Simple Sourdough Starter Recipes
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
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- 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.
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