SOURDOUGH BREAD
Yes! You can make a tangy sourdough boule from scratch. Cooking it in a Dutch oven guarantees a delicious crunchy-chewy crust.
Provided by Food Network Kitchen
Time 16h
Yield 2 medium boules
Number Of Ingredients 8
Steps:
- For the levain: Combine the all-purpose flour, whole-wheat flour, water and starter in a medium bowl and mix to combine. Cover and let sit at room temperature until bubbly and increased in volume by about 20 percent, about 8 hours.
- For the dough: Add the all-purpose flour, water and whole-wheat flour to the bowl of a stand mixer fitted with a dough hook. Weigh out 7 ounces of the levain (about 1 cup) and add to the mixer (discard any remaining levain). Mix on low until a shaggy dough forms. Cover the bowl and let sit at room temperature for 30 minutes.
- Add the salt to the dough and mix on medium speed for 2 minutes; the dough should feel a bit sticky and wet but look smooth and very stretchy. Scrape the dough into a plastic or glass container about twice its size. Cover and let sit at room temperature until puffed, about 45 minutes.
- Put the dough on a floured work surface, flatten it gently, then fold in thirds like a business letter. Transfer it back to the container. Cover and let sit at room temperature for 45 minutes.
- Repeat the folding process one more time, transfer back to the container, cover and let sit at room temperature for another 45 minutes. After the third 45-minute rest, the dough should feel soft and pillowy; when pressed with a finger, it should leave an indentation that begins to spring back.
- Gently scrape the dough onto a lightly floured work surface. Divide in half using a bench scraper. Shape each piece loosely into a round by gently tucking the edges under. Cover with a kitchen towel and let rest for 30 minutes.
- Drape 2 kitchen towels into 2 medium (8-inch) bowls and dust very generously with flour. Dust the top of the dough rounds very lightly with flour and flip over using a bench scraper. Flatten one piece of dough into a circle, then fold the left and right sides of the dough over the center. Keeping tension in the dough, begin folding down from the top edge in 3 segments, sealing the bottom edge with the last fold. Loosely cup the dough and, using your hands and the tension between the board and the dough, pull the bread very slowly towards yourself while creating a taut ball. Gently flip the dough ball over and into one of the prepared bowls. Cover loosely with another kitchen towel. Repeat the process with the second piece of dough. Place both in a warm place to rise until about 1 1/2 times their size, 2 to 2 1/2 hours.
- About 20 minutes before baking, position an oven rack in the lower third of the oven, put a 4-quart Dutch oven and lid on the rack and preheat to 500 degrees F. When preheated, carefully transfer the hot Dutch oven to a heatsafe surface with oven mitts (leave the lid in the oven). Flip one round of dough over into the Dutch oven. Using a sharp knife, scissors or bread lame, score the top of the bread in a cross or desired pattern. Return to the oven, immediately cover with the lid and bake for 20 minutes. Lower the temperature to 425 degrees F, uncover and bake until dark brown, about 10 minutes more. Transfer the bread to a cooling rack to cool completely. Return the empty Dutch oven to the oven, raise the temperature to 500 degrees F and let heat for 10 minutes before repeating the baking process with the second dough round.
WHITE SOURDOUGH
Master the art of making sourdough bread with our step-by-step recipe. Learn how to create a starter, levain and the loaf itself with our expert tips.
Provided by Barney Desmazery
Categories Side dish
Time 1h40m
Yield Makes 2 loaves (12-15 slices each)
Number Of Ingredients 6
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. 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.
- For the levainMix 1 tbsp of the starter with 100g flour and 100g water (this is the same process as feeding the starter, but you should do this in a new, separate bowl, keeping the original starter as back-up, as this is the mixture you'll use to bake your bread). Leave the levain for 8 hrs at room temperature until it becomes active. When ready, a teaspoonful of the mixture should float in warm water.
