SOURDOUGH STARTER BREAD RECIPE 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

POTATO FLAKE SOURDOUGH STARTER & BREAD RECIPE | JUST A PINCH

Potato Flake Sourdough Starter & Bread Recipe | Just A Pinch image

I used to make this years ago. I had forgotten about it until my daughter asked for some. I found this on the internet. This isn't as sweet as Amish Friendship Bread.

Provided by Karla Harkins @Karla_Harkins

Categories Other Breads

Cook Time 1 hours 30 minutes

Yield 3

Number Of Ingredients 16

Ingredients

STARTER (FIRST TIME):
1 cup(s) warm water
1/2 cup(s) sugar
1 package(s) dry yeast (2 1/4 teaspoons)
3 tablespoon(s) instant potato flakes, dry
STARTER FEEDER: (SUBSEQUENT TIMES)
1 cup(s) warm water
1/2 cup(s) sugar
3 tablespoon(s) instant potato flakes, dry
TO MAKE BREAD:
6 cup(s) flour
1 tablespoon(s) salt
1/2 cup(s) sugar
1/2 cup(s) oil
1 1/4 cup(s) warm water
1 cup(s) starter (see note #3)

Steps:

First Time Starter Directions: Mix water, sugar, yeast, and potato flakes. Let ferment on counter for two days. Then feed with starter feeder (below). If you get starter from someone else, you can omit this step.
Starter Feeder: Combine water, sugar, and potato flakes. Add to starter. Let stand on countertop 8-12 hours, until bubbly. Refrigerate 3 to 5 days, then make bread.
After using 1 cup of the starter for dough, pour one cup back into container and refrigerate. Discard any other starter or give to friends. Store starter in refrigerator.
When you are ready to make more bread or every 3 to 5 days add starter feeder mix again. Stir well and leave on the counter overnight or all day (about 12 hours).
To Make Bread: Add flour, salt, sugar, oil, and water to starter. Mix well. Knead on a floured surface for 5 to 10 minutes. Put dough into a greased bowl. Cover with a wet dish towel and let it rise in a warm place overnight or all day (about 12 hours). Punch down. Knead on a floured surface to get any air bubbles out. Spray 3 loaf pans with cooking spray and divide dough approximately equal into the 3 pans (shaping into loaf form). Let rise 6 to 8 hours, covered loosely. Bake at 350 degrees F. for 25 to 30 minutes.
Heat a cup of water in the microwave, then with the microwave off, put the dough in there with the steamy water. Works especially well in the winter when it might be hard to find a warm place for the dough to rise.

More about "sourdough starter bread recipe recipes"

BASIC SOURDOUGH BREAD RECIPE | SIMPLE HOMEMADE SOURDOUGH …

From culturesforhealth.com

Bake at 400°F until the internal temperature reaches 210°F. (Use a meat thermometer inserted into the bottom or side of the loaf.) Bake 30-60 minutes (depending on loaf size). Cool before slicing.

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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
From tasteofhome.com
Reviews 4.9
Total Time 10 minutes
Calories 19 calories per serving

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.

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SOURDOUGH STARTER RECIPE | BBC GOOD FOOD

Learn how to make a bubbling sourdough starter using white bread flour and water. After feeding the starter for five days, you can use it to make a sourdough loaf
From bbcgoodfood.com

You now have a starter, which is the base to the bread. You’ll need to look after it, but naming is optional! Keep it in the fridge (it will stay dormant) and 24 hrs before you want to use it, pour 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. If your starter is ready to use, a teaspoonful of the mixture should float in warm water. The starter can now be used to make white sourdough bread.

