Sourdough Starter No Yeast Kind Recipes

BASIC SOURDOUGH STARTER WITHOUT YEAST

Steps:

• Day 1: Combine a half cup of flour with a scant half cup of water. Stir vigorously to incorporate air. Cover with a breathable lid and allow to sit in a warm space for 12 hours. Repeat feeding with same quantities of flour and water.
• Days 2 & 3: Continue feeding starter as above at the same 12 hour intervals. By the third day a bit of life should show up. There should be bubbles. A sour smell will begin to be evident.
• Days 4, 5, & 6: Continue feeding starter as above, but discard all but 1/2 cup of the starter just before you feed it. (There are plenty of good uses for "discarded starter" in the Grains chapter of my book.) You should now see and smell signs of sourdough. More bubbles are forming, the starter is growing in volume in between feedings, etc.
• Day 7: Your starter should now be very airy when it hits its peak, 4-8 hours after a feed. Continue feeding as on days 4-6 and feel free to start baking! You have successfully made this easy sourdough recipe without yeast.
• Continue to feed once per day going forward, if the starter sits at room temperature and you wish to maintain an active starter for regular baking.
• Alternatively, if you won't be using the starter regularly, store it in the refrigerator and remove to bake with it as you need it. Just be sure to remove it 24 hours before mixing up your dough.
• To reactivate an inactive starter, remove it from the refrigerator, feed it with 1/2 cup flour and 1/2 cup water, and allow to sit at room temperature. Maintain it as noted in step 5 above.

BEST BEGINNER SOURDOUGH SANDWICH BREAD NO YEAST

Steps:

• Place water in a large mixing bowl and add in starter with melted butter, stir to combine. Add in remaining ingredients and stir until well combined. Dough should clean the sides of the bowl.
• Knead for 8 minutes and check for window pane test. Knead for 2 more minutes if not at window pane and check again. Dough shouldn't stick to your fingers.
• Lightly flour surface and roll out dough into a rectangle. Roll up into a loaf, tucking edges under to create tension on top. Place in parchment lined or greased loaf pan.
• Cover so it doesn't develop a skin or dry out and allow to rise until doubled and up even with edges of loaf pan. Right before baking, brush top with melted butter.
• Bake in preheated 400 degree Fahrenheit oven for 30 to 32 minutes.
• Remove from loaf pan onto cooling rack, slather with more butter, and allow to cool for at least 15 to 20 minutes (longer if possible) before slicing.

CHEF JOHN'S SOURDOUGH STARTER

Steps:

• Day 1: Mix 70 grams flour and 70 grams water together in a container with a lid. Container needs to be large enough to accommodate another 70 grams water and flour. Cover loosely so gases can escape. Leave for 24 hours at 70 degrees F.
• Day 2: Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave for 24 hours at 70 degrees.
• Day 3: Remove half (140 grams) of the starter. Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave for 24 hours at 70 degrees.
• Day 4 through about Day 10: Repeat Step 3 each day until starter smells fruity, yeasty, and is beautifully fermented. You can test this by seeing if the mixture doubles within 2 to 3 hours of feeding.
• Refrigerate until needed. Most people recommend you feed the starter once a month or so (Step 3).
• To make bread using a refrigerated starter: feed it at room temperature for two days. Use your refreshed starter to make bread on the third day. Remember to set aside 140 grams of starter and feed it again before returning it to the fridge.

NO YEAST SOURDOUGH BREAD

Steps:

