ACTIVE SOURDOUGH STARTER RECIPES

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BREAD MACHINE CRUSTY SOURDOUGH ... - FOOD, COOKING …



Bread Machine Crusty Sourdough ... - Food, Cooking … image

This sourdough bread machine recipe has unraveled the closely guarded secret to great sourdough bread and made it "bread machine easy." How do you make sourdough bread? Especially one with such a delicious crust? The sourdough starter should be made at least 1 week before you make the bread and then kept cool in the refrigerator until ready to use. Use the starter once a week or stir in 1 teaspoon sugar, and after using, replenish or "feed it" according to our directions. This sourdough bread recipe for the bread machine will create a tangy, sour flavor that only gets better as you regularly replenish your sourdough starter.

Provided by Betty Crocker Kitchens

Total Time 3 hours 40 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 9

1 1/2 teaspoons bread machine or quick active dry yeast
4 cups lukewarm water (105°F to 115°F)
3 cups Gold Medal™ All-Purpose Flour or Gold Medal™ Bread Flour
4 teaspoons sugar
1/2 cup water
3 cups Gold Medal™ Bread Flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon bread machine or quick active dry yeast

Steps:

  • Make sourdough starter at least 1 week before making bread. In large glass bowl, dissolve 1 1/2 teaspoons yeast in warm water. Stir in 3 cups flour and 4 teaspoons sugar. Beat with electric mixer on medium speed about 1 minute or until smooth. Cover loosely; let stand at room temperature about 1 week or until mixture is bubbly and has a sour aroma. Transfer to 2-quart or larger nonmetal bowl. Cover tightly; refrigerate until ready to use.
  • Use sourdough starter once a week or stir in 1 teaspoon sugar. After using starter, replenish it by stirring in 3/4 cup all-purpose flour, 3/4 cup water and 1 teaspoon sugar until smooth. Cover loosely; let stand in warm place at least 1 day until bubbly. Cover tightly; refrigerate until ready to use. To use, stir cold starter; measure cold starter, and let stand until room temperature (starter will expand as it warms up).
  • Measure 1 cup of the sourdough starter and all remaining bread ingredients carefully, placing in bread machine pan in the order recommended by the manufacturer.
  • Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. (Total time will vary with appliance and setting.) Remove baked bread from pan; cool on cooling rack.

Nutrition Facts : Calories 165 , CarbohydrateContent 37 g, CholesterolContent 0 mg, FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 0 g, ServingSize 1 Slice, SodiumContent 300 mg

BEST SOURDOUGH STARTER RECIPE - HOW TO MAKE ... - DELISH



Best Sourdough Starter Recipe - How To Make ... - Delish image

Get ready to make the best homemade bread and more with this easy Sourdough Starter recipe from Delish.com.

Provided by June Xie

Categories     low-fat    low sugar    nut-free    vegan    vegetarian    baking

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 1 cup

Number Of Ingredients 7

30 g all-purpose flour (1/4 c.)
30 g rye, whole-wheat, or all-purpose flour (1/4 c.)
60 g water, room-temperature (1/4 c.)
30 g starter (about 2 tbsp.)
30 g all-purpose flour (1/4 c.)
30 g rye, whole-wheat, or all-purpose flour (1/4 c.)
60 g water, room-temperature (1/4 c.)

Steps:

  • In a wide-mouth jar, stir together all ingredients until well combined. Cover and keep jar in a warm part of your kitchen, ideally about 78°, away from direct sunlight. 
  • 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. This process will take 5 to 7 days. On warmer days, the starter might require two feedings per day. 
  • Once your starter is active, it usually peaks and becomes “ripe” for use about 6 to 8 hours after a feeding. To determine ripeness, it should look puffy, bubbly, active, and pass the float test: fill a small bowl with lukewarm water and drop a scant tablespoon of starter in. If it floats, you are good to go!

More about "active sourdough starter recipes"

BREAD MACHINE CRUSTY SOURDOUGH ... - FOOD, COOKING …
This sourdough bread machine recipe has unraveled the closely guarded secret to great sourdough bread and made it "bread machine easy." How do you make sourdough bread? Especially one with such a delicious crust? The sourdough starter should be made at least 1 week before you make the bread and then kept cool in the refrigerator until ready to use. Use the starter once a week or stir in 1 teaspoon sugar, and after using, replenish or "feed it" according to our directions. This sourdough bread recipe for the bread machine will create a tangy, sour flavor that only gets better as you regularly replenish your sourdough starter.
From bettycrocker.com
Reviews 4
Total Time 3 hours 40 minutes
Calories 165 per serving
  • Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. (Total time will vary with appliance and setting.) Remove baked bread from pan; cool on cooling rack.
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Get ready to make the best homemade bread and more with this easy Sourdough Starter recipe from Delish.com.
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Reviews 4.7
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Category low-fat, low sugar, nut-free, vegan, vegetarian, baking
Cuisine American
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See details


WHEN TO USE SOURDOUGH STARTER AT ITS PEAK TO BAKE GOOD ...
Jul 05, 2019 · Sourdough starter should have bubbles in it to show it is active, and the amount of bubbles present will give you an indication of how active the starter is. Bubbles are a result of the …
From truesourdough.com
See details


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A sourdough starter must be fed and cared for, just like a pet! You're going to hear me repeat again and again how important it is to feed your starter a 1-1-1 ratio of flour, water, and starter. If you have too much starter it gets too active and eats all the food and won't be as bubbly. If you have too much starter and don't want to throw it out, check out these recipes: Leftover Sourdough …
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See details