The Sourdough Primer
compiled by Bill Brent
The Food Forum
A true sourdough starter is nothing more than the flour and milk or water which sits at room temperature for several days and catches live yeast bacteria from the air. Most starter recipes today include yeast as an original ingredient as it is much easier and less time consuming. In addition, many sourdough bread recipes also indicate usage of yeast itself as it does provide a higher rising, lighter loaf. A sourdough starter should be kept in a glass or plastic bowl which has a tight fitting lid. I recommend a bowl instead of a jar as you can "feed" your starter right in the bowl easily. To make your starter, mix together:
2 cup lukewarm milk
2 cup bread flour
2 1/2 tsp yeast (one package)
Mix the starter with an electric or hand held mixer on the lowest setting. Cover your starter and place in a warm, draft-free location for 4 to 7 days, gently stirring it once a day. You may notice that the mixture bubbles and in some cases it may even overflow the bowl. This is an indication that you have a healthy starter which should simply be poured off and discarded. If your starter ever changes colors, to purple, for example, discard and start another one.
After allowing your starter to sit for 4 to 7 days it is ready to be used. Take out whatever portion your recipe calls for and put into the machine as you would any liquid ingredient. After removing a portion from the starter, the starter must be "fed". Simply add equal portions of milk or water and flour as was used. For example, if you used 1 cup of starter, replace it with 1 cup of water and 1 cup of bread flour.
Some hints on feeding your starter: always use the same kind of flour. If you used bread flour in your original starter, use bread flour to feed it. Also, alternate between milk and water for each feeding. Since your original liquid ingredient was milk, the first liquid feeding should be with water. If you forget which you used last, that's okay, but try to alternate at least every other time. After feeding your starter, let it sit at room temperature for about one day and then refrigerate.
Many cookbooks suggest stirring the starter once a day even when being refrigerated; I find that it is not necessary. You must, however, use a portion of the starter at least once a week. If you choose not to bake sourdough breads that often, then remove a cup of your starter and feed it as though you used some during the week. If this is not done, your starter will turn rancid and have to be replaced. Should you be away on vacation or otherwise not able to tend to the starter, freeze it. Upon your return, thaw it in the refrigerator and then remove a portion and feed it as soon as you are able.
You may be thinking that this sounds too complicated, but it really is not, nor is the starter overly fragile. A friend of mine had the same starter for 14 years! My first few loaves of sourdough were not very sour and I feared it was my starter. After allowing the starter to mellow a little by sitting in the refrigerator and using only once a week, it and the breads became more sour.
Another hint is to put the bread in on the timer cycle for early morning baking. The milk put in the night before adds a little more sour taste. If the bread is getting too sour for you, feed with water more often than milk.
Drying & Reconstituting Sourdough Starter
DRYING SOURDOUGH STARTER: Use a cookie sheet with a lip. Place a sheet of plastic wrap over the cookie sheet so in effect you have a "plastic pan". Pour 1/2 cup of starter evenly over plastic. It should be a thin layer. Place on top of refrigerator for 1-1/2 days. Peel pieces of dried starter off of plastic and turn over to continue drying other side 1/2 day. Be sure starter is thoroughly dry or it will mold or spoil.
When starter is dry put pieces in a blender or food processor and process until it looks like coarse flour. Store in an airtight container until needed.
RECONSTITUTING STARTER: Add one cup of water, 1/2 cup flour and 1 tsp. sugar to dry starter in a plastic or glass container and follow directions for any starter use. It takes about 24 hours for starter to activate.
Title: King Arthur Flour - Sourdough Starter Tips 1
What is a Sourdough Starter? "A sourdough starter is a wild yeast living in a batter of flour and liquid. Yeasts are microscopic fungi related distantly to mushrooms. There are many varieties of these tiny organisms around us everywhere. Wild yeasts are rugged individualists which can withstand the most extreme of circumstances. Some will make delicious loaves of bread; others will create yogurt and cheese out of milk; still others will turn the juices of grains and fruit into beer and wine." "Active dry yeast, the kind we can buy in packets at our grocer's, is a domesticated descendant of these wild relatives, one which has been grown for flavor, speed of growth and predictability. But domestic yeasts are much more fragile and can't be grown at home without eventually reverting to their original wild state."
"If you can imagine a world without any packets of active dry yeast, you can imagine how important your sourdough starter would be to you. Without it, you would be doomed to some pretty awful eating. It is no wonder that sourdough starters were treasured, fought over, and carried to all ends of the earth. To the early prospectors, it was such a valued possession (almost more than the gold they were seeking), that they slept with it on frigid winter nights to keep it from freezing. (Ironically, freezing won't kill a sourdough starter although too much heat will.)"