• In a large bowl combine the starter, water, and 3 cups of flour. Beat vigorously for 1 minute.
• Cover, and let rest at room temperature for 4 hours.
• Refrigerate overnight, for about 12 hours.
• After refrigeration, add the remaining 2 cups of flour, sugar, and kosher salt.
• Knead to form a smooth dough. Knead either by hand or with a dough hook attached to a mixer.
• Allow the dough to rise in a covered bowl until it's light and airy, with visible gas bubbles. Depending on how active your starter is this may take up to 5 hours, or even longer. For best results, gently deflate the dough once an hour by turning it out onto a lightly floured or lightly greased work surface; stretching and folding the edges into the center; turning it over, then returning it to the bowl. Adding these folds will help strengthen the dough's structure, and allow you to feel how it's progressing over time.
• Note: sourdough bread (especially sourdough without added yeast) can be finicky and may not go exactly to the written plan. Please allow yourself to go with the flow, and not treat this as an exact to-the-minute process.
• When the dough is ready, transfer the dough to a lightly floured or lightly greased work surface and gently divide the dough in half.
• Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover with lightly greased plastic wrap and let rise until very puffy, about 2 to 4 hours. This step could take longer but give them sufficient time to become noticeably puffy. Don't worry if the loaves spread more than they rise, they'll pick up once they hit the oven's heat.
• Towards the end of the rising time, preheat the oven to 425°F.
• Spray the loaves with lukewarm water.
• Slash the loaves. If you've made round loaves, try one slash across the center, and a curved slash on each side of it; or slash in the pattern of your choice. For oval loaves, two diagonal slashes are fine. Make the slashes fairly deep, a serrated bread knife works well here.
• Bake the bread for 25 to 30 minutes, until it's a very deep golden brown.
• Remove it from the oven, and cool on a rack.
• Store bread, loosely wrapped in plastic, for several days at room temperature or freeze for longer storage.

SOURDOUGH STARTER RECIPE

Steps:

• Please start by reading my post above. It's long but it includes lots of important and useful information that will help you success.
• IMPORTANT - I do not recommend using cups/tablespoons to make this starter because they are not accurate enough and it has to be absolutely exact. But if you are going to use them, the cup/tablespoons/teaspoon conversions are based on you using rye flour which is what I recommend using if at all possible for best results. If you use any other kind of flour the cups/tablespoons and teaspoon measures will not be accurate so you will need to recalculate them. For reference 1 cup of rye flour weighs 102 grams. 1 cup of wholewheat flour weighs 128 grams and 1 cup of all purpose flour weighs 125 grams.
• ALSO IMPORTANT - At no point in this process should you discard any of the starter.
• Day 1 - To a clean jar/container that's between 750 ml (25 oz) and 1 litre (34 oz) in size, add 25 grams (3 tablespoons + 2¾ teaspoons) of rye flour and 25 grams (1 tablespoon + 2 teaspoons) of room temperature water. Mix well so you can't see any dry flour, level it as best you can and cover with the jar lid. Screw it on loosely but don't fully tighten it up. Don't screw the lid on tightly. If you have an elastic band, put it over the jar so it is level with the top of the flour/water mixture. That way you can see easily if there is any increase in volume. Leave the jar in a sheltered spot for about 24 hours, ideally at a temperature of between 20°C (72°F) to 26 °C (80°F) If your kitchen is very cool see my tips in the post above for how to keep your starter warm.
• Day 2 - There probably won't be any changes yet but you might see a few bubbles and/or notice a milky smell. Open the jar of starter and add another 25 grams (3 tablespoons + 2¾ teaspoons) of rye flour and 25 grams (1 tablespoon + 2 teaspoons) water. Mix well so you can't see any dry flour, level it as best you can and cover loosely with a lid, adjust the elastic band so it's level with the top of the mixture and put the jar back in it's spot.
• Day 3 - You might see and smell some changes now. Maybe a few bubbles and a fruity smell. Open the jar of starter and add another 25 grams (3 tablespoons + 2¾ teaspoons) of rye flour and 25 grams (1 tablespoon + 2 teaspoons) water. Mix well so you can't see any dry flour, level it as best you can and cover loosely with a lid, adjust the elastic band so it's level with the top of the mixture and put the jar back in it's spot.
• Day 4 - You will likely see more bubbles today and it could be increasing in volume. Don't get excited and think it's ready to use yet though. Sometimes this happens, then the activity will stop again for a few days, so keep going for now. Open the jar of starter and add another 25 grams (3 tablespoons + 2¾ teaspoons) of rye flour and 25 grams (1 tablespoon + 2 teaspoons) water. Mix well so you can't see any dry flour, level it as best you can and cover loosely with a lid, adjust the elastic band so it's level with the top of the mixture and put the jar back in it's spot.
• Days 5 to 7 - Keep feeding it 25 grams (3 tablespoons + 2¾ teaspoons) of rye flour and 25 grams (1 tablespoon + 2 teaspoons) on days 5, 6 and 7. It should be pretty active and smell pleasantly sour and fruity by now. If by day 7 it has been rising to twice its volume then falling again after each feeding for a few days in a row then it is ready to use for baking bread. If it hasn't been rising to twice its volume consistently after feeding, just keep feeding it 25 grams (3 tablespoons + 2¾ teaspoons) of rye flour and 25 grams (1 tablespoon + 2 teaspoons) daily until it does. Ensure the area it is kept is between 20°C (72°F) to 26 °C (80°F) and no less to give it a boost. See the recipe notes for what to do if your jar starts to become more than half way full after feeding.
• Once your starter has been rising and falling consistently after feeding for a few days it is ready to bake with. Now you must name it and make it part of your family ;O)
• You can use the starter to bake bread when it is at its peak (doubled in size) after feeding. Use what is in the jar for baking with and just leave behind a tiny bit of starter. A few teaspoons is sufficient, or what amounts to the scrapings in the jar. Pop the jar of scrapings in the fridge where it can stay until the day before you bake again. It does not need to be fed in between. The next time you want to bake, remove it from the fridge the evening before and feed it so it's ready and at its peak for you the next day.