- For the breadPour 600g tepid water into the levain and stir with a rubber spatula to mix together - don't worry if there are unmixed bits of levain. Tip in the flour and mix everything together with a rubber spatula to make a rough dough, ensuring all the flour is incorporated evenly and that there are no dry bits up the side of the bowl. Cover and leave somewhere warm for at least 30 mins, or up to 4 hrs.
- Sprinkle over the salt and add 50g water to the dough. Pinch and scrunch the salt and water through the dough with your hands. If the dough goes stringy (like old chewing gum), just keep working it until it's one smooth texture. Leave for another 15 mins.
- Wet your hands, grab the dough from one side and stretch it over itself, then repeat with the other side. This stretching technique helps develop the gluten. Pick the dough up and curl it around onto itself, then cover and leave for another 20-30 mins. Repeat this process two more times (three in total), then leave the dough for another 2-3 hrs until it's risen by about 30% and looks bubbly and soft.
- Using a rubber spatula, scrape the dough out onto a lightly floured work surface and split in two. Fold each piece onto itself to create a ball, then leave uncovered for 30 mins. The dough balls will spread during this time.
- Dust two bread-proving baskets generously with flour. Scrape one of the balls of dough off the work surface, then fold it onto itself to create a tight ball that's trapped in all the air. Lift the ball into a basket, seam-side up, then transfer to the fridge to chill overnight, or for up to 18 hrs. Repeat with the other dough ball.
- Heat the oven to 240C/220C fan/gas 9 and put a lidded casserole dish in the oven to heat. Cut a sheet of baking parchment into a square slightly larger than the base of one of the loaves. Carefully remove the hot casserole dish from the oven and remove the lid. Invert one loaf onto the baking parchment, then, working quickly, score the top at an angle. Use the corners of the parchment to lift the loaf into the casserole dish. Cover with the lid and bake for 30 mins, then carefully uncover and continue to bake for another 10 mins (or longer for a darker finish). Carefully lift the bread out of the dish using a spatula, transfer to a wire rack and leave to cool to room temperature before slicing. Repeat with the second loaf.
Nutrition Facts : Calories 171 calories, Fat 1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
SOURDOUGH STARTER
Many years ago, I received this recipe and some starter from a good friend. I use it to make my own sourdough bread. -Delila George, Junction City, Oregon
Provided by Taste of Home
Time 10m
Yield about 3 cups.
Number Of Ingredients 3
Steps:
- In a covered 4-qt. glass or ceramic container, mix flour and yeast. Gradually stir in warm water until smooth. Cover loosely with a kitchen towel; let stand in a warm place 2-4 days or until mixture is bubbly and sour smelling and a clear liquid has formed on top. (Starter may darken, but if starter turns another color or develops an offensive odor or mold, discard it and start over.) , Cover tightly and refrigerate starter until ready to use. Use and replenish starter, or nourish it, once every 1-2 weeks. To use and replenish starter:Stir to blend in any liquid on top. Remove amount of starter needed; bring to room temperature before using. For each 1/2 cup starter removed, add 1/2 cup flour and 1/2 cup warm water to the remaining starter and stir until smooth. Cover loosely and let stand in a warm place 1-2 days or until light and bubbly. Stir; cover tightly and refrigerate.To nourish starter:Remove half of the starter. Stir in equal parts of flour and warm water; cover loosely and let stand in a warm place 1-2 days or until light and bubbly. Stir; cover tightly and refrigerate.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
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
SOURDOUGH STARTER
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
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.
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.
RYE SOURDOUGH STARTER
Use rye flour to make an easy sourdough starter with a deep molasses flavour. Once active, you can use it to make any type of sourdough bread
Provided by Barney Desmazery
Categories Side dish, Snack, Soup
Yield 1 LOAF (12-15 SLICES)
Number Of Ingredients 1
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, covered with a tea towel, at room temperature for 24 hrs.