Fermentation (or the Microscopic Magic of Yeast): "As we mentioned above, yeast is a microscopic fungus. As it feeds on the natural sugars in grain, it multiplies and gives off carbon dioxide (just as we do when we breathe). This invisible activity of yeast is called fermentation. When you make bread with wheat, by kneading the long elastic strands of wheat protein (called gluten) into an elastic mesh, you create traps for these carbon dioxide bubbles causing the dough to expand as if it contained a million tiny balloons."
"Keeping a sourdough starter is somewhat like having a pet because it needs to be fed and cared for. But its requirements are simple and not time consuming. Baking with sourdough is also a simple process. All it takes is a little planning and timing. The results are so satisfying, you'll grow to treasure your invisible pet the way our ancestors did."
"During the time the starter is stored in the refrigerator, it becomes relatively dormant which is why it can survive so long with so little attention. You'll find that a clear, amber colored liquid will accumulate on the surface of the starter. This liquid contains 12% to 14% alcohol."
"When yeast is in contact with air, it produces carbon dioxide; when it's not, it produces alcohol. When you blend the alcohol back into the starter, it helps produce the unique flavor you find in good sourdough breads. For milder flavor, you can pour off some of the alcohol if you wish although this will thicken the starter requiring a bit more liquid to return it to its "pancake batter" consistency. (To "sweeten" a starter in another way, see Troubleshooting which follows.) The alcohol itself dissipates during the baking process."
"In a couple of hours you may see tiny bubbles appear on the surface. If so, cheer your brew on by keeping it warm and covered overnight. In the morning, celebrate by making sourdough pancakes They are delicious and quick. Give the remaining starter another feeding, let it sit for 12 more hours to ensure its reawakened vigor before you tuck it back in the frig. Then quietly heave a sigh of relief and congratulate yourself on your rescue." How to Decide if You Need to Start Over:
"If your sourdough begins to mold or develop a peculiar color or odor instead of a "clean, sour aroma," give a sigh, throw it out and, if you're patient, start again. Along with the vital yeasts, you may have inadvertently nurtured a strain of bacteria that will not be wonderful in food. This happens very infrequently so don't let this possibility dissuade you from a sourdough adventure."
"Here are some variations on the basic flour/liquid/yeast combination that will produce sourdough starters with different personalities.
*Substitute 1 cup of stone ground whole wheat flour for 1 of the unbleached all-purpose flour.
*For tap water, substitute water from cooking potatoes. It contains nutrients which any kind of yeast loves and along with making the yeast happy, it creates great flavor in bread.
*Substitute buttermilk for tap water.
"Once your sourdough pet is cold and relatively dormant, it can survive quite a long time between "feedings." It is certainly not as demanding as children, or more traditional pets, but it isn't happy just sitting for months on end like a packet of commercially dried yeast either." "Freezing: You may be able to ignore your starter for a month or even much longer, but if you know you're going to be away for a time, you can store it (unlike children or pets) in the freezer. You may want to transfer it to a plastic container first as it will expand as it freezes. When you are ready to use it again, give it a day to revive, feed it a good meal, give it another day to build up an armada of fresh, new wild siblings and it will be ready to go to work."
"Drying: An alternative storage method is to dry your starter by spreading it out on a piece of heavy plastic wrap or waxed paper. Once it's dry, crumble it up and put it in an airtight container. Store it some place cool, or, to be safe, in the freezer. To reactivate the dried starter, grind it into small particles with a hand cranked grinder, a blender or a food processor. Pour 1 to 1 1/2 cups of warm water (what feels comfortable on your wrist) into a glass or ceramic bowl. Stir in and dissolve a tablespoon of sugar or honey. This isn't necessary but it gives the yeast an easy "first course." Blend in an equal amount of flour and dried starter. Cover the bowl with plastic wrap and watch for small telltale bubbles which should begin to appear on the surface within a few hours. Once you see them you'll know it's alive and well. Let it continue to feed and grow for a further 12 hours before you cover and refrigerate it." How to Remove Some Starter for Baking:
"With a spoon or wire whisk, blend the liquid back into the starter and then measure out the quantity required by your recipe. Replace the amount taken with equal amounts of flour and water. Since many recipes are based on using 1 cup of starter, you would return to your starter pot, 1 cup of flour and 1 cup of water. (This actually makes 1 1/3 cups more starter but you can adjust the amount whenever you want.) As you did when you first fed your starter, let it sit at room temperature for at least 12 hours to give the yeast a chance to "feed" and multiply before you chill it again."
