SOURDOUGH BREAD RECIPE WITH STARTER RECIPES

HOW TO MAKE SOURDOUGH STARTER FOR BREAD RECIPE - FOOD.COM

How to Make Sourdough Starter for Bread Recipe - Food.com image

This is your basic Sour Dough bread starter to be used over and over again. Look for the sour dough bread recipe to make use of this starter. There are two ways to make sour dough starter one without yeast where you feed the starter daily and this recipe where you just let the yeast do the work and let it sit for 3 or 4 days. Be sure that you clean the jar well before putting the saved starter back in it.

Total Time 96 hours

Prep Time 96 hours

Yield 1 starter

Number Of Ingredients 4

Ingredients

1 (1 tablespoon) package dry yeast
2 1/2 cups water
2 cups flour
1 tablespoon sugar

Steps:

Dissolve yeast in 1/2 cup warm water, rest for ten minutes.
Mix in flour, sugar& remaining water.
Allow to stand, loosely covered, in a warm place for 3 or 4 days. Use a large (preferably ceramic) bowl as it will rise considerably.
Every time the batter is used to make a product set aside 1 cup to be used as a"starter" for another batch.
Keep covered in the fridge (a pint jar works nicely).
To make it into a basic batter again, add another 2 cups flour& 2 cups warm water and allow to stand at room temp overnight It is now ready to use, but again reserve a cup of the starter.

Nutrition Facts : Calories 997.8, FatContent 3.4, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 29, CarbohydrateContent 208.3, FiberContent 10, SugarContent 13.2, ProteinContent 30.7

SOURDOUGH STARTER RECIPE: HOW TO MAKE IT

Sourdough Starter Recipe: How to Make It image

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

Ingredients

2 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
2 cups warm water (110° to 115°)

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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