- Day 2: Mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
- Day 3: Today you might see a few small bubbles forming and the mixture should smell grassy and a little acidic. Mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
- Day 4: More bubbles should have appeared today and the mixture should smell of yeasty beer. Mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
- Day 5: Fermentation should have set in now and the mixture might be ready to use. If a teaspoon of the starter floats in warm water, it's ready. If not, mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave covered, with a tea towel, at room temperature for 24 hrs.
- Day 6: The mix should be really bubbly and be giving off a strong smell of alcohol. Test in the same way as yesterday. If it's not ready, continue mixing 25g flour with 25g tepid water into the mixture daily until it becomes active.If your jar is becoming full, spoon half the mix out of the jar and continue.You now have rye starter, which is a malty flavoured base to sourdough bread. Keep it in the fridge (it will stay dormant) and 12 hrs before you want to use it, spoon 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.Use the starter to make rye sourdough bread.
SOURDOUGH STARTER
Make and share this Sourdough Starter recipe from Food.com.
Provided by Sackville
Categories Sourdough Breads
Time P28DT30m
Yield 1 batch sourdough starter
Number Of Ingredients 5
Steps:
- Wash the grapes and wrap them in a muslin or fine cheese cloth.
- Loosely tie the open end with a string or elastic band and lightly crush the grapes inside with a rolling pin.
- Combine the flour and water in a large plastic, ceramic or stainless-steel bowl.
- It is best if you can find one with a lid.
- Squeeze some of the juice from the grapes into the flour and water mixture, before completely burying the little bag inside the mixture.
- Cover with the lid or a plate and leave for 10 days to two weeks at room temperature, around 20 C or 68 F.
- The grapes should start to ferment and the bag should balloon slightly with the gases being given off by the grapes.
- Pull the bag out of the mixture and squeeze any juice back into the white mixture.
- Throw away the grapes and the bag.
- Stir the starter, which should now be slightly pink and have a sour, grapey smell.
- Now you should pour away about a third of the initial starter mixture and stir in one batch of its food.
- In the beginning, you will have to feed your starter twice a day (best done at regular intervals) for two weeks.
- Just before you feed the starter, make sure you also throw away 200ml of the basic mixture.
- This might seem like a waste but if you don't you will have far too much starter!
- After two weeks, your starter should really be alive and kicking.
- Taste a bit and it should have a slight fizz to it.
- If the starter doesn't taste fizzy, keep feeding it until it does.
- A slightly lower room termperature can slow things up a bit.
- When it tastes fizzy you are ready to start making bread.
- To keep your starter going (it is a living thing, after all) you should only need to feed it once a week and leave it in the fridge, unless you are making bread more than once a week.
- If you are not making bread very often, you can leave feedings for two weeks.
- Make sure you keep it in the fridge, which slows the starter down.
- If it is kept at room temperature, it will need to be fed every day.
- Between making bread, give the starter at least a day to recover.
Nutrition Facts : Calories 2442.8, Fat 6.5, SaturatedFat 1.1, Sodium 42.2, Carbohydrate 525.7, Fiber 19.6, Sugar 59.7, Protein 64.7
SOURDOUGH STARTER
Sourdough starter is at the heart of all sourdough bread baking. You are creating a living organism, and that takes time. It's a 24-day project for starter to develop and mature, but with proper care and feeding, you'll have it for life. Make it, feed it, share it: that's what starter and bread baking are all about!
Provided by Zachary Golper
Categories condiment
Time P22DT18h
Yield 1 serving
Number Of Ingredients 10
Steps:
- Day 1: Make sure neither your hands nor your containers have any traces of soap or detergent, which will prevent your starter from growing. Place grapes in a medium bowl and use your hands to crush them, reserving as much liquid as possible in the bowl. (You can also do this in a food processor.) Alternatively, purée the soaked raisins with the water in a food processor. Add the rye flour and mix with your fingers until all of the flour is wet and fully incorporated. Place in a small lidded container. Cover and let rest at room temperature until Day 3 (48 hours).
