Real Sourdough Starter Recipes

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SOURDOUGH STARTER



Sourdough Starter image

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

1 (.25 ounce) package active dry yeast
2 cups warm water
2 cups all-purpose flour

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

SOURDOUGH STARTER



Sourdough starter image

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

250g strong white bread flour , preferably organic or stoneground

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.

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  • Sourdough rye crepes. If you are new to keeping a sourdough starter, the best place to start is with recipes that don’t require the sourdough to have all the rising power.
  • Sourdough pancakes. Similar to crepes, sourdough pancakes are another great way to start using a sourdough starter but aren’t as tricky to flip. I always feel like making sourdough pancakes is less work than normal pancakes, because the work is divided — make half the batter the night before and add the rest in the morning.
  • Sourdough pie crust. Sourdough pie crust is another recipe that doesn’t need to rise. However, the pie crust must be kept cold when fermenting so that the butter doesn’t melt — it’s the chunks of butter that give a pie crust its flakiness.
  • Sourdough lemon poppy seed muffins. The recipes are increasing in rising power! With muffins, though, the rise is dependant on baking soda, while the sourdough provides acidity for the baking soda to act.
  • Sourdough pizza crust. With a sourdough pizza crust, the success of the final product depends on your starter. It just needs to rise a bit, enough to be soft.
  • Sourdough maple einkorn dinner rolls. Soft and fluffy, these sourdough einkorn buns are sure to be a hit, even with those skeptical of sourdough. Einkorn is an ancient grain, the original wheat, that many can tolerate even if they don’t do well with modern strains of wheat.
  • Traditional sourdough election cake. Once upon a time in America, voting was a community event that gathered together everyone to dance, visit, and join in the general revelry.
  • No-knead sourdough bread. No-knead breads are seriously the easiest breads to make. No kneading, no waiting between various rises that you have to punch down.

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