HOMEMADE SOURDOUGH STARTER RECIPES

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SOURDOUGH STARTER RECIPE - NYT COOKING



Sourdough Starter Recipe - NYT Cooking image

This is an adaptation of the instructions for making a starter outlined by Peter Reinhart in his “Artisan Breads Every Day.” It takes a little more or less than a week of mixing flour with liquid – Mr. Reinhart starts with unsweetened pineapple juice (though you could also use orange juice or apple cider), then switches to water – to achieve a vigorous, living starter. Once it is bubbling and fragrant, with a light yeasty-boozy scent, you can use it and feed it daily with a cup of flour and a half-cup of water. Or put the starter in the refrigerator and feed it weekly, always discarding (or using!) a cup of the original when you do. (All measurements are by weight.)

Provided by Oliver Strand

Total Time P8D

Yield 2 pizza recipes and leftover starter

Number Of Ingredients 3

16 ounces flour
3 ounces pineapple juice
10 ounces filtered or spring water

Steps:

  • Make seed culture: Combine 1 ounce of the flour and 2 ounces pineapple juice in a large glass or small nonreactive bowl. Cover tightly with plastic wrap and leave at room temperature, stirring with a wet spoon twice a day. Bubbles should appear after 24 to 36 hours. After 48 hours, add 1 ounce flour and remaining pineapple juice, stirring to incorporate. Re-cover with plastic wrap and leave at room temperature, stirring with a wet spoon twice a day. When it is foamy, in 1 to 4 days, combine 2 ounces flour and 1 ounce filtered or spring water in a medium nonreactive bowl. Add seed culture, stirring to incorporate, and re-cover with plastic wrap. Stir twice a day to aerate.
  • When mixture has doubled in bulk, in 1 to 2 days, convert it into a starter: Combine 12 ounces flour and 9 ounces filtered or spring water in bowl. Add 4 ounces of seed culture mixture (discard the rest, or use to make a second starter) and mix until fully incorporated. Transfer to a lightly floured surface and knead for 2 minutes. It should have the consistency of bread dough. Transfer to a nonreactive bowl and let rest at room temperature until it doubles in size, about 4 to 8 hours. Knead lightly, then store in container with tight-fitting lid (container must be large enough to let starter triple in bulk). Store in refrigerator.

Nutrition Facts : @context http//schema.org, Calories 424, UnsaturatedFatContent 1 gram, CarbohydrateContent 89 grams, FatContent 1 gram, FiberContent 3 grams, ProteinContent 12 grams, SaturatedFatContent 0 grams, SodiumContent 6 milligrams, SugarContent 2 grams

HOW TO MAKE SOURDOUGH BREAD RECIPE | BBC GOOD FOOD



How to make sourdough bread recipe | BBC Good Food image

Make our easy sourdough starter seven days ahead to make our simple homemade sourdough loaf. Serve with your favourite casseroles or soups

Provided by Good Food team

Categories     Side dish

Total Time 1 hours 40 minutes

Prep Time 1 hours

Cook Time 40 minutes

Yield Makes 1 loaf (cuts into 10 slices)

Number Of Ingredients 6

50g strong white flour to start, then 25g extra a day for 6 days
50g strong wholemeal flour to start, then 25g extra a day for 6 days
450g strong white flour , plus extra for dusting
50g wholemeal flour
10g fine salt
100g sourdough starter (see above)

Steps:

  • To make the sourdough starter, whisk 50g strong white flour and 50g strong wholemeal flour with 100ml slightly warm water until smooth. Transfer to a large jar or plastic container. Leave the lid ajar for 1 hr or so in a warm place, then seal and set aside for 24 hrs. For the next six days, you will need to ‘feed’ it. Each day, tip away half the original starter, add an extra 25g of each flour and 50ml slightly warm water, and stir well. After a few days, you should start to see bubbles on the surface, and it will smell yeasty. On day seven, the starter should be bubbly and smell much sweeter. It
 is now ready to be used, but make sure you keep half back and carry on feeding for your next loaf.
  • Tip both the flours, 300ml warm water and the starter into a bowl, stir with a wooden spoon into a dough and leave somewhere for an hour.
  • Tip in 25ml more water and the salt and bring everything together. Cover and leave somewhere warm for 3 hrs, folding the dough onto itself several times in the first hour. The dough should increase in size by about a third.
  • Line a medium bowl with a clean tea towel and flour it really well, or flour a proving basket. Tip the dough back onto your work surface, shape into a tight, smooth ball and dust it with flour.
  • Place the dough, seam-side up, 
in the bowl or proving basket, and leave at room temperature for 3 hrs – or better still in the fridge overnight – until risen by about a quarter.
  • Heat oven to 230C/210C fan/gas 8 and put a casserole dish with a lid or a baking stone in the oven for at least 30 mins to heat up, and a large roasting tin filled with boiling water underneath. After 30 mins, carefully remove the casserole dish, invert the loaf into it and slash the top. Cover and bake for 20 mins, then take the lid off and bake for another 20 mins. Or invert onto the baking stone, slash and bake for 40 mins, or until the crust is as dark as you like it.

Nutrition Facts : Calories 202 calories, FatContent 1 grams fat, SaturatedFatContent 0.2 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 0.3 grams sugar, FiberContent 2 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.9 milligram of sodium

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