SOURDOUGH STARTER RECIPES 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.
RYE SOURDOUGH STARTER RECIPE - BBC GOOD FOOD
Use rye flour to make an easy sourdough starter with a deep molasses flavour. Once active, you can use it to make any type of sourdough bread
Provided by Barney Desmazery
Categories Side dish, Snack, Soup
Prep Time 15 minutes
Yield 1 LOAF (12-15 SLICES)
Number Of Ingredients 1
Steps:
- Day 1: To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
- Day 2: Mix 25g flour with 25g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
- Day 3: Today you might see a few small bubbles forming and the mixture should smell grassy and a little acidic. Mix 25g flour with 25g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
- Day 4: More bubbles should have appeared today and the mixture should smell of yeasty beer. Mix 25g flour with 25g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
- Day 5: Fermentation should have set in now and the mixture might be ready to use. If a teaspoon of the starter floats in warm water, it’s ready. If not, mix 25g flour with 25g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave covered, with a tea towel, at room temperature for 24 hrs.
- Day 6: The mix should be really bubbly and be giving off a strong smell of alcohol. Test in the same way as yesterday. If it’s not ready, continue mixing 25g flour with 25g tepid water into the mixture daily until it becomes active. If your jar is becoming full, spoon half the mix out of the jar and continue. You now have rye starter, which is a malty flavoured base to sourdough bread. Keep it in the fridge (it will stay dormant) and 12 hrs before you want to use it, spoon half of it off and feed it with 100g flour and 100g water. Leave it at room temperature and it should become active again. The longer the starter has been dormant, the more times it will need to be refreshed – the process of pouring off half the starter and replacing it with new flour and water – to reactivate. Use the starter to make rye sourdough bread.
More about "sourdough starter recipes recipes"
SOURDOUGH STARTER RECIPE - BBC FOOD
Natural yoghurt gives this sourdough starter recipe a helping hand by introducing a little friendly bacteria.
To learn how to use this starter see our
easy recipe for sourdough bread.
From bbc.co.uk
Reviews 4.0
From bbc.co.uk
Reviews 4.0
- If baking less often, keep the starter covered in the fridge, feeding it once every five days or so by mixing equal parts of starter, flour and water.
See details
SOURDOUGH BREAD | JAMIE OLIVER RECIPES
Making your own sourdough takes a bit of prep and know-how, but once you’ve got the knack and start developing your instincts, you’ll be hooked!
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 160 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 160 calories per serving
- The night before you want to bake, make the levain starter. Pour 50ml of tepid water into a large mixing bowl. Use your fingers to gently stir in the mature sourdough starter until fully dissolved, then repeat with the flour until smooth and combined.
- Leave, covered, in a warm place for at least 8 hours – it’s ready when lots of bubbles appear on the surface and the dough has a milky-sweet aroma.
- The next day, to make the final dough, pour 325ml of tepid water into a large mixing bowl and add 100g of the levain, which should float (the remaining levain can be fed and used as a new sourdough starter, or gifted to a friend). Use your fingers to gently stir it into the water until fully dissolved, then repeat with both flours. Cover with a damp cloth and rest in a warm place for 1 hour.
- Now add the salt and 25ml of tepid water, scrunching them into the dough until fully combined. Set aside, covered, in a warm place for 30 minutes.
- Wet your hand slightly and give the dough four folds in the bowl, one at each ‘corner’. This is one turn. Repeat this process another three times at 30-minute intervals, turning the dough four times in total across 2 hours. After the last turn, cover and leave to rise in a warm place for another 2 hours.
- To shape the loaf, tip the dough onto a clean surface and gently dust the top with a handful of semolina flour. Roughly shape into a round, being careful to keep as much air in the dough as possible. Rest, covered, for 30 minutes.
- Dust a basket or cane banneton with semolina flour (or you can simply use a medium bowl lined with a clean, floured tea towel). Lightly flour the dough again and flip it over, so the flour side is on the worktop. Set the dough in front of you and gently shape into a round. Turn the dough over, then place it in your floured basket, banneton or tea towel-lined bowl.
- Cover the dough with a shower cap (or oiled cling film) and allow to rest for 1 to 2 hours, or until increased in size by a quarter and looking bubbly. Transfer your dough, in its basket or bowl, to the fridge to rise for another 12 to 16 hours, or until bubbly and risen by another quarter.
