Sourdough Starter From Flakes Food

SOURDOUGH STARTER I

Steps:

• Combine instant potatoes, sugar, water, and yeast in a covered container. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon.
• On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter.
• Every five days, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar and 1 cup water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding.

WILD SOURDOUGH STARTER

Steps:

• To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. During this time, yeasts and bacteria from the air and from the flour and probably from you will set up housekeeping in the bowl (see Cook's Note).
• For daily feeding: Peel back any crust that may have formed and transfer 20% of the culture (50 grams) to a clean, wide-mouthed jar. Stir in 100 grams flour and 100 grams water, loosely screw on the lid and stash at room temperature for 24 hours. (The culture will have a stinky-sour smell at this point.) Discard the rest of the original mixture.
• Repeat step 2 every 24 hours for 5 days. By then the culture should smell yeasty-sweet-sour, which means you're ready to put the starter to work.

SOURDOUGH STARTER

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.

RYE SOURDOUGH STARTER

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, covered with a tea towel, at room temperature for 24 hrs.
• Day 2: Mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
• Day 3: Today you might see a few small bubbles forming and the mixture should smell grassy and a little acidic. Mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
• Day 4: More bubbles should have appeared today and the mixture should smell of yeasty beer. Mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
• Day 5: Fermentation should have set in now and the mixture might be ready to use. If a teaspoon of the starter floats in warm water, it's ready. If not, mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave covered, with a tea towel, at room temperature for 24 hrs.
• Day 6: The mix should be really bubbly and be giving off a strong smell of alcohol. Test in the same way as yesterday. If it's not ready, continue mixing 25g flour with 25g tepid water into the mixture daily until it becomes active.If your jar is becoming full, spoon half the mix out of the jar and continue.You now have rye starter, which is a malty flavoured base to sourdough bread. Keep it in the fridge (it will stay dormant) and 12 hrs before you want to use it, spoon 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.Use the starter to make rye sourdough bread.

SOURDOUGH PIZZA DOUGH - ABM

Steps:

• Load bread machine according to manufacturer's instructions. Watch when it starts the kneading cycle & adjust dough consistency with either a bit of flour or water as sourdough starters vary in thickness. Goal is an elastic somewhat soft but not at all sticky dough (a little softer than a baby's behind LOL).
• Once dough cycle completed, roughly knead & then dump dough into an oiled bowl & let rise 2nd time, either room temp or in fridge(for use the next day).
• Knock down after 2nd rise & divide into 2 pieces. Shape your pies (dusting your work area with semolina flour) and add your favorite sauces & toppings. Bake on preheated stone at 475 degrees F for 14 - 16 minutes.
• Oiled dough can also be divided & frozen in freezer bags with the air expressed. If freezing, remove from freezer & allow to thaw, do 2nd rise & use for pie.

SOURDOUGH STARTER FROM FLAKES

Steps:

• First Feeding:.
• In a glass or plastic bowl (never use metal) add the dried starter flakes, 1/2 cup of lukewarm (bottled) water and 1/2 cup of flour.
• Note: If you wish a stronger flavor add one or two tablespoons of rye flour to the first feeding.
• Using a plastic or wooden spoon (never metal) stir mixture vigoursly to add air.
• Cover loosely and place in a warm draft-free area (I leave it on my counter top).
• Allow the starter to proof for 8-14 hours (mixture should become very bubbly (don't worry if you see no activity, just continue with second feeding).
• Second Feeding.
• To the mixture add 1 1/2 cups lukewarm water and 1 1/2 cups flour, stir vigoursly.
• Cover loosely and place in a warm, draft-free area and allow to proof for 8-14 hours, until bubbly.
• Note: At this point I suggest making some flakes as a back up -- see Preserving Starter below.
• You should now have approximately 2 cups of active starter that is ready to use. Always save 1/4 cup of starter for future use, so if your recipe calls for more than 1 1/2 cups of starter then it will be necessary to add equal parts of water and flour and proof for another 8-14 hours.
• Maintaining the Starter:.
• After removing the quantity needed for the recipe, save approximately 1/4 cup of starter and discard (or make flakes) any additional starter. Place the saved starter in a glass jar or plastic storage container. Do not use an air tight container as the gases need room to escape. I use a glass jar with a small hole punched in the top (Since I do not want the starter to touch metal, I place a small piece of plastic wrap over the top before screwing on the metal cap). Next, stir in one-half cup each of flour and water, let sit on the counter for 30 to 45 minutes, then close the container and place in the refrigerator. This will preserve your starter until the next time you need it. The starter can be stored in the refrigerator for up to two weeks. If you must go longer than this, remove the container every two weeks or so and dump all but ¼ cup down the drain. Feed again, as above, to reactivate starter.
• Preserving your Starter.
• It is a good idea to preserve some of your starter in case something goes wrong. If your starter dies, you will have to purchase or get some more from somebody and start over. I have learned a method that can be used to preserve the starter for a long time without constantly adding flour or water. This method also makes it easier to share your starter with your friends.
• During the normal course of preparing your starter for bread baking and when it is active and bubbly, pour a small puddle of the starter onto some wax paper and spread it out with the back of a spoon so that the starter forms a very thin layer on the wax paper. Let it completely dry out overnight. The next day, bend the wax paper and the starter will break apart like potato chips. Place the starter chips in a plastic zip lock bag sealed tightly and then into the refrigerator. It is also a good idea to write the date and type of starter on the outside of the bag.
• Starter can be kept this way for up to six months with no ill effects, though I have heard you can probably go up to year. To reactivate it, place the starter chips in equal amounts of flour and water and put it in a warm place for 12 hours. I make these starter chips every three months or so to ensure I have a fresh backup for all my sourdough starters.