- Days 3-6: Place 100 grams (¼ cup + 2½ tablespoons) of the Day 1 starter into a container; discard the remaining starter. Add 100 grams (¼ cup + 3 tablespoons) water, and stir to combine thoroughly. Add 100 grams (¾ cup + 1½ tablespoons) dark rye flour and stir again until there's no visible flour. Cover and let rest at room temperature for 24 hours.Repeat this step of feeding 100 grams of the previous day's starter every 24 hours, for a total of 4 feedings.
- Days 7-9: Place 75 grams (¼ cup + ½ tablespoon) of the Day 6 starter into a container; discard the remaining starter. Add 75 grams (¼ cup + ½ tablespoon) water, and stir to combine thoroughly. Add 75 grams (½ cup + 1½ teaspoons) whole wheat flour and stir again until there's no visible flour. Cover and let rest at room temperature for 24 hours.Repeat this step of feeding 75 grams of the previous day's starter every 24 hours, for a total of 3 feedings.
- Days 10-20: Place 75 grams (¼ cup + ½ tablespoon) of the Day 9 starter into a container; discard the remaining starter. Add 75 grams (¼ cup + ½ tablespoon) water, and stir to combine thoroughly. Add 75 grams (½ cup + 1½ teaspoons) whole wheat flour and stir again until there's no visible flour. Cover and let rest at room temperature 12 hours. Repeat this step of feeding 75 grams of the previous day's starter every 12 hours-that's twice a day-for a total of 22 feedings.
- Days 21-24: Place 50 grams (3 tablespoons + 1 teaspoon) of the Day 20 starter into a container; discard the remaining starter. Add 100 grams (¼ cup + 3 tablespoons) water, and stir to combine thoroughly. Add 150 grams (1 cup + 1 tablespoon) whole wheat flour and stir again until there's no visible flour. Cover and let rest at room temperature 6 hours.At this point, it's preferable to refrigerate the starter for 60 more hours before using it to bake bread, for additional fermentation. But it will be fine to use after 6 additional hours at room temperature (i.e., 12 hours after final feeding). Congratulations, you have created the "mother" starter!
- Maintaining your starter: By "stiffening the mother," you can slow down fermentation while maintaining a healthy ecosystem for your starter.Once every 3 days, remove the starter from the refrigerator and leave at room temperature for 6 hours. Place 50 grams (3 tablespoons + 1 teaspoon) of the existing starter into a container; discard the rest. Feed the starter using the same proportions as Day 21: 100 grams (¼ cup + 3 tablespoons) water, and 150 grams (1 cup + 1 tablespoon) whole wheat flour. Cover and let rest for 6 hours, then return to the refrigerator. If you're going to be away for more 9 days, you need to slow the growth of the starter. Remove from refrigerator place 100 grams (¼ cup + 2 ½ tablespoons) of starter into a container; discard the rest. Let it sit at room temperature for 6 hours; then add 350 grams (1¼ cup + 3½ tablespoon) water and 750 grams (5¼ cup + 2 tablespoons) of whole wheat flour. Mix well to incorporate. Refrigerate for up to 9 days. If you're going away for up to 9 days, have a friend feed it according to the 3-day feeding schedule. (Think of your starter as you would a pet: it's a living creature that must be fed and watered regularly!)
SOURDOUGH STARTER
Make and share this Sourdough Starter recipe from Food.com.
Provided by Dan Churchill
Categories Breads
Time P5DT2m
Yield 1 starter
Number Of Ingredients 3
Steps:
- In a mixing bowl combine flour and water making sure there are no clumps. Then press the cranberries evenly into the wet mix cover with a lightly wet tea towel and keep in a warm place for 24 hours.
- Remove cranberries along with 90% of the mix before replacing with 100 grams of fresh flour flour and 100 grams water, cover with lightly wet tea towel and keep in a warm place for 24 hours.
- Repeat step 2, (this is re-feeding, providing the microbes with fresh food to thrive and grow).
- By now you might see some bubbles on the surface of your mix and a funky smell this is a good sign and typically it is ready for use, but I always like to go an extra day. If you are yet to experience this keep going until you do.