- Place a heavy lidded casserole pot on the bottom shelf of the oven, then preheat to full whack (240ºC/464ºF/gas 9).
- Bring your loaf out of the fridge and scatter semolina over the top. Working carefully, remove the hot pot from the oven, take off the lid and gently tip your dough out into the pot, so now the pattern should be the right way up. Score it with a sharp knife, holding it at a 40 degree angle to the surface of the dough for the best slashes, then carefully cover and return to the oven.
- Reduce the temperature to 230ºC/446ºF/gas 8 and bake for 30 minutes. Carefully remove the lid and bake for a final 20 minutes, or until a malted golden brown. Remove to a wire rack to cool.
See details
RYE SOURDOUGH STARTER RECIPE - BBC GOOD FOOD
Use rye flour to make an easy sourdough starter with a deep molasses flavour. Once active, you can use it to make any type of sourdough bread
From bbcgoodfood.com
Category Side dish, Snack, Soup
From bbcgoodfood.com
Category Side dish, Snack, Soup
- Day 6: The mix should be really bubbly and be giving off a strong smell of alcohol. Test in the same way as yesterday. If it’s not ready, continue mixing 25g flour with 25g tepid water into the mixture daily until it becomes active. If your jar is becoming full, spoon half the mix out of the jar and continue. You now have rye starter, which is a malty flavoured base to sourdough bread. Keep it in the fridge (it will stay dormant) and 12 hrs before you want to use it, spoon half of it off and feed it with 100g flour and 100g water. Leave it at room temperature and it should become active again. The longer the starter has been dormant, the more times it will need to be refreshed – the process of pouring off half the starter and replacing it with new flour and water – to reactivate. Use the starter to make rye sourdough bread.
See details
SOURDOUGH STARTER RECIPE - BBC FOOD
Natural yoghurt gives this sourdough starter recipe a helping hand by introducing a little friendly bacteria.
To learn how to use this starter see our
easy recipe for sourdough bread.
From bbc.co.uk
Reviews 4.0
From bbc.co.uk
Reviews 4.0
- If baking less often, keep the starter covered in the fridge, feeding it once every five days or so by mixing equal parts of starter, flour and water.
See details
SOURDOUGH BREAD | JAMIE OLIVER RECIPES
Making your own sourdough takes a bit of prep and know-how, but once you’ve got the knack and start developing your instincts, you’ll be hooked!
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 160 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 160 calories per serving
- The night before you want to bake, make the levain starter. Pour 50ml of tepid water into a large mixing bowl. Use your fingers to gently stir in the mature sourdough starter until fully dissolved, then repeat with the flour until smooth and combined.
- Leave, covered, in a warm place for at least 8 hours – it’s ready when lots of bubbles appear on the surface and the dough has a milky-sweet aroma.
- The next day, to make the final dough, pour 325ml of tepid water into a large mixing bowl and add 100g of the levain, which should float (the remaining levain can be fed and used as a new sourdough starter, or gifted to a friend). Use your fingers to gently stir it into the water until fully dissolved, then repeat with both flours. Cover with a damp cloth and rest in a warm place for 1 hour.
- Now add the salt and 25ml of tepid water, scrunching them into the dough until fully combined. Set aside, covered, in a warm place for 30 minutes.
- Wet your hand slightly and give the dough four folds in the bowl, one at each ‘corner’. This is one turn. Repeat this process another three times at 30-minute intervals, turning the dough four times in total across 2 hours. After the last turn, cover and leave to rise in a warm place for another 2 hours.
- To shape the loaf, tip the dough onto a clean surface and gently dust the top with a handful of semolina flour. Roughly shape into a round, being careful to keep as much air in the dough as possible. Rest, covered, for 30 minutes.
- Dust a basket or cane banneton with semolina flour (or you can simply use a medium bowl lined with a clean, floured tea towel). Lightly flour the dough again and flip it over, so the flour side is on the worktop. Set the dough in front of you and gently shape into a round. Turn the dough over, then place it in your floured basket, banneton or tea towel-lined bowl.
- Cover the dough with a shower cap (or oiled cling film) and allow to rest for 1 to 2 hours, or until increased in size by a quarter and looking bubbly. Transfer your dough, in its basket or bowl, to the fridge to rise for another 12 to 16 hours, or until bubbly and risen by another quarter.
- Place a heavy lidded casserole pot on the bottom shelf of the oven, then preheat to full whack (240ºC/464ºF/gas 9).
