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
CLASSIC SOURDOUGH BREAD
Learning how to make sourdough is much simpler than you think! Once you've got your sourdough starter ready, it's smooth sailing to a fluffy, delicious loaf of bread.
Provided by BHG Test Kitchen
Time 20m
Number Of Ingredients 6
Steps:
- In a large bowl stir together 3 cups of the flour, the water, and Sourdough Starter until smooth. Cover bowl with waxed paper or plastic wrap. Let rise at room temperature 4 hours. Place bowl in refrigerator; chill overnight.
- Stir in salt and as much of the remaining flour as you can. Turn dough out onto a floured surface. Knead in enough of the remaining flour to make a smooth dough (2 to 3 minutes). Place in a greased bowl, turning to grease surface of dough. Cover and let rise at room temperature about 2 hours or until slightly increased in size (you may see a few bubbles).
- Line a large baking sheet with parchment paper. Turn dough out onto a floured surface; gently divide in half. Shape each dough half into an oval loaf. Place loaves on prepared baking sheet and cover with greased plastic wrap. Let rise at room temperature about 2 hours or until nearly double in size.
- Preheat oven to 425°F. Using a sharp knife, make three or four diagonal cuts across top of each loaf. Bake 25 to 30 minutes or until bread is golden and sounds hollow when lightly tapped. Remove from baking sheet; cool on wire racks. Sourdough Starter
- In a large glass or plastic container* stir together flour and the water. Cover loosely with plastic wrap. Set in a warm place (about 70°F) and let stand 24 hours.
- Stir in an additional 1 cup flour and 1/2 cup water. Cover loosely; let stand in a warm place 24 hours more. Repeat every day for 5 to 7 days or until very bubbly and aromatic. Starter is ready to use at this point.
- If not using, to keep at room temperature, feed starter by stirring in an additional 1 cup flour and 1/2 cup water. Let stand in a warm place overnight. Repeat daily. Or keep starter in the refrigerator and feed once a week. To use, let chilled starter come to room temperature before measuring. Remove desired amount. Feed remaining starter and let stand at room temperature 24 hours before chilling again. When the amount of starter gets to be too much, remove half before feeding and either share with a friend or discard.
Nutrition Facts : Calories 102 kcal, Carbohydrate 21 g, Protein 3 g, Sodium 350 mg, ServingSize 2 loaves (20 slices), UnsaturatedFat 0 g
SOURDOUGH STARTER (FOR CLASSIC SOURDOUGH BREAD)
This is the starter that goes with Classic Sourdough Bread that I posted earlier. Sorry for the oversight. Note: This does not include the 2-3 days feeding time or the wait time for it to become full strength.
Provided by CJAY8248
Categories Sourdough Breads
Time 15m
Yield 8 loaves, 96 serving(s)
Number Of Ingredients 4
Steps:
- Dissolve yeast in water in a large plastic container (gallon size works well). Add sugar. When yeast bubbles (about 10 minutes), stir in flour until you have a smooth paste.
- Cover loosely to allow gases to escape and place in a warm spot in your kitchen 2 to 3 days. The mixture should bubble and give off a sour odor. Stir starter once a day, making sure to stir in any crust that's formed. After this point, you can store starter in the refrigerator or leave it out in a cool, dark area of your kitchen.
- Feed starter by stirring in 1 cup all-purpose flour and 1/2 cup water every day if you leave it out, or every few days if it's refrigerated; otherwise, it will become too acidic and eventually die.
- Once starter has grown a few weeks and has reached full strength, you can decrease feedings to once a week.
- If you don't use your starter regularly, it's going to get unruly and burst the bounds of it's container. Give some away to friends along with feeding and baking instructions.
SOURDOUGH BREAD STARTER
This is your basic Sour Dough bread starter to be used over and over again. Look for the sour dough bread recipe to make use of this starter. There are two ways to make sour dough starter one without yeast where you feed the starter daily and this recipe where you just let the yeast do the work and let it sit for 3 or 4 days. Be sure that you clean the jar well before putting the saved starter back in it.
