Sourdough Starter W Recipes

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.

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.

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.

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.

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.

Steps:

• Cook potato peelings until tender Set potato water aside to cool and settle for ½ hr. Ladle off 2 c. water, leaving settlings
• In a sterilized 2-quart glass/ceramic bowl, using a wooden spoon, mix honey, flour and warm water.
• Mix until thick batter forms.
• Leave uncovered in your kitchen for ½ hr. to "trap" the yeast spores in the air.
• Cover loosely with lightweight kitchen towel.
• Let stand in warm place for 24 hours.
• Stir then cover loosely.
• Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour... stirring once a day.
• Place in a one quart jar and store in refrigerator.
• *Forevery cup of starter removed, replace with it w/ one c. of spring water and one c. of flour
• *If the starter is not used within one week, you must feed it by removing a cup and replacing it w/ a c. of four and a cup of water*
• If a clear liquid rises to the top of starter during storage, simply stir it back in.
• *If the liquid turns a light pink, it means the starter is beginning to spoil so discard*
• Store in the freezer if you like.
• Just store in a roomy plastic container allowing for freezing expansion.

Steps:

• DAY 1 Dissolve sugar in 1/2 cup of the warm water in large glass bowl.
• DO NOT USE METAL BOWL.
• Sprinkle yeast into water; let stand 10 minutes.
• Stir in remaining 1-1/2 cups water and 2 cups flour.
• Beat until smooth.
• Cover bowl tightly with plastic wrap and leave overnight at room temperature.
• DAY 2 Add Day 2 ingredients 1 cup white bread flour, 1 cup milk and 1/2c. sugar to Sourdough mixture in bowl.
• Beat until smooth.
• Cover loosely with plastic wrap.
• Refrigerate.
• DAY 3 Stir until smooth.
• Refrigerate.
• DAY 4 Repeat Day 3.
• DAY 5 Repeat Day 2.
• DAY 6-10 Stir well once a day.
• Your sourdough starter should have grown to at least 4 cups, and should be the consistency of thin pancake batter.
• If it is thicker, add lukewarm water until the desired consistency is achieved before using it in a recipe.
• Give 1 cup away to a friend.
• Use the rest for your own baking.
• When your Sourdough is down to 1 cup OR once every 10 days, feed it as on Day 2 and let it grow again.
• You can freeze Sourdough mixture for up to 3 months.
• Before using, thaw slowly in refrigerator for 24 hours.
• Feed it as on day 2 and leave at room temperature overnight before using.

Steps:

• Preheat oven to 400°F Mix together all dry ingredients. Cut butter into small-ish pieces and cut into flour mixture until crumbly. Add starter. Mix by hand until it all clings together. Divide into 4 pieces. Press each piece into a round shape, roughly ½ inches thick. Cut each circle into 4 pieces. Separate and place cut wedges, about 1 inch apart, onto a parchment paper lined baking sheet. After forming the rest of the wedges, I brushed the tops with heavy cream and sprinkled with coarse sugar.
• Bake for approximately 15 minutes, or until they just start to turn golden.
• Enjoy!