- Bring your loaf out of the fridge and scatter semolina over the top. Working carefully, remove the hot pot from the oven, take off the lid and gently tip your dough out into the pot, so now the pattern should be the right way up. Score it with a sharp knife, holding it at a 40 degree angle to the surface of the dough for the best slashes, then carefully cover and return to the oven.
- Reduce the temperature to 230ºC/446ºF/gas 8 and bake for 30 minutes. Carefully remove the lid and bake for a final 20 minutes, or until a malted golden brown. Remove to a wire rack to cool.
See details
HOW TO MAKE SOURDOUGH STARTER FOR BREAD RECIPE - FOOD.COM
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.
From food.com
Reviews 4.5
Total Time 96 hours
Calories 997.8 per serving
From food.com
Reviews 4.5
Total Time 96 hours
Calories 997.8 per serving
- 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.
See details
HERMAN SOURDOUGH STARTER RECIPE | ALLRECIPES
I don't like left over pancakes normally I discard them but Herman's pancakes can be eaten cold or plain with or without syrup, butter and jam. I'm really pleased with the Herman starter. NOTE---Herman sweet sourdough starter …
From allrecipes.com
From allrecipes.com
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CHEF JOHN'S SOURDOUGH STARTER - ALLRECIPES
Create your own natural sourdough starter using just bread flour and water. It takes 10 days until it's ready to use, and Chef John gives feeding instructions for keeping your starter going. ... I’ve experimented with other starter recipes …
From allrecipes.com
From allrecipes.com
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GLUTEN-FREE SOURDOUGH STARTER - KING ARTHUR BAKING
Day 1: Mix together the flour and water in a medium-sized bowl, stirring until thoroughly combined. Cover the bowl, and let the mixture rest overnight at room temperature. Day 2: Discard half the starter…
From kingarthurbaking.com
From kingarthurbaking.com
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MY TOP 3 LEFTOVER SOURDOUGH STARTER RECIPES | THE PERFECT L…
Feb 27, 2015 · Topped with a split banana and slivered almonds. This banana bread could easily become zucchini bread by swapping out the bananas (or you can keep them) with grated and pressed …
From theperfectloaf.com
From theperfectloaf.com
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FEEDING AND MAINTAINING YOUR SOURDOUGH STARTER | KING ...
To maintain your starter's health (and for best baking results), repeat this process about once a week. To ready your refrigerated starter for baking: Take the starter out of the fridge, discard (or set aside) all but 1/2 cup (113g) and feed that 113g as usual with equal parts (113g each) flour and water. Cover the starter …
From kingarthurbaking.com
From kingarthurbaking.com
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RECIPES - SOURDOUGH COMPANION
Recipes. No Bake Cookies Dough Energy Balls. ... Sourdough Pancakes 2 Cups Active Whole Wheat Sourdough Starter 2 each Eggs 1/3 Cup Non Fat Dry Milk 1 tsp baking Soda Mix the active...Read …
From sourdough.com
From sourdough.com
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SOURDOUGH STARTER | HOW TO MAKE A SOUR DOUGH STARTER KIT …
A mild, reliable sourdough starter suitable for a variety of artisanal bread. San Francisco: San Francisco: Tangy flavor. This classic culture is famous for producing a rich, sour flavor. Whole Wheat Sourdough Starter: Desem: Belgium: Traditional whole-wheat sourdough starter…
From culturesforhealth.com
From culturesforhealth.com
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SOURDOUGH DISCARD RECIPES | KING ARTHUR BAKING
Searching for ways to use sourdough discard in your baking? Look no further! These 16 sourdough discard recipes make the most of that excess starter you have to hang around after feeding your starter. From blueberry muffins to savory pancakes to chocolate cake, you'll never want to throw away your unfed sourdough …
From kingarthurbaking.com
From kingarthurbaking.com
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11 SOURDOUGH DISCARD RECIPES - THE SPRUCE EATS
Oct 26, 2020 · A sourdough starter is easy to mix up, but takes some love and attention to maintain. It's worth the effort to regularly feed your starter since the mixture adds incredible flavor and nutrition to bread. And while most sourdough products are rustic loaves of tangy bread, starter …
From thespruceeats.com
From thespruceeats.com
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POTATO SOURDOUGH BREAD STARTER RECIPE - THE SPRUCE EATS
Oct 07, 2021 · For recipes calling for active dry yeast, use 1 cup of the potato starter in place of 1 (1/4 ounce) package of yeast. Try making sourdough pizza crust, bread rolls, or a loaf of bread. Use the starter in sourdough recipes within two weeks. At the end of two weeks, make a new starter from scratch, or follow the starter …
From thespruceeats.com
From thespruceeats.com
See details
75 SOURDOUGH RECIPES TO TRANSPORT YOUR SENSES TO TAST…
You can’t list delicious sourdough recipes without including a recipe for basic sourdough bread. This recipe is excellent for making sandwich bread. The next time you have a desire for a delicious sandwich, don’t run to the store. Reach for these sourdough recipes and your sourdough starter. Well, you now have 75 different sourdough recipes.