- This next day you are ready to transfer your dough to an airtight container and keep it in the pantry. Be sure to remove a portion every day either for use in a sourdough or to re-feed.
- Factor to consider.
- -The Cranberries contain natural sugars for the bacteria to initially feed off and begin to grow, you can do it without, but I like the little boost they can give.
- -You are growing bacteria which means they develop more efficiently in warmer temperatures, hence the reason for leaving in the warmer locations overnight.
Nutrition Facts : Calories 340, Fat 2.5, SaturatedFat 0.4, Sodium 5, Carbohydrate 72, Fiber 10.7, Sugar 0.4, Protein 13.2
SOURDOUGH STARTER
Make and share this SourDough Starter recipe from Food.com.
Provided by Lali8752
Categories Breads
Time 10m
Yield 5 Cups
Number Of Ingredients 3
Steps:
- Combine flour, water and yeast in a warm bowl.
- Use a wooden or plastic spoon to stir mixture till smooth.
- Cover the container with plastic wrap and place it in a warm, draft-free area for 36-48 hours; your starter should be slightly bubbly and give off a delicious sour, yeasty, aroma.
- Its consistency will be that of light pancake batter.
- Cover the sourdough container and put it to rest in the fridge.
- I use a Mason Jar.
Nutrition Facts : Calories 186.1, Fat 0.6, SaturatedFat 0.1, Sodium 3.6, Carbohydrate 38.7, Fiber 1.6, Sugar 0.1, Protein 5.7
SOURDOUGH STARTER MIX
This recipe belonged to my grandmother and has been passed down for generations. It is easy, keeps well, and essential to have in the kitchen.
Provided by Peggy L.
Categories Sourdough Breads
Time P3D
Yield 5 varies
Number Of Ingredients 4
Steps:
- Pour the water into crock or a wide mouth gallon jar.
- Pour in the yeast and let it dissolve. Add vinegar and flour, mix well.
- Cover with cloth and set in warm place to sour (2-3 days).
- When activity stops, the mixture flattens out.
- An amber colored liquor comes to top.
- AND IT SMELLS-- THAT'S IT.
- Mix it up.
- It will look like whipping cream.
- Put it in a glass jar with screw type lid, place in refrigerator.
- It will keep for months growing better as it continues to age at a very slow pace.
- It's super in pancakes, waffles, coffee cake, rolled biscuits, quick drop biscuits, cinnamon rolls, cobblers,bread, cake, etc.
Nutrition Facts : Calories 459.7, Fat 1.3, SaturatedFat 0.2, Sodium 7, Carbohydrate 95.9, Fiber 3.7, Sugar 0.3, Protein 13.4
WILD SOURDOUGH STARTER
You absolutely can purchase a starter over the interwebs, or, if you're lucky, acquire one from a family member or friend. But you don't actually need to: All you need is flour and water and, of course, yeast and bacteria, which are literally EVERYWHERE. There are a lot of different ways to do this, but this method has worked consistently in our test kitchen and builds a robust and flavorful starter.
Provided by Alton Brown
Time P8DT25m
Yield 250 grams
Number Of Ingredients 4
Steps:
- To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. During this time, yeasts and bacteria from the air and from the flour and probably from you will set up housekeeping in the bowl (see Cook's Note).
- For daily feeding: Peel back any crust that may have formed and transfer 20% of the culture (50 grams) to a clean, wide-mouthed jar. Stir in 100 grams flour and 100 grams water, loosely screw on the lid and stash at room temperature for 24 hours. (The culture will have a stinky-sour smell at this point.) Discard the rest of the original mixture.
- Repeat step 2 every 24 hours for 5 days. By then the culture should smell yeasty-sweet-sour, which means you're ready to put the starter to work.
More about "sourdough starter mix recipes"
SOURDOUGH STARTER - KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (467)Calories 440 per servingTotal Time 120 hrs
- 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.