Feeding Without Baking: "If you have been busy or away, you can always feed your starter without baking anything. Stir the mixture together, take out and discard 1 cup of starter and replenish as above, stirring in 1 cup water and 1 cup flour. (Or instead of discarding the starter you removed, ask a neighbor if he or she would be interested in adopting a starter of his/her very own.) Let the resuscitated mixture sit at room temperature for 12 hours or so before you return it to the refrigerator."
Treating a "Sluggish" Starter: "If you feel that your starter is just not "up to snuff," dissolve a teaspoon of yeast in the cup of water you mix into the starter when you feed it. (If you live in an area where water is chlorinated, let some sit out overnight to allow the chlorine to dissipate to preclude any interference with the development of the sourdough micro-organisms)."
Sweetening a Starter: "If your starter becomes too sour, take out 1 cup, dispose of the remainder, and add 2 cups of each of flour and water to refreshen it."
Increasing Your Starter: "If you want to grow a large amount of starter to give some to a friend or to do a lot of baking, simply increase the amount you feed it."
Resuscitating a Neglected Starter: "If your sourdough starter has sat in the refrigerator months beyond the point of health, give it a fighting chance for survival before you throw it out. A little warmth and a good meal of strong, high energy carbohydrates may be all it needs to get it off and running again."
"The layer of liquid on the surface will probably be very dark, making it look as if the starter must surely have expired. Quell your fear, wrestle the top off the jar and give it a sniff. If it smells the way it should, though exceptionally sour, it may just be sitting there in a dormant state waiting to be fed. The only way to know is to give it a meal."
"Blend it back together and pour it into a glass or ceramic bowl. (Take this opportunity to give its jar a good wash.) As the starter will probably be quite thin, mix in 2 cups of flour and 1 cup of water to nourish and thicken it. Leave the bowl out on the counter where it will be warm and visible."
|Title: Sourdough Starter #1
2 c Unbleached Flour
1 pk Active Dry Yeast
1 x Water To Make Thick Batter
Mix Flour with yeast. Add enough water to make a thick batter. Set
in warm place for 24 hours or until house is filled with a delectable
|Title: Sourdough Starter #2
2 c Unbleached Flour
1 x Water To Make Thick Batter
Mix flour and water to make a thick batter. Let stand uncovered for
four or five days, or until it begins working. This basic recipe
requires a carefully scalded container.
|Title: Sourdough Starter #3
2 c Unbleached Flour
1 x Warm Milk To Make Thick Bat.
This starter is the same as starter #2 but uses warm Milk instead of
water. Use the same instructions.
|Title: Sourdough Starter #4
1 x Unbleached Flour
1 x Potato Water
Boil some potatoes for supper, save the potato water, and use it
lukewarm with enough unbleached flour to make a thick batter. without
yeast. This is a good way to make it in camp, where you have no
yeast available and want fast results. This is also the way most
farm girls made it in the olden days. Let stand a day or so, or
until it smells "right".
|Title: Sourdough Starter #5
4 c Unbleached Flour
2 T Salt
2 T Sugar
4 c Lukewarm Potato Water
Put all ingredients in a crock or large jar and let stand in a warm
place uncovered several days. This is the authors last choice for
making a starter, but seems to be in all the cookbooks dealing with
Sourdough Starters. Use only as a last resort.
|Title: Sourdough Starter #6
1 c Milk
1 c Unbleached Flour
Let milk stand for a day or so in an uncovered container at room
temperature. Add flour to milk and let stand for another couple of
days. When it starts working well and smells right, it is ready to
All containers for starters not using yeast, must be carefully scalded
before use. If you are carless or do not scald them the starter will
|Title: Sourdough starter #7
3 c Unbleached all-purpose
1 ts Active dry yeast
2 c Hot (120F to 130F) water
1 c Lukewarm (100F) water
Yield : Approximately 4 cups
Prepartion: 10 minutes Allow at least 4 days for the starter to
ferment before using. "Day 1: 1. In a medium bowl, stir together 2
cups of the flour and yeast. Make a well in the middle of the
flour/yeast mixture and whisk in the hot water. Continue stirring
until the mixture is blended but not completely smooth. It is not
necessary to smooth out all the lumps; they will dissolve as the
mixture start to ferment. Cover the bowl with a clean towel and let
the mixture sit at room temperature. Over the next 24 hours the
mixture will rise, become very bubbly and then start to recede.
"Days 2 and 3: 2. Stir the mixture twice, once in the morning and
once in the evening to invigorate the yeast and to expel the alcohol.