From morningchores.com
From morningchores.com
See details
HOW TO FEED, MAINTAIN, & STORE A SOURDOUGH STARTER ...
Nov 07, 2019 · How to Feed A Sourdough Starter. If your starter floats, and you’re ready to start baking, measure the required amount into a bowl and proceed with the recipe. Here are four great beginner’s sourdough recipes: Simple Sourdough Focaccia: A Beginner’s Guide; Simple Sourdough Bread: A Step-by-Step Guide; Favorite, Easy Sourdough …
From alexandracooks.com
From alexandracooks.com
See details
SOURDOUGH STARTER RECIPE - COLES
On day 3, transfer the starter to a clean bowl. Place 60g of the starter in a clean jar. Add 30g plain flour, 30g wholemeal flour and 60g water to the starter in the jar and use a small spoon or chopsticks to stir until well combined. Cover jar and set aside for 24 hours, discarding the remaining starter …
From coles.com.au
From coles.com.au
See details
SOURDOUGH DISCARD RECIPES | KING ARTHUR BAKING
Searching for ways to use sourdough discard in your baking? Look no further! These 16 sourdough discard recipes make the most of that excess starter you have to hang around after feeding your starter. From blueberry muffins to savory pancakes to chocolate cake, you'll never want to throw away your unfed sourdough …
From kingarthurbaking.com
From kingarthurbaking.com
See details
11 SOURDOUGH DISCARD RECIPES - THE SPRUCE EATS
Oct 26, 2020 · A sourdough starter is easy to mix up, but takes some love and attention to maintain. It's worth the effort to regularly feed your starter since the mixture adds incredible flavor and nutrition to bread. And while most sourdough products are rustic loaves of tangy bread, starter …
From thespruceeats.com
From thespruceeats.com
See details
POTATO SOURDOUGH BREAD STARTER RECIPE - THE SPRUCE EATS
Oct 07, 2021 · For recipes calling for active dry yeast, use 1 cup of the potato starter in place of 1 (1/4 ounce) package of yeast. Try making sourdough pizza crust, bread rolls, or a loaf of bread. Use the starter in sourdough recipes within two weeks. At the end of two weeks, make a new starter from scratch, or follow the starter …
From thespruceeats.com
From thespruceeats.com
See details
75 SOURDOUGH RECIPES TO TRANSPORT YOUR SENSES TO TAST…
You can’t list delicious sourdough recipes without including a recipe for basic sourdough bread. This recipe is excellent for making sandwich bread. The next time you have a desire for a delicious sandwich, don’t run to the store. Reach for these sourdough recipes and your sourdough starter. Well, you now have 75 different sourdough recipes.
From morningchores.com
From morningchores.com
See details
HOW TO FEED, MAINTAIN, & STORE A SOURDOUGH STARTER ...
Nov 07, 2019 · How to Feed A Sourdough Starter. If your starter floats, and you’re ready to start baking, measure the required amount into a bowl and proceed with the recipe. Here are four great beginner’s sourdough recipes: Simple Sourdough Focaccia: A Beginner’s Guide; Simple Sourdough Bread: A Step-by-Step Guide; Favorite, Easy Sourdough …
From alexandracooks.com
From alexandracooks.com
See details
SOURDOUGH STARTER RECIPE - COLES
On day 3, transfer the starter to a clean bowl. Place 60g of the starter in a clean jar. Add 30g plain flour, 30g wholemeal flour and 60g water to the starter in the jar and use a small spoon or chopsticks to stir until well combined. Cover jar and set aside for 24 hours, discarding the remaining starter …
From coles.com.au
From coles.com.au
See details