Provided by Bergy
Categories Sourdough Breads
Time P4D
Yield 1 starter
Number Of Ingredients 4
Steps:
- Dissolve yeast in 1/2 cup warm water, rest for ten minutes.
- Mix in flour, sugar& remaining water.
- Allow to stand, loosely covered, in a warm place for 3 or 4 days. Use a large (preferably ceramic) bowl as it will rise considerably.
- Every time the batter is used to make a product set aside 1 cup to be used as a"starter" for another batch.
- Keep covered in the fridge (a pint jar works nicely).
- To make it into a basic batter again, add another 2 cups flour& 2 cups warm water and allow to stand at room temp overnight It is now ready to use, but again reserve a cup of the starter.
CLASSIC SAN FRANCISCO SOURDOUGH BREAD
I have looked hi and low for a recipe like this. I am so happy to have found it. Perfect slathered in butter or as a sandwich (grilled is great)
Provided by startnover
Categories Sourdough Breads
Time 12h30m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- In a large bowl, combine the water, sourdough starter and 4 cups of flour.
- Mix well and cover with plastic wrap in a warm place 8-12 hours (I do it over night).
- The next day stir in the salt and sugar and add flour 1/2 to 1 cup at a time to make a very stiff dough .
- Knead till smooth.
- Cover and let rise 2 to 2-1/2 hours.
- Punch down and divide in half.
- Knead till smooth and form into rounds. Place on a greased baking sheet. Cover lightly and let rise till double and puffy (1 to 1-2 hrs).
- While this is rising mix the 1/2 cup water and 1/2 tsp cornstarch in a small bowl and microwave till boiling, remove from heat and let cool.
- Heat oven to 400°F.
- Carefully place a small pan of hot water on the bottom rack of the oven.
- Cut two slashes across each other on top of each loaf.
- Bake for 10 minutes.
- Pull out the rack and baste each loaf well with the cornstarch mixture.
- Close the oven and allow to bake another 20-25 minutes. Loaves should be a light golden color and sound hollow when tapped on the bottom.
- You are suppose to allow this to cool for 2 hrs to develop the sourdough flavor fully -- we wait maybe 30-45 minutes!
Nutrition Facts : Calories 1383.8, Fat 3.7, SaturatedFat 0.6, Sodium 2342, Carbohydrate 291, Fiber 10.1, Sugar 5.2, Protein 38.7
More about "sourdough starter for classic sourdough bread recipes"
CLASSIC SOURDOUGH BREAD RECIPE WITH STARTER - GLOBAL …
From globalbakes.com
Category African Recipes, Bread RecipesTotal Time 6 hrs 20 mins
- **You will need 200 grams of active sourdough starter for this recipe. That means a starter that is at it's peak or close to it. If you don't have that much starter, no worries! It will just take a couple of feedings to get it there! In the morning, about 3 days before you plan to bake your sourdough, take 20 grams of your sourdough starter (make sure you keep some aside for the future!) and feed it 100 grams of water and 100 grams of flour. (I use distilled water and a mix of 80 grams bread flour/20 grams rye flour.) Cover loosely and let sit at room temperature for about 8 to 12 hours, until it peaks and just begins to fall. Repeat the feeding a second time, allowing it to sit at room temperature overnight. About 8 to 12 hours later (the next morning) it will be near its peak and ready to use. You should have about 200 grams at this point.**
- Make the autolyze: In a large bowl, mix together the bread flour, whole wheat flour and rye flour. Pour in 750 grams of warm water (about 90 degrees F). Mix together well with your hands or with a Danish dough whisk. Cover with a damp kitchen towel and let sit at room temperature for 30 minutes to three hours - this step completely depends on your schedule.