Towards the end of the second day the mixture will start to thin and
the surface of the starter will be covered with lots of tiny air
bubbles. By the evening of the third day a thin layer of yellow-brown
liquid may form on the surface of the starter. It is simply the
alcohol given off by the yeast cells as they feed on the
carbohydrates in the flour and multiply. Refresh the starter by
stirring in the cup of lukewarm water (100F) and the remaining cup of
flour. Stir until blended, but do not worry about any small lumps.
"Day 4: 3. The starter is now ready to use, or it may be poured into a
sterilized 2 quart glass or ceramic covered crock or casserole, or a
glass jar with a non-metal lid and refrigerated.
|Title: Sourdough Starter #8
2 c Flour
2 c Water
1/4 c Sugar
1 c Milk
1 c Flour
Combine flour, yeast and water. Let stand in a warm
place at least 12 hours. Add: sugar, milk, and flour. Mix
thoroughly. Set in refrigerator until ready to use in recipe. After
taking batter for use in recipes "feed" the remaining batter with the
same amounts of sugar, milk, and flour stated above.
|Title: Sourdough Starter #9
2 c Flour
2 1/2 c Lukewarm water
1 T Dry yeast
Mix in a non-metallic container. Let stand 24 hours (loosely covered)
at room temperature.
Feed with equal parts white flour and water after every use.
Keep in the refrigerator and use weekly. Else store in freezer.
Bring to room temperature before use.
|Title: Another Sourdough Starter
Make a starter of 1 bottle stale beer with equal parts of flour. Let
set as usuall until you have a sourdough starter (about 3 days) then
mix 1 cup starter with 2 cup warm water, 4 T sugar and 2-1/2 cups
flour. Beat till smooth. Set in gas oven (turn off) and let sit 28
hours. Beat in 3 eggs, 1 T salt, 1 Cup sour cream, 1/3 cup bacon
grease and enough flour to make a soft dough. (about 7-8 cups) knead
till smooth. Let rise till doubled punch down and let rise again.
Form into 2 loves. Let rise. Bake 375 about 30 minutes. IT has taken
anywhere from 3 hours to 12 hours to rise so hang in there. This was
the sourest sourdough I'd ever eaten but it was to die for.
|Title: Basic Sourdough Starter (With Potato)
Lg baking potato peeled,cube
1 c White flour
1/2 tb Active dry yeast
1 ts Sugar
Cook potato in water to cover until tender. Pour off liquid to
measure 1 c, saving potato for other use. Let potato water cook to
lukewarm. In a glass or ceramic bowl that has been scalded, place
flour, yeast and sugar; add lukewarm potato water and stir in well.
Cover with plastic wrap and pierce with fork to release gases. Place
in a warm, draft-free location at an even 85F for 2 days; stir
several times daily. (do not let sourdough starter rise above 95F
because higher temp are favorable to less desireable microorganisms)
Refrigerate until ready to use. Replenish with one c flour and 3/4 c
water and let stand overnight or 12 hrs in a warm location before
refrigerating again. When replenishing, add lukewarm water with
flour. Starter should be at room temp when using in recipes, always
after having stood 12 hrs from addition of replenishing flour and
water. At least 1 c should remain to refrigerate.
|Title: Basic Sourdough Starter
1 ts Active dry yeast
1/4 c Warm water
3/4 c Milk
1 c Flour *
Dissolve yeast in warm water in 3-qt glass bowl. Stir in milk. Stir in
flour gradually. Beat until smooht. Cover with towel; let stand in
warm, draft-free place until starter begins to ferment, about 24 hrs.
(bubbles will appear on surface of starter) If starter has not begun
fermentation after 24 hr, discard and begin again. If fermentation
has begun, stir well; cover tightly with plastic wrap and return to
warm, draft-free place. Let stand until foamy, 2-3 days. When starter
has become foamy, stir well; pour into 1-qt crock or glass jar with
tighlty fitting cover. Store in frig. Starter is ready to use when a
clear liquid has risen to top. Stir before using. Use 1 c starter in
recipe; reserve remaining starter. Add 3/4 c milk and 3/4 c flour to
reserved starter. Store covered at room temp until bubbles appear,
about 12 hrs, refrigerate. Use starter regularly, every week to 10
days. If the volume of the breads you bake begins to decrease,
dissolve 1 t yeast in 1/4 c warm water. Stir in 1/2 c milk, 3/4 c
flour and the remaining starter. *DO NOT USE SELF RISING FLOUR*
Start bread at night to bake in the morning - or vice versa. Before
adding the milk and flour to remaining starter, bake your bread and
judge the volume
|Title: Beer Sourdough Starter
1 Beer; flat
1 1/4 c Flour
Mix well, let sit on counter 5-10 days, stir 3 x per day. When it
begins to separate into creamy thick bottom and thin liquid top is
ready to use in any sourdough recipe.
|Title: "Herman" - Sourdough Starter
2 c All-purpose flour
2 c Milk
1 c Sugar
1/3 c Warm water (115-120degrees)
2 pk Dry yeast
Sprinkle 1 Tablespoon of the sugar over the warm water. Sprinkle
yeast over this and let stand in warm place to double in size,
approximately 10 minutes.