BASIC SOURDOUGH BOULE BREAD RECIPE | FOOD & WINE
From foodandwine.com
5/5 (1)Category Sourdough BreadServings 1Total Time 55 mins
- Stir together warm water and sourdough starter in a large bowl until evenly incorporated and mostly dissolved. Add bread flour; stir well until no dry bits of flour remain. Cover bowl with a kitchen towel; let stand at warm room temperature until almost doubled in volume, in volume and small bubbles appear on surface, 2 to 3 hours.
- Add 1 1/4 cups of the warm water to levain in bowl; stir until evenly incorporated and mostly dissolved. Add bread flour; using your hands, mix together until no dry bits of flour remain. Cover bowl with a kitchen towel; let rest at warm room temperature 30 minutes.
BEST SOURDOUGH STARTER RECIPE - HOW TO MAKE ... - DELISH
From delish.com
5/5 (3)Total Time 5 mins
- Every day at roughly the same time, discard most of the starter mixture and keep only 30 grams (about 2 tablespoons), then feed the starter with equal amounts of flours and water.
- Continue discarding and feeding the starter every day until you see activity: there should be bubbles visible, the starter will appear more airy, and the smell will turn sweet, yeasty, and slightly acidic.
SIMPLE SOURDOUGH STARTER RECIPE - LITTLE SPOON FARM
From littlespoonfarm.com
5/5 (66)Category Side DishCuisine AmericanTotal Time 168 hrs 5 mins
- Day 1: Mix 1/2 cup (60 g) whole wheat flour, 1/2 cup (60 g) all-purpose flour and 1/2 cup (120 g) water in a clean jar. Cover the jar loosely and leave it in a warm area, 70°F (21°C), for 24 hours.
- Days 3-7: Add 2 tablespoons (30 g) of starter from the day before to a clean jar along with 1/2 cup (60 g) all-purpose flour and 1/4 cup (60 g) water. Stir until smooth, cover loosely and let rest at room temperature for 24 hours.
- Repeat daily feedings until the starter is ready to bake with. You'll know it's ready when it doubles in size within 4-12 hours after feeding it, the texture looks light and fluffy with plenty of bubbles on the surface and around the sides of the jar. Colder kitchens will take longer than warmer kitchens.
SOURDOUGH STARTER RECIPE (BEGINNER GUIDE, TIPS, FAQS) …
From apinchofhealthy.com
4.8/5 (5)Total Time 192 hrsCategory BasicsCalories 154 per serving
- Day 0: Mix 1/2 cup water (113 grams) with just under a cup (3/4 cup + 2 Tablespoons or 113 grams) flour, stir and cover with a loose lid or cloth.
- Day 1 through 4: Feed once a day by discarding all but 4 ounces of starter and adding that 113 grams each of flour and water, stirring to combine, cover.
- Day 5 through 8 (or more, until bubbly and starter doubles in size): Begin twice a day feedings, keeping the same 4 ounces of starter, adding 113 grams of flour and water and stirring to combine, cover.
- Maintenance - transfer a bubbly starter (a few hours after feeding) to your refrigerator, and take out to feed once a week, using the same process as above. Keep 4 ounces of starter, discard the rest, stir together 113 grams each of flour and water.
HOW TO MAKE SOURDOUGH STARTER - FOOD NETWORK
From foodnetwork.com
Author Food Network Kitchen
SOURDOUGH STARTER RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 1Estimated Reading Time 7 mins
HOW TO MAKE A SOURDOUGH STARTER - THE SPRUCE EATS
From thespruceeats.com
Ratings 46Calories 2730 per servingCategory Bread, Ingredient
SOURDOUGH STARTER RECIPE - DARRA GOLDSTEIN | FOOD & …
From foodandwine.com
5/5 (2)Category Sourdough BreadServings 1.5
BEST SOURDOUGH STARTER RECIPE - HOW TO MAKE EASY ... - …
From food52.com
Reviews 74Servings 1Cuisine AmericanCategory Breakfast
SOURDOUGH STARTER – FOOD NETWORK KITCHEN
From foodnetwork.com
THE HOME OF GREAT SOURDOUGH – EVERYTHING YOU NEED …
From foodbodsourdough.com
SOURDOUGH STARTER RECIPE - BBC FOOD
From bbc.co.uk
SOURDOUGH STARTER RECIPE AND GUIDE - GET AN EASY START ...
