Sourdough Bread Starter
Basic starter:
2 cups water
1 tsp yeast
2 cups all purpose flour
3 tbsp sugar
Yogurt starter:
1/2 cup non fat milk
1 and 1/2 cups plain yogurt
2 cups all purpose flour
1 tsp yeast
Potato starter:
2 cups water left over from boiling potatoes
2 cups all purpose flour
1 tsp yeast
Beer starter:
2 cups flat beer
2 cups all purpose flour
1 tsp yeast.
Rye or whole wheat starter:
2 cups water
2 cups rye or whole wheat flour
1 tsp yeast
Prepare all the starters the same way. Mix all the ingredients for the starter you choose in a glass or stoneware bowl. Use a bowl big enough for the starter to expand. Stir until smooth. Cover loosely with plastic wrap. Place in a warm spot for 5 days, remembering to stir twice a day. the starter should have bubbles on the surface and smell slightly sour and yeasty. It is now ready to use but as it ages the flavor will deepen and improve. If liquid forms on top of your starter just stir it back in before using. Remove one cup of starter to use in your recipe. Now you have To feed the remaining starter by adding 1 cup of water and 1 cup of flour. Stir until smooth. You can continue to do this and keep the starter going for years and years. If you are unable to use it to make bread every week then you still have to remove a cup of starter and feed the rest. You can then give the starter you removed to a friend or start a new second batch for yourself. If it ever gets strange colored mold then your starter probably died and needs to be discarded. I keep my starters in an extra large cheese crock with a bale top lid.
You can use sour dough starter to make breads, pancakes, waffles and many other baked goods.
Here is a basic recipe for pancakes:
1 cup sourdough starter
1 and 1/2 cup milk
2 cups all purpose flour
1 egg
2 tsp baking powder
1/2 tsp salt
The night before place starter in a bowl and stir in the milk and half the flour. Cover and refrigerate. In the morning beat in the remaining ingredients. Pour 1/4 cup full on a hot greased griddle. Cook as you would any pancake flipping when the top bubbles and the edges begin to get dry. Makes about 12 pancakes.
Enjoy.
Southern Wood Elf
2 cups water
1 tsp yeast
2 cups all purpose flour
3 tbsp sugar
Yogurt starter:
1/2 cup non fat milk
1 and 1/2 cups plain yogurt
2 cups all purpose flour
1 tsp yeast
Potato starter:
2 cups water left over from boiling potatoes
2 cups all purpose flour
1 tsp yeast
Beer starter:
2 cups flat beer
2 cups all purpose flour
1 tsp yeast.
Rye or whole wheat starter:
2 cups water
2 cups rye or whole wheat flour
1 tsp yeast
Prepare all the starters the same way. Mix all the ingredients for the starter you choose in a glass or stoneware bowl. Use a bowl big enough for the starter to expand. Stir until smooth. Cover loosely with plastic wrap. Place in a warm spot for 5 days, remembering to stir twice a day. the starter should have bubbles on the surface and smell slightly sour and yeasty. It is now ready to use but as it ages the flavor will deepen and improve. If liquid forms on top of your starter just stir it back in before using. Remove one cup of starter to use in your recipe. Now you have To feed the remaining starter by adding 1 cup of water and 1 cup of flour. Stir until smooth. You can continue to do this and keep the starter going for years and years. If you are unable to use it to make bread every week then you still have to remove a cup of starter and feed the rest. You can then give the starter you removed to a friend or start a new second batch for yourself. If it ever gets strange colored mold then your starter probably died and needs to be discarded. I keep my starters in an extra large cheese crock with a bale top lid.
You can use sour dough starter to make breads, pancakes, waffles and many other baked goods.
Here is a basic recipe for pancakes:
1 cup sourdough starter
1 and 1/2 cup milk
2 cups all purpose flour
1 egg
2 tsp baking powder
1/2 tsp salt
The night before place starter in a bowl and stir in the milk and half the flour. Cover and refrigerate. In the morning beat in the remaining ingredients. Pour 1/4 cup full on a hot greased griddle. Cook as you would any pancake flipping when the top bubbles and the edges begin to get dry. Makes about 12 pancakes.
Enjoy.
Southern Wood Elf
Basic sourdough bread
1 and 1/2 c warm (Not hot) water
1 tbsp sugar
1 c sourdough starter
1/2 c butter (Melted) or oil
6 and 1/2 to 7 and 1/2 c flour
1 tsp salt
In a large mixing bowl prepare your sponge by using the sourdough starter, water and 1/2 the flour. Stir until smooth and let stand loosely covered until it is fermented and full of bubbles. I do this before I go to bed. In the morning add half the flour and the remaining ingredients. Gradually add the rest of the flour until you have a soft smooth dough. It may not take all of the flour which is why the measurement varies. Turn out onto floured surface and knead until smooth and elastic. Place dough into a lightly greased bowl and turn to coat both sides. Cover and let rise until doubled. Punch dough down and form two loaves. Place in two lightly greased loaf pans. Cover and let rise again until doubled. Bake in preheated 350 degree oven until done. Crust will be firm and sound hollow when you thump it. Let cool 10 minutes in pan then remove to finish cooling on wire rack.
Enjoy
Southern wood Elf
1 tbsp sugar
1 c sourdough starter
1/2 c butter (Melted) or oil
6 and 1/2 to 7 and 1/2 c flour
1 tsp salt
In a large mixing bowl prepare your sponge by using the sourdough starter, water and 1/2 the flour. Stir until smooth and let stand loosely covered until it is fermented and full of bubbles. I do this before I go to bed. In the morning add half the flour and the remaining ingredients. Gradually add the rest of the flour until you have a soft smooth dough. It may not take all of the flour which is why the measurement varies. Turn out onto floured surface and knead until smooth and elastic. Place dough into a lightly greased bowl and turn to coat both sides. Cover and let rise until doubled. Punch dough down and form two loaves. Place in two lightly greased loaf pans. Cover and let rise again until doubled. Bake in preheated 350 degree oven until done. Crust will be firm and sound hollow when you thump it. Let cool 10 minutes in pan then remove to finish cooling on wire rack.
Enjoy
Southern wood Elf
Honey Wheat Bread
1/2 c warm milk
1/4 cup honey
3/4 cup starter
1 egg
1/4 c butter (melted) or oil
1 and 1/2 c bread flour Or all purpose
2 cups whole wheat flour
1 and 1/2 tsp salt
Make your sponge with the milk, half the flour and the sourdough starter. Let it sit loosely covered until bubbly and fermented. Add ALL the remaining wheat flour and half of the remaining all purpose flour and the remaining ingredients. mix gradually adding enough of the remaining flour to form a soft dough. Turn out on floured surface and knead until smooth and elastic. Place in lightly greased bowl turning once to coat both sides. Cover and let rise until doubled. Punch dough down and shape to fit one greased loaf pan. Cover and let rise until doubled. bake in preheated 375 degree oven for 40-45 minutes. Crust should be golden brown and sound hollow. Let cool 10 minutes in pan before removing to finish cooling on rack.
Enjoy
Southern wood Elf