Mix milk, sugar, flour and yeast mixture in a plastic or glass
container, about the size of a 5 quart ice cream bucket.
Stir, using only a wooden spoon as metal objects retard Herman's
natural growth. Cover loosely with a clean cloth or place glass
plate over top of container so Herman can breathe.
Herman doubles, even triples at times of vigorous rising. Place
Herman in a warm place overnight. (On top of refrigerator or in oven
with only the pilot light or electric oven light on.) Next day
refrigerate, loosely covered, and try to stir each day. Yeast-type
mold may begin to form on the surface after 48 hours if you don't
stir daily. On the fifth day, measure out 1 cup of Herman to bake
with (you can measure out more but you must have at least 1 cup of
Herman left). Then feed the Herman you have left:
1 c all-purpose white flour; 1 c milk; 1/2 c sugar
Stir well! Keep in refrigerator in the same large container, loosely
covered. Stir every day. We have been away on vacation weekends
with no stirring and Herman survived quite nicely. For longer
vacations, remember he freezes well!
On the tenth day, if you wish, measure out enough to bake another
recipe and start the process of feeding him once again. Feed Herman:
2 c all-purpose flour; 2 cups milk; 1 cup sugar
After the tenth day we start using Herman almost daily, or as
desired, as we make most of our bread, cake and pancakes from Herman.
As long as we remember to feed him approximately every 5 days he
survives very well. Feed on days divisible by five-five, ten,
fifteen, twenty, twenty-five, and thirty. You will never again
forget when to feed Herman. If it's a 5-day, feed Herman!
If you are not using Herman often, just add a Tablespoon of sugar to
Herman every fifth day and continue as long as forever!!
|Title: Potato Sourdough Starter
1 pk Dry yeast
4 c -warm water
2 tb Sugar
4 c Flour
1 Potato; raw quartered
Dissolve yeast in warm water; and then mix all ingredients in a
1-gallon crock. (Do not use metal container) Cover with a
close-fitting lid and let the starter rise until light (12 hours in
warm weather, longer in cool weather). Do not let the starter get
cold, ever. After using part of the starter, add 1 cup warm water, 2
teaspoons sugar, and enough flour to mix to the starter's original
consistency. Add more potato occasionally as food for the yeast, but
don't add more yeast. Use daily for best results. Starter improves
with age. I am sure you will get some posts for flake starters. I do
not have one.
| Title: Ruth Almans Sourdough Starter
2 c Thick Potato water
2 tb Sugar
2 c Flour (more or less)
1/2 ts Yeast (use yeast only to speed action)
Dump above into Sourdough Pot.
Boil potatoes with jackets on until they fall to pieces.
Lift skins out, mash potatoes making a puree. Cool. Add more water
to make sufficient liquid, if necessary. Richter the potatoe
starter, richer the starter. Put all ingredients in pot. Beat
until smooth creamy batter. Cover. Set aside to start fermentation.
After the starter has had about 3 days to get going good,
put in refrigerator. Take out what you need to make bread,
pancakes...put equal amount of flour and water in that you take
starter out. One teaspoon of this will make a phenomenal amount of
starter...this is a KILLER sourdough.
|Title: Sourdough San Francisco Bread
1 tb Dry yeast
1 1/2 c Warm water
1 c Sourdough starter
1 tb Sugar
1/2 tb Salt
2 tb Cider vinegar
5 1/2 c White flour
1/2 ts Baking soda
In lg warmed bowl, sprinkle yeast over water, stir to dissolve and let
stand until bubbly. Blend in starter, sugar, salt and vinegar.
Gradually beat in 3 c of the flour. Beat at least 3 mins. Turn batter
into a lg oiled glass or ceramic bowl, cover with towel and let rise
in warm place 1 hr or until double in bulk. Combine 1 c of the
remaining flour with baking soda. Stir batter down and add
flour-baking soda mixture. Gradually add remaining flour to make a
stiff dough. Turn out onto floured board and knead, adding additional
flour only as needed to prevent sticking, approx 300 strokes of
folding and turnin or until dough is smooth and elastic. Sprinkle a
greased baking sheet with cornmeal. Form dough into 2 oblong loaves
and place on sheet. Cover with towel and let rise in warm place 1 to
1-1/2 hr or until not quite double in size. With sharp razor, slash
the tops of loaves diagonally. Mist with water and bake in 450 oven
10 mins. Reduce heat to 400 and bake 35 mins longer or until bread
tests done. For a harder crust, place a pan of hot water on bottom of
oven and mist with water several times during baking. Remove pan of
water after 15 mins of baking. Turn out onto wire rack and cool.
