in a warm draft-free place for 12 to 24 hours, stirring at least every 12 hours.
- After 24 hours, the starter should have a plesant sour (yeasty/beer) aroma and is ready for use or may be poured into a clean glass or plastic container, with a lid, and refrigerated for future use. The starter should be used every 7 - 10 days.
- When Ready To Bake: Remove two tablespoons of starter, add equal amounts of flour and water to obtain the amount of starter required for the recipe (plus slightly more to replenish the starter). As an example, if the recipe calls for one cup of starter, remove a couple tablespoons of the active starter, stir in a little more than one cup of bottled water and 1 cup of flour. Adjust the water/flour as needed, the consistency should be similar to pancake batter.
Nutrition Facts : Calories 539.1, Fat 1.6, SaturatedFat 0.2, Sodium 4.4, Carbohydrate 114.2, Fiber 7.2, Sugar 6.9, Protein 15.6
SOURDOUGH STARTER
Learn how to make a bubbling sourdough starter using white bread flour and water. After feeding the starter for five days, you can use it to make a sourdough loaf
Provided by Barney Desmazery
Yield Makes 2 loaves (12-15 slices each)
Number Of Ingredients 1
Steps:
- Day 1:To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs.
- Day 2:Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
- Day 3:Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
- Day 4:You should start to see some activity in the mixture now; there should be some bubbles forming and bubbling on top. Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
- Day 5:The mixture should be very active now and ready for making your levain (starter). If it's not bubbling, continue to feed it on a daily basis until it does. When it's ready, it should smell like yogurt.
- You now have a starter, which is the base to the bread. You'll need to look after it, but naming is optional! Keep it in the fridge (it will stay dormant) and 24 hrs before you want to use it, pour half of it off and feed it with 100g flour and 100g water. Leave it at room temperature and it should become active again. The longer the starter has been dormant, the more times it will need to be refreshed - the process of pouring off half the starter and replacing it with new flour and water - to reactivate. If your starter is ready to use, a teaspoonful of the mixture should float in warm water.The starter can now be used to make white sourdough bread.
CHEF JOHN'S SOURDOUGH STARTER
Here's part 1 of my 2-part recipe for sourdough bread. It takes 4 days to make the starter, but there's really not much to it other than 'feeding' the starter once a day for about 10 days.
Provided by Chef John
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time P10DT15m
Yield 8
Number Of Ingredients 2
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.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 63.5 g, Fat 1.5 g, Fiber 2.1 g, Protein 10.5 g, SaturatedFat 0.2 g, Sodium 4.4 mg, Sugar 0.3 g
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