SOURDOUGH STARTER KIT
For the keen baker, why not give the gift of a sourdough recipe kit? Fill a jar with everything they need and add the final flourishes to make it Christmas ready
Provided by Sophie Godwin - Cookery writer
Number Of Ingredients 4
Steps:
- To use the kit: Write the following instructions on a gift tag: Put 200g flour in the Kilner jar with 200ml cool water. Mix well, then cover with the muslin, leaving the lid off. Leave the mixture somewhere warm but away from direct sunlight for 2-3 days until it has swelled and is frothing with bubbles.
- To 'feed' the starter, throw half of it away, then top up with 100g flour and 100ml cool water. Mix well and leave for two to three days more. Once the starter is puffy and foamy again, it is ready to use.
- When making sourdough bread, use as much of the starter as your recipe calls for, then keep it in the fridge, 'feeding' it 100g flour and 100ml cool water every week. Your starter will potentially last for years - it's the gift that keeps on giving!
AMISH SOURDOUGH BREAD/STARTER
Found this recipe in my mother's recipe box. I don't remember her ever making it, but I have and it makes gorgeous bread! Starter takes 10 days to ferment, but after this you can make bread anytime you want! Traditionally, starter is given to friends and family in 1 cup increments, after the 10 days. You can also freeze 1 cup in zip lock bags for future use. I know it sounds like a lot of sweetener, but the yeast needs this sugar to feed itself, bread will not be sweet. Starter can be used for many other breads, such as doughnuts, cinnamon buns, etc. Follow recipe using 1 pkg yeast and 1 cup of starter. Prep time doesn't count 10 days to prepare starter. Nutrition Information is for total ingredients so won't be accurate.
Provided by manushag
Categories Low Cholesterol
Time 1h20m
Yield 2 loaves, 30 serving(s)
Number Of Ingredients 15
Steps:
- For starter, dissolve yeast in warm water. Mix with 1 cup flour, 1 cup sugar or honey and 1 cup milk (lowfat or 2% milk is OK). This is day 1 of 10 day prep. Use a plastic or glass container.
- Leave starter on the counter covered, and stir daily.
- On the 5th day, add 1 cup flour, 1 cup sugar or honey (or combination) and 1 cup milk. This is called 'feeding' the starter.
- Continue to stir daily. On the 10th day, add 1 cup flour, 1 cup sugar or honey and 1 cup milk. Starter can now be divided and given away or frozen. I usually wait a day to bake after feeding starter.
- If you are not baking the next day, you can refrigerate starter, but bring to room temperature on baking day, or the night before, if frozen.
- If you receive a cup of starter as a gift, feed immediately and wait a day before baking, to give starter a chance to ferment, at room temperature.
- To bake: Place 1 cup of starter in bowl of mixer. Put mixer on slow speed using a dough hook, and add all ingredients. All ingredients should be room temperature.
- Add 2-1/4 tsps. yeast, 1 cup water, 1 cup milk, 2 tbls honey, 1/4 cup oil, 1 cup whole wheat flour, 2 eggs, 2 tsps. salt, approximately 6-7 cups white flour. You can add more whole wheat and less white, as preferred.
- Knead dough for 10 minute in mixer. Dough should be slightly sticky, but smooth and shiny and should mostly all be on the dough hook when done.
- Remove dough from mixer bowl to a floured board and knead by hand two minutes, shaping into a large ball. Oil inside of mixer bowl.
- Place dough back into bowl, swirl around in oil, and turn over so all sides are oiled. Press down, cover with a clean towel and allow to rise in a warm place until doubled.
- Punch down and divide into two loaves. At this point, 1 ball can be made into 12-14 rolls. Divide into even balls, (if you have a scale, about 2-1/2 oz. each) place on greased cookie sheet, pressing down to a flat disc. Brush tops with beaten egg white mixed with 1 tbl water and sprinkle with sesame or poppy seeds, if desired.
- Cover and allow to rise for 1 hour, or until double in size.
- Preheat oven to 375° and bake rolls for 15-20 minutes, until browned.
- For loaf of bread flatten 1/2 of dough into a rectangle, to remove bubbles and roll up to a log. Roll two sides under and place log seam side down in greased loaf pan. Brush top with egg white and sprinkle with seeds. Bake at 375° for 25 minutes. Remove from pan and thump bottom of loaf. It should sound hollow when done.
- You can bake 1/2 of dough and shape other half into a loaf, wrap tightly in plastic wrap and freeze. When you are ready to bake, remove from wrap and place in greased loaf pan. Cover and allow to defrost and rise in a warm spot. Brush with egg white and sprinkle with seeds. Bake as usual.
Nutrition Facts : Calories 275.9, Fat 3.8, SaturatedFat 1.2, Cholesterol 16.9, Sodium 179.2, Carbohydrate 54.4, Fiber 1.6, Sugar 21.2, Protein 6.2
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.
SOURDOUGH STARTER
Make your starter in a glass container and store in the refrigerator after fermentation has occurred.
Provided by Esther Nelson
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Yield 15
Number Of Ingredients 3
Steps:
- In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely.
- Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of overflow. Check on occasionally.
- When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it, THROW IT OUT! and start over. Keep it in the refrigerator, covered until ready to bake.
- When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains! Sourdough starters improve with age, they used to be passed down generation to generation!
- Use this starter to make the Sourdough Chocolate Cranberry Cake, and the Sourdough Chocolate Cake.
Nutrition Facts : Calories 62 calories, Carbohydrate 12.9 g, Fat 0.2 g, Fiber 0.5 g, Protein 1.9 g, Sodium 1.5 mg
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
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