Sourdough Starter Wo Yeast Food

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.

SOURDOUGH STARTER W/O YEAST

Steps:

• Cook potato peelings until tender Set potato water aside to cool and settle for ½ hr. Ladle off 2 c. water, leaving settlings
• In a sterilized 2-quart glass/ceramic bowl, using a wooden spoon, mix honey, flour and warm water.
• Mix until thick batter forms.
• Leave uncovered in your kitchen for ½ hr. to "trap" the yeast spores in the air.
• Cover loosely with lightweight kitchen towel.
• Let stand in warm place for 24 hours.
• Stir then cover loosely.
• Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour... stirring once a day.
• Place in a one quart jar and store in refrigerator.
• *Forevery cup of starter removed, replace with it w/ one c. of spring water and one c. of flour
• *If the starter is not used within one week, you must feed it by removing a cup and replacing it w/ a c. of four and a cup of water*
• If a clear liquid rises to the top of starter during storage, simply stir it back in.
• *If the liquid turns a light pink, it means the starter is beginning to spoil so discard*
• Store in the freezer if you like.
• Just store in a roomy plastic container allowing for freezing expansion.

SOURDOUGH STARTER ( NO YEAST KIND)

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.