EASY SOURDOUGH STARTER WITH YEAST

Steps:

• In a medium bowl add the lukewarm water and sprinkle the yeast on top. Let it sit for about 5-10 minutes then stir.
• Add the flour to the yeast and combine well, make sure there is no flour at the bottom of the bowl.
• Move the starter to a clean bowl, cover with a towel, plastic wrap or place the lid on the jar without sealing it and let sit for 24 hours in a warm draft free area. Do not stir.
• After the 24 hours it should have risen and become very bubbly with a slight sour smell. And it is now ready to use for baking.

NO YEAST? NO PROBLEM! HERE'S HOW TO MAKE SOURDOUGH BREAD STARTER WITHOUT YEAST

Steps:

• Basic Sourdough Starter Without Yeast Day 1: Combine a half cup of flour with a scant half cup of water. Stir vigorously to incorporate air. Cover with a breathable lid and allow to sit in a warm space for 12 hours. Repeat feeding with the same quantities of flour and water. Days 2 & 3: Continue feeding starter as above at the same 12-hour intervals. By the third day, a bit of life should show up. There should be bubbles. A sour smell will begin to be evident. Days 4, 5, & 6: Continue feeding starter as above, but discard all but ½ cup of the starter just before you feed it. You should now see and smell signs of sourdough. More bubbles are forming, the starter is growing in volume in between feedings, etc. Day 7: Your starter should now be very airy when it hits its peak, 4-8 hours after a feed. Continue feeding as on days 4-6 and feel free to start baking! You have successfully made this easy sourdough recipe without yeast. Continue to feed once per day going forward, if the starter sits at room temperature. You can also store it in a refrigerator and remove it to bake with it once per week. Just be sure to remove it 24 hours before mixing up your dough so you can feed it and let it come to room temperature.

A BEGINNER'S BASIC SOURDOUGH STARTER USING YEAST

Steps:

• Gather the ingredients.
• In a medium bowl, add the warm water and yeast. Mix until the yeast is dissolved.
• Stir in the flour and mix until smooth.
• Transfer the starter into a container at least 4 times larger than the liquid starter (such as a 1/2-gallon ice cream container or Mason jar). This will allow room for the starter to expand.
• Cover the container with a cloth napkin or kitchen towel and hold it in place with a rubber band.
• Set the starter in a warm spot for five days, stirring once a day. Feed the starter daily or weekly according to the directions provided in the How To Feed Your Starter box below.
• Properly cared for, your starter should be ready to use in five days. Read more about How to Store Your Starter in the box below.

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.