From foodgeek.dk
Ratings 4Calories 812 per servingCategory Baked Goods
- The follow the routine beneath until you have an active sourdough starter. You know it is active when it grows to at least double size over four to eight hours after you've fed it
{EASY!} SOURDOUGH STARTER - I AM HOMESTEADER
From iamhomesteader.com
5/5 (7)Total Time 144 hrs 10 mins
- Start the process by adding 1⁄2 cup whole wheat flour and 1⁄4 cup water to the jar. (If you need more flour to reach a pancake batter consistency, you can add up to 1/4 cup more.)
- Stir thoroughly and cover with a towel and rubber band. Let sit for 24 hours at room temperature. (Try to keep it in an area of your house that is somewhat warm. Very cool rooms tend to slow the action of a starter.)
- Check for bubbles again. If you do see bubbles, remove half of the starter, add 1⁄2 cup all-purpose flour and 1⁄4-1/3 cup water and stir thoroughly. Let sit 24 hours.
- Remove half of the starter, and feed with 1⁄2 cup all-purpose flour and 1⁄4 cup water, stirring thoroughly. Let sit 24 hours.
HOW TO MAKE SOURDOUGH STARTER GLUTEN FREE - WHAT THE FORK
From whattheforkfoodblog.com
4.5/5 (41)Estimated Reading Time 9 minsCategory Breads + BakingTotal Time 5 mins
- Day 1 - Add 25 grams flour and 25 grams water to your glass jar. Mix well and scrape down the sides the best you can.
- Day 3 - 6 Stir the starter and discard all but 25 grams of the starter. Add 25 grams flour and 25 grams water. Mix well and scrape down the sides the best you can.
- Day 7 - 10 Stir the starter and discard all but 25 grams of the starter. Add 50 grams flour and 50 grams water. Mix well and scrape down the sides the best you can.
HOW TO MAKE SOURDOUGH STARTER (FROM SCRATCH) - EARTH, FOOD ...
From earthfoodandfire.com
4.8/5 (20)Total Time 5 minsCategory BakingCalories 303 per serving
- Start by mixing 2/3 cups (85 grams) of the flour in your non-reactive container with 1/3 cup of warm water. Vigorously stir the mixture with a spoon to incorporate air. Scrape down the sides of the container with the spoon, and cover the container with a clean linen cloth or cheese cloth. You want the starter to 'breath' and be able to expel the carbon dioxide it produces.
- Add 2/3 cup of flour and 1/3 cup of water to the starter. Mix vigorously with a clean spoon, and again scrape down the sides and replace the cloth. The sourdough starter should be fairly gloopy and may start to appear gluey.
- Feed the starter again with 2/3 cups of flour and 1/3 cup of water. Scrape down the sides of the container, and replace the cloth.
- At this point You should be seeing the surface of the sourdough starter look quite bubbly, The starter may even start to grow in volume, and depending on the temperature may even have doubled in size.Feed the starter one more time with another 2/3 cups of flour and 1/3 cup of water. Sit back and wait another 24 hours.
HOW TO MAKE A SOURDOUGH STARTER (AND KEEP IT ALIVE) - LIVE ...
From livesimply.me
5/5 (6)Total Time 10 minsCategory How ToCalories 510 per serving
- In a high-rimmed jar, mix together the 100 grams of flour and 100 grams of water. Once combined, the flour and water will be thick and resemble a very thick pancake or waffle batter. Cover the jar with a cheesecloth or small towel and secure the cloth over the jar with a rubber band.
