Freeze Dried Sourdough Starter Food
BRANDED FRUIT STARTER
The starter is a yeasty, fruit mixture that adds flavor and moisture to a fruit-filled 'friendship cake.' The starter is allowed to ferment and 'grow' much like a sourdough starter. When working with the starter mixture, keep it at room temperature and covered, but not airtight. If you get tired of it, freeze it, then use later. You may substitute 2 cups of dried apples for the apricot halves. Cooking time does not include time to ferment the fruit. This recipe is from an old newspaper clipping. It is used to prepare Recipe #276412
Provided by MrsJ492
Categories Fruit
Time 10m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a clean, nonmetal bowl.
- Stir gently.
- Cover mixture and let it stand at room temperature for 3 weeks.
- Stir mixture two times per week.
- Serve fruit over ice cream or pound cake.
- Reserve at least 1 cup of starter mixture at all times.
- To replenish starter, add 1 cup sugar and one of the first 4 ingredients every 1-3 weeks, alternating fruit each time.
- Stir gently after adding fruit and sugar.
- Cover and let mixture stand at room temperature 3 days before using.
Nutrition Facts : Calories 235.5, Fat 0.1, Sodium 3.2, Carbohydrate 43.2, Fiber 1.7, Sugar 41.3, Protein 0.4
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- Ready your sourdough starter for storage. First, feed your starter as though you were going to bake with it. If it's been stored in the fridge, take it out, and feed it with equal parts unbleached all-purpose flour and lukewarm water.
- Spread it out to dry. Next, spread it – all of it* – onto two pieces of parchment. It helps to set each piece of parchment on a baking sheet, simply for ease of transportation.
- Dry the starter completely, until it's brittle. Let the starter dry at room temperature until it's completely and utterly dry. This will take a day (if you live, say, in Arizona, in a house without air conditioning); or up to three, four, five days – it totally depends on the weather.
- Break it into pieces. Break the starter into small chips with your hands; or place it in a plastic bag and pulverize it with something heavy. Can you run it through a food processor?
- Store it airtight. Store the starter airtight, preferably in a glass container. You want something totally inert, with an airtight cover; a glass jar is perfect.
- Bring your sourdough starter back to life. When you're ready to revive the starter, measure out 1 ounce (or about 1/8 of it, if you'd been following a regular feeding pattern and had about 8 ounces starter on hand at the beginning of the drying process).
- Mix the starter with lukewarm water. Place the dried starter chips in a large (at least 1-pint) container. Add 2 ounces (1/4 cup) of lukewarm water. The water should barely cover the chips; tamp them down, if necessary.
- Feed it with flour. Once the mixture is fairly smooth/liquid, with perhaps just a couple of small undissolved chips, feed it with 1 ounce (about 1/4 cup) of unbleached all-purpose flour.
- Let it rest somewhere warm until it bubbles. Let the starter work for 24 hours. At the end of that time, you should see some bubbles starting to form.
- Feed the starter again. WITHOUT DISCARDING ANY OF THE STARTER, feed it with 1 ounce of lukewarm water, and 1 ounce of flour. Cover, and put back in its warm spot.
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