Yukon Sourdough Starter Food

YUKON SOURDOUGH STARTER

Steps:

• Dissolve yeast and sugar in warm potato water in a stone jar or crock-and make it a really big one or a huge bowl.
• Stir in flour, mix well, andplace in a warm spot for 24-36 hours, until mixture is bubbly and sour smelling.
• Before using"feed" the starter with the feed ingredients.
• Beat in the starter well and let sit for 8-12 hours, then use.
• Always, Always keep at least 1 Tablespoon.
• starter for your new batch.
• You can keep your starter in the fridge for a few weeks, but set it out the night before you want to use it (feed it first).

SOURDOUGH STARTER

Steps:

• Day 1:.
• You'll need two large, wide-mouth Weck jars or Mason jars (1 quart size) for this process. First step is to weigh each jar (without the lid) and write that number on the bottom or somewhere else handy. This will be useful when we go to do the feedings each day.
• In the morning, combine 100 grams whole wheat flour or whole grain rye flour with 125 grams warm water (80°F) in one of the jars, and mix with a small rubber spatula until well combined. Cover (if using a Weck jar, do not use rubber gaskets or clips; if using a Mason jar, cover with a new lid, but do not tighten) and keep in a warm spot. I like to place mine in the oven, turned off, with the light turned on to create a slightly warm environment. Let the mixture rest for 24 hours.
• Day 2:.
• In the morning, place the second jar (empty) on the scale and tare to 0 grams. Add 75 grams of the starter mixture from the day before and discard the rest. Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80°F) water. Mix well with a small rubber spatula, cover and keep in the same warm spot for another 24 hours. Clean out the first jar and set aside for the next day.
• Day 3:.
• In the morning, place a new, clean jar on the scale and tare to 0. Add 75 grams of the starter from the day before and discard the rest. Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80°F) water. Mix well with a small rubber spatula, cover and keep in the same warm spot for another 24 hours. Clean out the other jar and set aside for the next day.
• Day 4:.
• At this point you might start to see some activity. Don't be discouraged if you don't. Be patient and continue on schedule as directed. This is the first day you'll be doing two feedings-one in the morning and one in the evening (before bed).
• In the morning, place a clean jar on your scale and tare to 0. Add 75 grams of the starter from the day before and discard the rest. Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80°F) water. Mix well with a small rubber spatula, cover and let rest for 12 hours.
• After 12 hours (before bed), you can proceed with the second feeding of the day. At this point you can begin using only one jar. Discard all but 75 grams of starter. (This is where the jar weight you wrote down comes in handy. You'll do the math, 75 grams + jar weight = target weight). Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80°F) water. Mix well with a small rubber spatula, cover and let rest overnight.
• Day 5 and 6:.
• In the morning, discard all but 75 grams of starter. Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80°F) water. Mix well with a small rubber spatula, cover and let rest for 12 hours. Before bed, repeat with the same measurements and let rest overnight.
• Day 7 and onward:.
• On the morning of the 7th day, discard all but 50 grams of starter. Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 100 grams warm (80°F) water. Mix well with a small rubber spatula, cover and let rest for 12 hours. In the evening, repeat the same process as the morning with the same measurements.
• At this point, your starter should be rising and falling each day predictably. If you're at day 7 and you aren't seeing constant activity, continue feeding until you see the rising and falling each day. Progress may vary depending on the temperature of your kitchen and water. At this point, you can start using your discard or your starter. Continue to feed it every day, twice a day, as long as you're planning to make bread. You can also place your starter in the fridge and feed it once a week, if you don't plan on making bread as often.
• Equipment to make things easy for yourself:.
• Two wide-mouth Weck jars or Mason jars (1-quart size) with lids.
• Small rubber spatula.
• Digital scale.
• Instant read thermometer.

DAWSON CITY SOURDOUGH STARTER AND SOURDOUGH BREAD

Steps:

• STARTER:.
• Mix equal amounts flour and blood-warm water in a container larger enough for the mixture to double. The container should be glass or crockery. Do not screw the lid on tight; the gases will need to escape. (A plastic container could also be used, just don't fit the lid on tight.)
• Place the container in a warm spot for 2 or 3 days, until it has started to bubble and become smooth. Yes, you're basically waiting for it to go bad! A layer of alcohol - yes, alcohol - will develop on top; stir this down before using. The more potent your sourdough, the more alcohol you'll get, so be proud: you are making yeast, and it will smell like it! If it grows green mold, you can scoop it out or stir it in, it won't hurt you. However, if it turns orange, throw it away and start over.
• Replenish your starter each time you use it, or once a week. Remember: it is a living thing! You have to feed it regularly. If you don't use it, take out one cupful and replace with ½ cup of flour and ½ cup of water.
• Keep the starter on a warm shelf. If you are not going to use it, store it in the fridge, but remove it a day before you want to use it so it will become active again. When you use your sourdough, replace what you took out with 1/2 cup of blood-warm water and 1/2 cup of flour.
• BREAD:.
• In a large bowl, combine the flour, sugar and salt. Make a well in the center, and add the sourdough starter, egg, oil and warm water. Stir together and add more water or flour as necessary to form a pancake batter-like consistency. Cover with greased waxed paper and a towel and set in a warm place to rise.
• When doubled and all bubbly, mix in enough flour (about 4 cups) to enable it to be kneaded into a smooth elastic ball. Let this rise again until doubled, about 4 hours, and then punch down and shape into loaves or biscuits.
• Let this rise again until doubled and then bake in a 400°F (200°C) oven for about 10 minutes and then turn the oven down to 300°F (150°C) and let bake 30-40 minutes longer until the loaves sound hollow when you knock on them. Brush the loaves with butter.
• [b]CREDITS:[/b].
• Recipe tested by Chef David Fairbanks, Algonquin College School of Hospitality and Tourism.
• This traditional recipe was submitted by Parks Canada staff at Dawson Historical Complex National Historic Site.

YUKON SOURDOUGH FLAPJACKS (PANCAKES)

Steps:

• To proof your starter, feed it with equal amounts of flour and water (start with 1 cup of starter and at least 1 cup each of flour and water); cover and let sit overnight.
• Next morning, measure 2 cups of the proofed starter into a mixing bowl.
• Add egg, oil, sugar, and salt to the starter and mix briefly.
• Add enough flour to attain the desired consistency and mix until lump-free.
• Just before cooking the pancakes, dissolve baking soda in 1 Tbsp of warm water and gently blend into batter (See Note).
• Once baking soda is blended in, do not stir again.
• With a pitcher or ladle, pour 2 to 3-inch rounds on a hot (400 F) griddle.
• Cook 2 to 4 minutes, until bubbles form on surface.
• Turn and cook for an additional 2 minutes; serve hot.
• NOTE: If time permits, omit baking soda and stir 1 cup white flour and 1/2 cup of milk into batter.
• Proof, covered, for 1 hour at 85 degrees F, and then without stirring pour batter onto hot griddle--this will make pancakes extraordinary.