SOURDOUGH STARTER

Steps:

• In a covered 4-qt. glass or ceramic container, mix flour and yeast. Gradually stir in warm water until smooth. Cover loosely with a kitchen towel; let stand in a warm place 2-4 days or until mixture is bubbly and sour smelling and a clear liquid has formed on top. (Starter may darken, but if starter turns another color or develops an offensive odor or mold, discard it and start over.) , Cover tightly and refrigerate starter until ready to use. Use and replenish starter, or nourish it, once every 1-2 weeks. To use and replenish starter:Stir to blend in any liquid on top. Remove amount of starter needed; bring to room temperature before using. For each 1/2 cup starter removed, add 1/2 cup flour and 1/2 cup warm water to the remaining starter and stir until smooth. Cover loosely and let stand in a warm place 1-2 days or until light and bubbly. Stir; cover tightly and refrigerate.To nourish starter:Remove half of the starter. Stir in equal parts of flour and warm water; cover loosely and let stand in a warm place 1-2 days or until light and bubbly. Stir; cover tightly and refrigerate.

SOURDOUGH BREAD

Steps:

• Mix ingredients together and let it sit out all day until the potato flakes rise.
• Place the starter uncovered in the refrigerator and feed it every 5-7 days.
• Typically, you want to feed the bread the night before you plan on having fresh bread.
• After feeding the starter, let it sit out on counter all day or overnight before you make your bread (about 8 hours). It should bubble and foam.
• Give your sourdough starter a good stir before adding it to the bowl. Separation is natural and common.
• In a large mixing bowl, combine water, sugar, sourdough starter, oil, and 1 TBS instant yeast. Leave it for about 10 minutes, or until the yeast is active and foamy.
• Once the yeast is active, add in the salt, and about 5 cups of bread flour. Mix together well. Slowly add in the last cup of flour.
• The dough will be slightly sticky, but should pull away from the bowl and hold a soft round shape.
• Quickly remove the dough from the bowl and spray it with cooking spray. Place the dough back in the bowl to rise. Cover the bowl with plastic wrap that has also been sprayed with cooking spray. This prevents any air draft drying out your dough. The spray wrap will prevent the dough from sticking once it has risen.
• Let the dough rise in a warm place until doubled in size. I will usually preheat my oven to about 120, turn it off, and stick it in there.
• Once the dough has risen, it's time to shape your loaves. I prefer to use medium sized aluminum loaf pans. You can buy a 3 pack for .98. It's the perfect size. Divide the loaves into 4 equal sizes. Shape into a loaf and place in a greased pan.
• Cover again with greased plastic wrap and let rise in a warm space for another 1-2 hours, or until it just at the top of the pans.
• Preheat oven to 350 degrees and bake for 30 minutes.
• Immediately remove from pans onto a cooling rack, and brush the tops with melted butter.

POTATO SOURDOUGH STARTER

Steps:

• Gather the ingredients.
• Peel and cube the potatoes.
• In a large pot, boil the potatoes in 4 cups of water until soft, about 30 minutes.
• Set a colander over a large bowl and drain the potatoes. You'll use both the potato water and the potatoes in the starter, so be sure to reserve the potato water.
• Return the potatoes to the pot and mash using a potato masher or immersion blender.
• Add the mashed potatoes to the potato water. Stir and set aside to cool until lukewarm.
• Stir in the yeast and warm water. Then mix in the bread flour, sugar, and salt.
• Cover the bowl with a clean kitchen towel and let it sit for 24 hours at room temperature.
• Pour the starter into a large jar or 2 smaller jars, cover, and store in the refrigerator. It is now ready to use in your favorite sourdough bread recipe. Enjoy.