NOTE: If you like your sourdough very dar, remove the baked bread
from the pan or sheet and place under broiler about 2 mins, or until
rich brown in color.
|Title: White-Flour Sourdough Starter
2 c Tepid (80) water
1 pk Yeast
1/2 ts Sugar
2 c Flour
Mix the water, sugar and yeast until dissolved. Beat in the flour
until the batter is smooth. Pour into a clean 2 qt. jar and cover
with a cloth. Let stand at room temp. for 2 to 3 days or until
starter has a sharp, almost winy odor and is bubbly (it will be full
of lively bubbles after a short time and will continue to bubble,
more sedately, until it is sufficiently sour). Exact times can't be
given, as weather and temp affect the rate of fermentation.
TO USE: If not used at once, cover the starter with a lid and
refrigerate it. It will be lively enough to use for about 18 hrs; if
refrigerated longer, "feed" it lightly and let it become bubbly at
room temp - usually letting it stand overnight - before using it.
This tangy batter is the key ingredient of English Muffins and many
other sourdough breads. This recipe makes 3 cups enough to make a
large batch of muffins, with enough left over to serve as a nucleus
for a future baking. The starter keeps well in a covered jar in the
refrigerator so long as it is "fed" with a small amount of flour and
an equal amount of water about every 2 weeks - this keeps the yeasts
alive. Or freeze it for indefinite storage. To revive it, feed it
after it thaws and let it stand at room temperature until bubbly
enough to use. If liquid gathers on the surface of stored starter,
stir it in before adding flour and water. Your starter will be good
so long as it responds to feeding and has a pleasantly odor. If
neglected, it may develop a pink or greenish tinge and an unpleasant
odor. If that should happen, start over. To increase a small amount
of leftover starter to a quantity large enough for a baking, add
flour and water in equal quantities, but never exceed the proportion
of a cup of flour to a cup of starter. Let the mix ferment, lightly
covered, at room temp until very bubbly; then, if you need still more
starter, add more flour and water and ferment again.
|Title: Whole Wheat Sourdough
2 ts Yeast
2 c Whole wheat bread flour
1 1/3 c Unbleached bread flour
2 tb Buttermilk powder
2 tb Vital wheat gluten
2 tb Lecithin
2 ts Salt ; lite
2 ts Wheat germ
1/2 ts Ginger
2 tb Olive oil
1 tb Honey
1/2 c Whole wheat s/d starter
1 c Water
1/2 Margarine, room temp.
I used the whole wheat starter and experimented with your whole wheat
bread recipe in the DAK today. It turned out great. Basically, I just
halved your recipe and added a few things. My DAK is a 3 cup flour
model, is yours? If I'm using whole wheat or rye flour, I can add
more flour because it doesn't rise as much. Also, whenever I use
whole wheat, etc. I add vital wheat gluten and lecithin to aid
elasticity and to help it rise.
This is what I put in the DAK and the order I used: Turn the
light/dark setting to 12 o'clock and set the menu to Sweet Bread (the
auto. one, not the manual one) Later, at the beeps, I added 3/4 c.
pecans (didn't have walnuts on hand).
|Title: Whole-Wheat Sourdough Starter
1 1/2 c Whole wheat flour
1 ts Active dry yeast
1 1/2 x Lukewarm water
In a glass or ceramic bowl or jar that has been scalded, combine
flour and yeast, add water and blend well. Cover with plastic wrap
and pierce with fork to release gases. Place in a warm, draft-free
location at an even 85F for 18-24 hrs; stir several times daily.
Refrigerate until ready to use. If you have several starters, keep
whole wheat separate from others to preserve its own distinctive
flavor. Whole wheat starter does not have as much rising action as
that made with white flour; you may have to plan longer rising times.
To replenish, always use whole wheat flour.
|Title: Yoghurt Sourdough Starter
1 c Low fat milk
2 tb Natural plain yoghurt
1 c White flour
Heat milk to 100F on thermometer. Remove from heat and stir in
yoghurt. Pour into scalded glass jar or bowl, cover with plastic and
place in a warm location for 18 hrs. Consistency will be like thin
yoghurt. Stir in flour until well blended, cover again with plastic
and pierce with fork to release gases. Place in a warm draft-free
location at an even 85F for 2 days; stir several times each day. It
should have a strong sourdough smell and show bubbles. Refrigerate
until ready to use. When replenishing starter, add lukewarm milk
instead of water.
|Title: Sourdough Starter W/vinegar
4 c Lukewarm water
1 pk Activated dry yeast
1 tb VINEGAR; VERY IMPORTANT<
1/4 c Sugar
5 c Unbleachd flour
Pour the water into a crock or a wide mouth gallon jar. Pour in the
yeast and let it dissolve. Stir. Add vinegar, sugar and flour. Mix.