- Once a day, refresh your starter by feeding it with fresh flour and water (60 grams each). If your starter is super active (rising and falling often), you can feed it twice a day.
SOURDOUGH 101 - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 1Estimated Reading Time 8 minsCategory Baking, Main DishTotal Time 168 hrs
- First, let’s talk flour. It’s actually a great idea to start out making you starter with 100% whole wheat flour. The microorganisms that make up sourdough seem to like it.
- The next day, I checked up on my starter. It was a bit discolored (gray) on top, which is totally normal. There were no bubbles or other signs of yeast activity, so I decided to leave it alone for another day.
- When I checked in the next day, I was pleasantly surprised to find quite a few bubbles on top of the starter. It had also risen slightly. See, that rubber band came in handy!
- At 10 AM the next morning, the starter was bubbly and almost doubled. Here you can see the rise. I fed it as before and set it aside.
- At 10 AM the next morning, the starter had a few bubbles on top. It had probably already risen and fallen overnight. The smell was about the same, but a bit milder.
- At 10:45 AM the starter had risen by about a third. The smell was more mellow and closer to a pleasant, yeasty sourdough starter. Here you can see how much it had risen.
- At 10:45 AM the next morning the starter had risen by about 2/3. It had a pleasant, yeasty smell. Here you can see how much it had risen. I decided to see if it would pass the float test: I dropped a small amount into a glass of water.
- At 8:00 AM the next morning I decided to give it the float test again. It passed! And then it sank a minute or two later. But I decided to go ahead and try baking with it, which we’ll get to in a second.
10 WAYS TO USE UP SOURDOUGH STARTER | BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 4 minsPublished 2020-04-06
- Crumpets. Add your sourdough starter to crumpet batter for a super light and airy texture. Try using our crumpet recipe for a fluffy, golden brown result.
- Crackers. Mix starter excess with seeds and toasted, raw quinoa then pour onto a non-stick sheet. The mix should be the consistency of porridge. Spread evenly, sprinkle with salt and then bake at 200C/180C fan/gas 6 for 10-15 mins until browned and crisp.
- Pancakes. Add your starter leftovers into pancake batter for a tangy flavour and added fluffiness. Try our simple sourdough pancakes recipe to use up your discard and make a delicious breakfast treat.
- Sourdough pizza. Take your pizza to the next level by incorporating sourdough starter into the dough base. When pan-fried or baked, this results in a wonderfully crispy and chewy crust.
- Scones. Mix your sourdough starter into a batch of scones for some added texture and flavour. It goes well with our easy fluffy scones or these savoury classic cheese scones.
- Sourdough focaccia. The act of making focaccia is often every bit as joyful as the eating, and comes as no exception to this sourdough version. The delightfully soft and squidgy dough is given its characteristic dimpled appearance by softly poking the surface with your fingers before baking.
- Toad-in-the-hole. Take a classic childhood favourite to the next level with the addition of sourdough starter. The starter will ensure it rises and becomes super light.
- Sourdough hot cross buns. Give this classic Easter bake a tangy flavour twist with your leftover starter. Although these sourdough hot cross buns take a little more effort in terms of stretching and proving the dough, they are well worth it for the end result.
- Dusting powder. Use up your sourdough starter with this versatile dusting powder. Dry out the starter in a thin layer, then grind into a powder using a pestle and mortar.
- Sourdough cinnamon buns. These sourdough cinnamon buns are utterly irresistibly drizzled with a layer of soft creamy cheese icing. The subtle tang of sourdough starter forms a perfect balance to the characteristically sweet and sticky flavours in this Nordic bake.
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From foodnetwork.ca
2.4/5 (19)Category Bake,Bread,Good Eats
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5/5 (5)Category AppetizersServings 0.75Total Time 35 mins
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#weeknight #time-to-make #course #preparation #healthy #5-ingredients-or-less #sourdough #breads #1-day-or-more #easy #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #healthy-2 #yeast #low-in-something #number-of-servings
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