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AMISH SOURDOUGH BREAD/STARTER RECIPE - FOOD.COM

Found this recipe in my mother's recipe box. I don't remember her ever making it, but I have and it makes gorgeous bread! Starter takes 10 days to ferment, but after this you can make bread anytime you want! Traditionally, starter is given to friends and family in 1 cup increments, after the 10 days. You can also freeze 1 cup in zip lock bags for future use. I know it sounds like a lot of sweetener, but the yeast needs this sugar to feed itself, bread will not be sweet. Starter can be used for many other breads, such as doughnuts, cinnamon buns, etc. Follow recipe using 1 pkg yeast and 1 cup of starter. Prep time doesn't count 10 days to prepare starter. Nutrition Information is for total ingredients so won't be accurate.
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 275.9 per serving

You can bake 1/2 of dough and shape other half into a loaf, wrap tightly in plastic wrap and freeze. When you are ready to bake, remove from wrap and place in greased loaf pan. Cover and allow to defrost and rise in a warm spot. Brush with egg white and sprinkle with seeds. Bake as usual.

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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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Place a heavy lidded casserole pot on the bottom shelf of the oven, then preheat to full whack (240ºC/464ºF/gas 9).
10. 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.
11. 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.

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SOURDOUGH STARTER RECIPE - NYT COOKING

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.)
From cooking.nytimes.com
Reviews 4
Total Time P8D
Calories 424 per serving

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.

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SOURDOUGH NO-KNEAD BREAD RECIPE - NYT COOKING

So you’ve brought a sourdough starter to life, or received one as a gift, or purchased one somewhere. You’ve fed it and watched it become bubbly and fragrant, with a light yeasty-boozy scent. Now it’s time to bake bread. An easy way to start is with this adaptation of the baker Jim Lahey’s storied recipe for no-knead bread, replacing commercial yeast with a little less than three-quarters of a cup of healthy, well-fed sourdough starter. Give the resulting dough a long, long rise and then plop it into a hot, enameled cast-iron pot with a lid. You’ll have an incredible loaf within the hour, and may well find yourself addicted to the smell, the taste and the process alike.
From cooking.nytimes.com
Reviews 4
Total Time P1D
Calories 259 per serving

Bake for about 25 to 30 minutes, then take the top off the pot and allow it to continue to cook until it is brown and crusty all over, an additional 20 minutes or so. Put the loaf on a rack to cool for at least 30 minutes before serving.

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SOURDOUGH BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

This no-knead sourdough bread is delicious. It has a crisp crust and distinctive sourdough flavor from the "starter" yeast mixture you stir up in advance. I was surprised at how easy it is! —Evelyn Gebhardt, Kasilof, Alaska
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 05 minutes
Calories 120 calories per serving

In a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water; let stand 5 minutes. Stir in 2 cups flour until smooth. Cover loosely with a clean towel. Let stand in a warm place (80°to 90°) to ferment for 48 hours; do not stir. (The mixture will become bubbly and rise, have a "yeasty" sour aroma and change color from transparent yellow to gray over the course of 48 hours.) , Stir in milk powder, butter, sugar, salt, remaining water and enough remaining flour to form a soft dough. (Do not knead.) Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Heavily grease baking sheets and sprinkle with cornmeal. Gently punch dough down. Turn onto a well-floured surface; divide in half. (If baking loaves one at a time, cover and refrigerate half of dough. Proceed with shaping and second rise when oven is ready so shaped loaf can be baked immediately after the second rise.) , With floured hands, gently move the dough in a circular motion. Use friction from the counter to stretch the surface and create a smooth top and round loaf. Quickly and gently transfer to prepared pans. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°., With a sharp knife, make three diagonal slashes across tops of loaves. Immediately bake 10 minutes. Gently brush or spray loaves with cold water; bake 25-35 minutes longer or until golden brown.

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SOURDOUGH BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

In a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water; let stand 5 minutes. Stir in 2 cups flour until smooth. Cover loosely with a clean towel. Let stand in a warm place (80°to 90°) to ferment for 48 hours; do not stir. (The mixture will become bubbly and rise, have a "yeasty" sour aroma and change color from transparent yellow to gray over the course of 48 hours.) , Stir in milk powder, butter, sugar, salt, remaining water and enough remaining flour to form a soft dough. (Do not knead.) Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Heavily grease baking sheets and sprinkle with cornmeal. Gently punch dough down. Turn onto a well-floured surface; divide in half. (If baking loaves one at a time, cover and refrigerate half of dough. Proceed with shaping and second rise when oven is ready so shaped loaf can be baked immediately after the second rise.) , With floured hands, gently move the dough in a circular motion. Use friction from the counter to stretch the surface and create a smooth top and round loaf. Quickly and gently transfer to prepared pans. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°., With a sharp knife, make three diagonal slashes across tops of loaves. Immediately bake 10 minutes. Gently brush or spray loaves with cold water; bake 25-35 minutes longer or until golden brown.

