Sourdoughstarterfromflakes Recipes

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:

• 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.

Steps:

• Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
• Place lid on it, but don't seal it (sealed starters have been known to explode).
• Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
• The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
• Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
• It will bubble and have the odor of fermentation--it is ready to use.
• Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
• I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
• Then remove 1/2 cup starter, discarding the remainder.
• Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
• If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.

Steps:

• Mix together flour, warm water, and yeast in a large glass bowl. Let stand uncovered in a warm place over night or up to 48 hours. The longer the mixture stands, the stronger the ferment will be.
• After fermenting, the starter is ready to use or to store covered in the refrigerator. Feed once or twice a week with 1 cup milk, 1 cup flour, and 1/4 cup sugar; allow the starter to rest at room temperature for several hours after feeding.

Steps:

• First Feeding:.
• In a glass or plastic bowl (never use metal) add the dried starter flakes, 1/2 cup of lukewarm (bottled) water and 1/2 cup of flour.
• Note: If you wish a stronger flavor add one or two tablespoons of rye flour to the first feeding.
• Using a plastic or wooden spoon (never metal) stir mixture vigoursly to add air.
• Cover loosely and place in a warm draft-free area (I leave it on my counter top).
• Allow the starter to proof for 8-14 hours (mixture should become very bubbly (don't worry if you see no activity, just continue with second feeding).
• Second Feeding.
• To the mixture add 1 1/2 cups lukewarm water and 1 1/2 cups flour, stir vigoursly.
• Cover loosely and place in a warm, draft-free area and allow to proof for 8-14 hours, until bubbly.
• Note: At this point I suggest making some flakes as a back up -- see Preserving Starter below.
• You should now have approximately 2 cups of active starter that is ready to use. Always save 1/4 cup of starter for future use, so if your recipe calls for more than 1 1/2 cups of starter then it will be necessary to add equal parts of water and flour and proof for another 8-14 hours.
• Maintaining the Starter:.
• After removing the quantity needed for the recipe, save approximately 1/4 cup of starter and discard (or make flakes) any additional starter. Place the saved starter in a glass jar or plastic storage container. Do not use an air tight container as the gases need room to escape. I use a glass jar with a small hole punched in the top (Since I do not want the starter to touch metal, I place a small piece of plastic wrap over the top before screwing on the metal cap). Next, stir in one-half cup each of flour and water, let sit on the counter for 30 to 45 minutes, then close the container and place in the refrigerator. This will preserve your starter until the next time you need it. The starter can be stored in the refrigerator for up to two weeks. If you must go longer than this, remove the container every two weeks or so and dump all but ¼ cup down the drain. Feed again, as above, to reactivate starter.
• Preserving your Starter.
• It is a good idea to preserve some of your starter in case something goes wrong. If your starter dies, you will have to purchase or get some more from somebody and start over. I have learned a method that can be used to preserve the starter for a long time without constantly adding flour or water. This method also makes it easier to share your starter with your friends.
• During the normal course of preparing your starter for bread baking and when it is active and bubbly, pour a small puddle of the starter onto some wax paper and spread it out with the back of a spoon so that the starter forms a very thin layer on the wax paper. Let it completely dry out overnight. The next day, bend the wax paper and the starter will break apart like potato chips. Place the starter chips in a plastic zip lock bag sealed tightly and then into the refrigerator. It is also a good idea to write the date and type of starter on the outside of the bag.
• Starter can be kept this way for up to six months with no ill effects, though I have heard you can probably go up to year. To reactivate it, place the starter chips in equal amounts of flour and water and put it in a warm place for 12 hours. I make these starter chips every three months or so to ensure I have a fresh backup for all my sourdough starters.

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:

• 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.