- Combine the autolyze and 200 grams of active starter. I use a pinching motion with my hand shaped like a 'lobster claw' to incorporate the starter into the autolyze.
- Sprinkle the salt on top of the dough and add 20 grams of water to help the salt mix in. Use the 'lobster claw' motion again. Cover and allow to sit for about 15 minutes to relax.
SOURDOUGH STARTER RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (487)Calories 440 per servingTotal Time 120 hrs 50 mins
- Day 1: Combine the pumpernickel or whole wheat flour with the cool water in a non-reactive container. Glass, crockery, stainless steel, or food-grade plastic all work fine for this. Make sure the container is large enough to hold your starter as it grows; we recommend at least 1-quart capacity.
- Stir everything together thoroughly; make sure there's no dry flour anywhere. Cover the container loosely and let the mixture sit at warm room temperature (about 70°F) for 24 hours. See "tips," below, for advice about growing starters in a cold house., Day 2: You may see no activity at all in the first 24 hours, or you may see a bit of growth or bubbling. Either way, discard half the starter (113 grams, about 1/2 cup), and add to the remainder a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) cool water (if your house is warm); or lukewarm water (if it's cold).
- Mix well, cover, and let the mixture rest at room temperature for 24 hours., Day 3: By the third day, you'll likely see some activity — bubbling; a fresh, fruity aroma, and some evidence of expansion. It's now time to begin two feedings daily, as evenly spaced as your schedule allows. For each feeding, weigh out 113 grams starter; this will be a generous 1/2 cup, once it's thoroughly stirred down. Discard any remaining starter., Add a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) water to the 113 grams starter. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating., Day 4: Weigh out 113 grams starter, and discard any remaining starter. Repeat step #6., Day 5: Weigh out 113 grams starter, and discard any remaining starter. Repeat step #6. By the end of day #5, the starter should have at least doubled in volume. You'll see lots of bubbles; there may be some little "riv
- Once the starter is ready, give it one last feeding. Discard all but 113 grams (a generous 1/2 cup). Feed as usual. Let the starter rest at room temperature for 6 to 8 hours; it should be active, with bubbles breaking the surface. Hate discarding so much starter? See "tips," below., Remove however much starter you need for your recipe — typically no more than 227 grams, about 1 cup. If your recipe calls for more than 1 cup of starter, give it a couple of feedings without discarding, until you've made enough for your recipe plus 113 grams to keep and feed again.
8 SOURDOUGH BREAD RECIPES THAT USE A STARTER
From allrecipes.com
- Sourdough Bread I. "Most people say that this kind of bread takes soooo long to make, but actually it takes no longer than other bread, you just have to spread your activities out over 2 days instead of a solid half an hour.
- Chef John's Sourdough Bread. This is a great recipe for first timers! Chef John lays out in detail how to make sourdough bread: "Making your own sourdough bread does take a while, but the amount of actual work is minimal--and the bread you'll get is spectacular!
- Cracked Wheat Sourdough Bread. "A hearty grain and seed filled sourdough bread. Any good sourdough starter will work in this bread," says recipe creator JACLYN.
- Sourdough Rye. "Since I've been given a sourdough starter, I've been making sourdoughs like crazy so the starter doesn't take over my fridge.
- Cranberry Pecan Bread. Recipe creator Janic says, "Dried cranberries and pecans are added to a basic bread fermented with a sourdough starter.
- Long-Fermentation Sourdough Bread. Good sourdough bread takes time to make, and this recipe could take a couple of days depending on how long you allow for the two rises.
- Better-Than-Bakery No-Knead Sourdough. "This crusty, chewy, tangy bread can't be beat. You'll be shocked at how simple it is to create such a professional loaf at home.
- Chef Fillip's Sourbread. This sourdough recipe includes its own starter recipe, you can use it to make sourdough from start to finish. Reviewer JUDY SAXBY says, "My husband loves sourdough bread.
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