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BREAD MACHINE CRUSTY SOURDOUGH BREAD RECIPE - BET…

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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WHITE SOURDOUGH RECIPE - BBC GOOD FOOD

Master the art of making sourdough bread with our step-by-step recipe. Learn how to create a starter, levain and the loaf itself with our expert tips.
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Side dish
Calories 171 calories per serving

Heat the oven to 240C/220C fan/gas 9 and put a lidded casserole dish in the oven to heat. Cut a sheet of baking parchment into a square slightly larger than the base of one of the loaves. Carefully remove the hot casserole dish from the oven and remove the lid. Invert one loaf onto the baking parchment, then, working quickly, score the top at an angle. Use the corners of the parchment to lift the loaf into the casserole dish. Cover with the lid and bake for 30 mins, then carefully uncover and continue to bake for another 10 mins (or longer for a darker finish). Carefully lift the bread out of the dish using a spatula, transfer to a wire rack and leave to cool to room temperature before slicing. Repeat with the second loaf.

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SOURDOUGH BREAD RECIPES | ALLRECIPES

Tangy and soft, this sourdough bread is one of the most basic recipes you can make. This recipe makes one loaf, but feel free to multiply the ingredient ratios for a larger batch. You won't be …
From allrecipes.com

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SOURDOUGH STARTER RECIPE | ALLRECIPES

This was my first time for making sourdough starter. I mixed it up in a two quart glass jar and stirred it daily with a wooden spoon. Five days later I made the San Francisco sourdough bread, 1/2 of recipe. Then I added 3/4 cup of flour and water and a pinch of sugar to the starter. Very easy and the bread …
From allrecipes.com

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AMISH FRIENDSHIP BREAD STARTER RECIPE {HINTS FOR STORING ...

Jan 24, 2017 · Use this Amish Friendship Bread Starter Recipe as a base for many sweet breads, dinner rolls, muffins and other baked goods. Hints for storing and using up the sourdough starter. Download the Amish Friendship Bread Starter instructions here. Click here to see how to bake the friendship bread…
From tastesoflizzyt.com

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POTATO FLAKE SOURDOUGH STARTER AND BREAD RECIPE

Mar 17, 2021 · Homemade sourdough bread has to begin with a sourdough starter. This is often just water, yeast, and flour, but it can also be made with potato flakes. The potato flakes result in a very soft dough with a slightly sweet taste, adding another dimension to typical sourdough bread.
From thespruceeats.com

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SOURDOUGH STARTER RECIPE - SERIOUS EATS

May 28, 2020 · This higher protein level gives the starter and bread doughs the ability to trap gas more effectively, resulting in that classic open crumb of a sourdough loaf. Whole Wheat Flour: …
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ARTISAN SOURDOUGH BREAD MADE WITH A STIFF STARTER | KING ...

This bread has it all: great sourdough flavor, an open crumb, and a wonderfully crisp crust. Before you make this bread, you need to create a slightly different starter from your existing sourdough starter; please read our Stiff Sourdough Starter recipe …
From kingarthurbaking.com

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RUSTIC SOURDOUGH BREAD - KING ARTHUR BAKING

If your starter seems a bit lethargic (or you want to keep your rise times on the shorter side), go with 2 teaspoons. For an assertively sour loaf, read our recipe for Extra-Tangy Sourdough Bread. Want …
From kingarthurbaking.com

