MAKING A SOURDOUGH STARTER RECIPES
SOURDOUGH STARTER RECIPE: HOW TO MAKE IT
Many years ago, I received this recipe and some starter from a good friend. I use it to make my own sourdough bread. —Delila George, Junction City, Oregon
Provided by Taste of Home
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield about 3 cups.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 19 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 4g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 1g protein.
SOURDOUGH STARTER RECIPE: HOW TO MAKE IT
Many years ago, I received this recipe and some starter from a good friend. I use it to make my own sourdough bread. —Delila George, Junction City, Oregon
Provided by Taste of Home
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield about 3 cups.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 19 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 4g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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HOW TO MAKE SOURDOUGH STARTER FROM SCRATCH | KITCHN
Making a fresh batch of starter is as easy as stirring together some flour and water and letting it sit.
From thekitchn.com
Reviews 3.4
Total Time 0S
Category Sourdough bread, Baked good, Bread
Calories 0 cal per serving
From thekitchn.com
Reviews 3.4
Total Time 0S
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Calories 0 cal per serving
- How to Take a Long Break from Your StarterIf you're taking a break from baking, but want to keep your starter, you can do two things:1) Make a Thick Starter: Feed your starter double the amount of flour to make a thicker dough-like starter. This thicker batter will maintain the yeast better over long periods of inactivity in the fridge.2) Dry the Starter: Smear your starter on a Silpat and let it dry. Once completely dry, break it into flakes and store it in an airtight container. Dried sourdough can be stored for months. To re-start it, dissolve 1/4 cup of the flakes in 4 ounces of water, and stir in 4 ounces of flour. Continue feeding the starter until it is active again.
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BEST SOURDOUGH STARTER RECIPE - HOW TO MAKE SOURDOUGH START…
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From delish.com
Reviews 4.7
Total Time 5 minutes
Category low-fat, low sugar, nut-free, vegan, vegetarian, baking
Cuisine American
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Reviews 4.7
Total Time 5 minutes
Category low-fat, low sugar, nut-free, vegan, vegetarian, baking
Cuisine American
- 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!
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HOW TO MAKE SOURDOUGH STARTER FROM SCRATCH | KITCHN
Making a fresh batch of starter is as easy as stirring together some flour and water and letting it sit.
From thekitchn.com
Reviews 3.4
Total Time 0S
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Reviews 3.4
Total Time 0S
Category Sourdough bread, Baked good, Bread
Calories 0 cal per serving
- How to Take a Long Break from Your StarterIf you're taking a break from baking, but want to keep your starter, you can do two things:1) Make a Thick Starter: Feed your starter double the amount of flour to make a thicker dough-like starter. This thicker batter will maintain the yeast better over long periods of inactivity in the fridge.2) Dry the Starter: Smear your starter on a Silpat and let it dry. Once completely dry, break it into flakes and store it in an airtight container. Dried sourdough can be stored for months. To re-start it, dissolve 1/4 cup of the flakes in 4 ounces of water, and stir in 4 ounces of flour. Continue feeding the starter until it is active again.
See details
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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
Total Time 5 minutes
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Reviews 4.7
Total Time 5 minutes
Category low-fat, low sugar, nut-free, vegan, vegetarian, baking
Cuisine American
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See details
THE ULTIMATE SOURDOUGH PIZZA CRUST {FROM DISCARD STARTER}
Who doesn't love pizza, all hot and gooey, fresh from the oven? Give this sourdough pizza crust a whirl. It's delicious! BONUS: Make it with your discard!
From backtoourroots.net
Reviews 3.9
Total Time 160 minutes
Category Main Course
Cuisine American
Calories 708 kcal per serving
From backtoourroots.net
Reviews 3.9
Total Time 160 minutes
Category Main Course
Cuisine American
Calories 708 kcal per serving
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SOURDOUGH - WIKIPEDIA
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