Sourdough Recipes

 

Basic Sourdough Starter 

Ingredients:

  • 2 cups all-purpose flour
    3 tablespoons sugar
  • 1 envelope active dry yeast (1 tablespoon)
  • 1/2 teaspoon salt, if desired
  • 2 cups warm water (105F, 40C)

Directions:

     Makes 3 to 4 cups.

  1. In a 4- or 6-cup plastic pitcher with a strainer in lid or in a large bowl, combine all ingredients.
  2. Beat with a wooden or plastic spoon. Fermentation will dissolve small lumps.
  3. Cover pitcher with lid, turning strainer in lid to pouring lip or  Cover bowl with a cloth.
  4. Set in a warm place free from drafts  (85F, 30C).
  5. Let ferment 2 to 3 days. Stir mixture several times each day.

To use:

  • Remove starter needed for recipe.
  • Refrigerate remaining starter in pitcher or in a plastic container with a lid that has an air vent or hole in it.
  • Label container with contents.
  • Replenish every 7 to 10 days by stirring in equal amounts of water and all-purpose flour.
  • After replenishing, let stand at room temperature overnight then return to refrigerator.
  • If a clear liquid forms on top, stir back into starter.

Rye Starter

Ingredients:

  • 1 cup rye flour
  • 1 cup warm water (105F, 40C)
  • 1 teaspoon active dry yeast

 Directions:

       Makes about 1-1/4 cups.

  1. In a l-quart plastic pitcher with strainer in lid or in a medium bowl, combine all ingredients.
  2. Beat with a wooden or plastic spoon. Fermentation will dissolve small lumps.
  3. Cover pitcher with lid, turning strainer in lid to pouring lip or cover bowl with a cloth.
  4. Set in a warm place free from drafts (85F, 30e).
  5. Let stand 3 to 4 days or until mixture is frothy and has a pleasant sour aroma.

To use:

  • Remove starter needed for recipe.
  • Refrigerate remaining starter in pitcher or in a plastic container with a lid that has an air vent or hole in it.
  • Label container with contents.
  • Replenish every 7 to 10 days by stirring in equal amounts of water and rye flour.
  • After replenishing, let stand at room temperature overnight then return to refrigerator.
  • If a clear liquid forms on top, stir back into starter.

One Comment

  1. The Sourdough starter with yeast and sugar is not a “Sourdough starter”. Old time farmer’s reason for sourdough starter was that it was not necessary to buy yeast. A sourdough starter is how we cultivate the wild yeast in a form that we can use for baking. Since wild yeast is present in all flours, the way to make a starter is simply by combining flour and water and letting it sit for several days.

    After a day or two, bubbles will start to form in the starter, indicating that the wild yeast is starting to become active and multiply. To keep the yeast happy, we feed the starter with fresh flour and water over the next several days, until the starter is bubbly and billowy. Once it reaches that frothy, billowy stage, the starter is ready to be used.
    If you need very detailed directions go to http://www.kingarthurflour.com/recipes/sourdough-starter-recipe

    The starter gets better as it gets older, but have to be fed with more water and flour (increasing its volume). Those who are using it are keeping it live for years. Therefore, it is only practical for those who bake all of their bread on regular basis. Any flour can be used – all purpose or rye.

Leave a Reply

Your email address will not be published. Required fields are marked *