Cover w/cloth and set in a warm place to sour..(2 to 3 days). When
activity STOPS, the mixture flattens out. An amber colored liquor
comes to the top..And it SMELLS.. THAT'S IT! Mix it up. It will look
like whipping cream. Put it in a GLASS JAR with a screw type lid;
place in refrigerator. IT WILL KEEP FOR MONTHS. Growing better as it
continues to age at a very slow pace.
|Title: Sourdough Starter with Fresh Grapes
Fresh, clean grapes
Take a generous handful of grapes and crush them slightly. Place in
non-metallic container with an equivalent amount of both flour and
Let it sit covered with a loose cloth on the counter checking two or
three times a day for signs it is beginning to work. (Can take as
little as one day or as long as five.)
When it begins to ferment, strain out the grape pulp. Feed with equal
parts flour and water to the desired quantity. Let stand loosely
covered at room temperature until ready to use (generally overnight).
Store sourdough starter in refrigerator or freezer.
|Title: Sourdough Starter and Bread
1 tb Yeast
2 c Warm water (90F)
1 tb Sugar
1/2 c Warm Water (100F)
2 c Flour
2 ts Salt
1 tb Butter
1/2 ts Baking soda
2 c Starter
1 ts Sugar
STARTER: Dissolve yeast in first quantity of water. Put in a
non-metallic container (crock, mason jar, etc.) Let stand for 10 min.
Add second measure of water, flour, sugar, and salt. Cover and let
stand at room temperature for 3 to 4 days. Shake container every day.
Put Starter in a large bowl and add butter, baking soda, and sugar.
Add enough flour to make a stiff dough (about 4 cups). Knead unitl
smooth and place in a greased bowl and let stand in a warm place (no
warmer than 90F). In a greased bread pan add 1 T corn meal on bottom
and sides. Punch down bread and put into greased bread pan. Let rise
again in the same warm place. Bake at 350F for 1 hour.
|Title: FLEISCHMANN'S SOURDOUGH STARTER *
2 c Water; lukewarm (105-115~)
3 1/2 c All purpose flour
2 1/4 ts Bread machine yeast -=OR=-
1 pk Active dry or rapid yeast
In large 2 quart container, combine flour and yeast. Gradually add
water and beat until smooth. Cover loosely; let stand in warm place
until bubbly and sour smelling, about 2-4 days. Trasfer to 2 quart or
larger plastic container with tight fitting lid. Refrigerate until
ready to use.
TO KEEP STARTER ALIVE: Once a week, stir in 1 tbls flour and 1 tbls
lukewarm water. Beat until smooth. Cover loosely and let stand until
bubbly, 12-24 hours. Cover tightly; refrigerate until ready to use.
TO REPLENISH STARTER: For each 3/4 cup (1-1/4 cup) used, add 2/3 cup
(1 cup) flour and 2/3 cup (1 cup) lukewarm water. Beat until smooth.
Cover loosely and let stand until bubbly, 12-24 hours. Use or cover
tightly and refrigerate until ready to use.
SOURDOUGH TIPS: The sourdough starter should be the consistency of
thin pancake batter; if needed, add enough water to get desired
consistency before using. To assure accuracy, measure the starter
while it is still chilled, then let it come to room temperature
before using. It expands when warm.
|Title: SOURDOUGH STARTER AND BREAD
2 c Skim milk
2 c Bread flour
1 pk Yeast
Place milk in a glass container and allow to stand at room
temperature for 24 hours. Stir in flour and yeast. Leave uncovered in
a warm place for 2-5 days, depending on how long it takes it to
bubble and sour. If it starts to dry out, stir in enough tepid water
to bring it back to the original consistency. Once it has a good sour
aroma and is full of bubbles, it is ready to use. Try to maintain
about 1 and 1/2 cups of starter. Each time part of the starter is
replenish with a mixture of equal parts milk and flour. Leave at room
temperature several hours or overnight, or until it begins to fill
with bubbles. Then cover and store in refrigerator. Starter is best
if used at least once a week. If starter isn't, used for 2 or 3
weeks, spoon out and discard about half and replenish as described.