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SOURDOUGH BREAD RECIPE {FOR SOURDOUGH DISCARD} | TASTES O…

Jun 01, 2020 · Sourdough Bread Starter. It’s important to know that you need a sourdough starter before you make this homemade bread. Sourdough starter takes at least 48 hours, but has better flavor the longer it sits. You can find complete instructions on how to make sourdough bread starter here. It’s an easy recipe!
From tastesoflizzyt.com

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MY GO-TO SOURDOUGH BREAD RECIPE - EASY FAMILY RECIPES

The Best Homemade Sourdough Bread Recipe. I can’t believe I’m finally sharing my sourdough recipes with you! I planned on doing a bunch of these staple recipes this fall when everyone was …
From blessthismessplease.com

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SIMPLE SOURDOUGH STARTER - FEASTING AT HOME

Apr 22, 2020 · How to make your own Sourdough Starter, using simple ingredients with no special equipment, in 6 days, that can be used in crusty sourdough bread, baguettes, pizza dough, waffles, banana bread, pancakes, crackers, sourdough buns, sourdough tortillas and biscuits. Sourdough Starter …
From feastingathome.com

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SOFT SOURDOUGH SANDWICH BREAD RECIPE - HOMEMADE FOO…

Nov 03, 2019 · This sourdough bread is easily sliced with a soft crust and moist dense crumb. Perfect for sandwiches. Sasha’s Soft Sourdough Sandwich Bread Recipe: Sasha, our master baker contributor, created this sourdough recipe for her hubby. He wanted a soft white squishable bread with a soft crust. We all agree this bread …
From homemadefoodjunkie.com

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GLUTEN-FREE SOURDOUGH BREAD RECIPE (BOULE LOAF ...

Mar 13, 2020 · Most gluten-free sourdough bread recipes call for a combination of several types of GF flours, along with the addition of psyllium husk and/or xanthan gum to help everything bind well in the absence of gluten. We have tried this particular gluten-free sourdough bread recipe …
From homesteadandchill.com

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THE BEST BEGINNER SOURDOUGH BREAD RECIPE • THE PRAIRIE ...

Jun 11, 2020 · However, the biggest thing that sets sourdough apart from traditional breads is that sourdough doesn’t need yeast. Instead, you generate your OWN wild yeast, aka a sourdough starter with flour and water. This starter is a fermented food that can be used to make tasty sourdough bread, sourdough cinnamon rolls, sourdough …
From theprairiehomestead.com

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HOW TO MAKE SOURDOUGH BREAD (A BEGINNERS GUIDE) | LITTLE ...

Jan 04, 2020 · Beginners Sourdough Bread; More easy sourdough bread recipes; What is sourdough bread? Sourdough bread is slow fermented, naturally-leavened bread. Instead of using commercial yeast, a sourdough starter is used to make the bread rise. A sourdough starter …
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Jan 04, 2020 · Step two: mix the dough. Transfer 50g of active starter and 350g water into a large mixing bowl.Stir to distribute the starter evenly. Add 500g bread flour and 10g sea salt to the …
From littlespoonfarm.com

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FAIL-PROOF SOURDOUGH STARTER - LITTLE SPOON FARM

Jan 29, 2021 · Once mature, a portion of active sourdough starter is added to sourdough bread dough for baking. This is commonly referred to as naturally leavened bread, as there is no commercial yeast in a sourdough starter. The starter you make with this tutorial is referred to as a 100% hydration sourdough starter.
From littlespoonfarm.com

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RUSTIC RYE SOURDOUGH BREAD RECIPE - HEARTBEET KITCHEN

Jun 12, 2020 · Homemade rye sourdough bread is a glorious choice for sandwiches, or eating on its own. Made with a blend of whole wheat, bread flour, and rye flour, this naturally fermented …
From heartbeetkitchen.com

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SOURDOUGH STARTER-THE SOUTHERN LADY COOKS

Sourdough starter and bread recipe is an easy way to make your own sourdough to use in many different recipes. You will love making your own bread, muffins, waffles, pancakes, etc. Sourdough bread is the oldest form of leavened bread.
From thesouthernladycooks.com

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