Given attention, a starter becomes more flavorful with age. Starter
can be frozen if it is not to be used for several weeks. This will
slow down yeast action and should be left at room temperature for 24
hours after thawing. Sourdough Bread: 2/3 cup skim milk 1 cup
sourdough starter 3 cups bread flour 2 Tbs.sugar 2 tsp. lite salt 1 &
1/2 tsp. yeast 2 Tbs. liquid Butter Buds Combine above thoroughly
(using half of the flour) and let stand uncovered to ferment
overnight in a warm place. Next morning, after the mixture has risen
and fallen, stir down any crust that may have formed. Add the rest of
the flour. When thoroughly mixed, turn out onto a board covered with
a little flour so it won't stick. Shape dough into 2 loaves, put into
bread pans, brush lightly with liquid Butter Buds, and let rise
covered until almost doubled in size. Bake in a pre-heated 400F. oven
|Title: SOURDOUGH STARTER 1973
1 c Nonfat milk
3 tb Fresh low-fat yogurt
1 c All-purpose flour
1. Heat the milk to between 90 and 100 F. Pour it into a clean 1-1/2
quart glass, plastic, or stainless bowl. 2. Stir in 3 T freshly
opened low-fat yogurt. Let stand in a warm place for at least 24
hours. 3. After a curd has formed, gradually stir in 1 cup of
all-purpose flour. Cover with Saran and let stand for 2 to 5 days in
a warm place. 4. This procedure will yield about 1-1/2 cups of
starter for each of the "servings" listed above. 5. Cover and store
in the refrigerator. NOTE: If liquid "hooch" turns pink during
fermentation, discard and start over with fresh ingredients.
|Title: DAK'S SOURDOUGH STARTER
1 c Nonfat or lowfat milk
3 tb Unflavored yogurt (we used Nonfat)
1 c All-purpose flour
In a 1-quart pan over medium heat, heat milk to 90-100 degrees.
Remove from heat and stir in yogurt. Place in a warm 3 to 6 cup
glass, ceramic, plastic or stainless steel container with a tight
lid. Cover and let stand in a warm place until mixture is the
consistency of yogurt and a curd has formed. (You can test the
mixture by tilting the container. If the mixture doesn't flow freely
when the container is tilted, it's ready.) The curding process takes
about 18 to 24 hours. You'll need to check it periodically. If some
clear liquid rises to the top of the milk, stir it back in. NOTE: If
the liquid turns pink, discard the batch and start again. Once the
curd has formed, add the flour and stir until smooth. Cover again and
let stand in a warm place until the mixture is full of bubbles and
has a good sour smell. This should take about 2 to 5 days. Again, if
some clear liquid rises to the top stir it back in. If the liquid
turns pink, discard the batch and start again. When the mixture is
ready, you can keep it covered and store it in the refrigerator until
you need it. The recipe makes about 1 1/3 cup starter.
|Title: "FOOLPROOF" SOURDOUGH STARTER
1 c Yogurt
1 c Milk - skim, reg or buttermilk
1 c Flour
Mix the milk and yogurt together in a glass, pottery or plastic
container.(NOT metal) Keep a lid on it, but don't seal it. (sealed
starters have been known to explode!) Put this where the temperature
will be 80-90F for about 24 hours. Then add the flour and put it
back in the warm place for 3-5 days. Stir it daily. It will bubble
and have the odor of fermentation. It's ready to use.
A starter is a live thing and must be fed. When you use it you should
replace what you used. The amount you should replace will vary
according to need. If you use your starter often or you know you are
going to have a heavy demand soon, then you can put several cups of
milk and flour (equal measures) in it. Generally though you should
put in either 1/2 C to 1 C of both flour and milk. I prefer to use
buttermilk, as it gives the starter a much stronger sour taste. If
you are not going to use the starter for awhile, place it in the
refrigerator. It needs to be fed once a week...just a few spoons
flour or milk. If you forget and leave it in there for a long time
without food, don't just throw it out. Try first to bring it back by
adding 1/2c of flour and milk and leave out for a day or so. It is
remarkable how these things come back.
|Title: Emeril's Sourdough Starter
1 c Unbleached flour, plus more
1/2 c Whole grain rye flour
1 c Bottled still water, plus
More for feeding
In a large glass bowl stir flours and water together with a spoon.
Cover with a kitchen towel. Set aside to ferment at room temp for 2
to 3 days. It will begin to smell sour, but not in an unpleasant way.
Stir in 2/3 cup flour and 1/2 cup water, cover and continue to
ferment at room temp. Refresh starter in this way every day for 3
days. It will become sharper and more pungent as it sits. When it is
sharp enough for you, begin using it to bake with. After using the
amount of starter you need, the remaining starter should be
refrigerated. Let it come to room temp each time you use it.