SOURDOUGH STARTER CONTAINER RECIPES
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
Provided by Barney Desmazery
Yield Makes 2 loaves (12-15 slices each)
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, semi-uncovered, at room temperature for 24 hrs.
- Day 2: Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
- Day 3: Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
- Day 4: You should start to see some activity in the mixture now; there should be some bubbles forming and bubbling on top. Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
- Day 5: The mixture should be very active now and ready for making your levain (starter). If it’s not bubbling, continue to feed it on a daily basis until it does. When it’s ready, it should smell like yogurt.
- 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.
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.
More about "sourdough starter container recipes"
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
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 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
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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HOW TO CREATE AN EINKORN SOURDOUGH STARTER - JOVIAL FOODS
Create your own einkorn starter. Let Carla take you step by step through the process.
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HOW TO MAKE AND MAINTAIN A SOURDOUGH STARTER | SIMPLE ...
Making sourdough pizza, breads and more means using your own sourdough starter – follow our guide to making a sourdough starter from scratch and maintaining it!
From ooni.com
From ooni.com
- We get a lot of questions from Ooni lovers about working with sourdough – like how to make sourdough pizza or sourdough bread. It all starts with having your own sourdough culture – you can often ask a local bakery to have some of theirs, or you can also start one from scratch. Either way, if you’re keen to start working with all sorts of sourdough recipes, follow this A-Z guide on making and maintaining a sourdough starter!What is sourdough?Sourdough is a traditional method of making dough that uses a natural starter, or mother, to ferment any kind of dough, rather than using commercial, ready-made yeast that comes from a packet. It means the dough takes longer to prove and develop, and you get a great depth of flavor in your doughs. You can use the sourdough method for making anything from bread to pizza to English muffins!How to make a sourdough starterBefore you can start baking with a sourdough starter, you need to have one on hand. Bakeries that work with sourdough are often happy to share a bit of their starters with baking enthusiasts – just ask your local for a little and nurture it! Or, if you’d like to prepare your own starter from scratch, here’s how to do that.To make a sourdough starter, all you need is flour and water. It’s best to start with good quality ingredients that are as free from contaminants as possible.You can use any kind of flour, but each will behave slightly differently. We recommend starting with reliable all-purpose flour. Once your starter has matured, you can use it to help grow a whole range of different flour sourdough starters, from rye to buckwheat!EquipmentScales2 quart (1.5L) glass containerLarge spoonKitchen towel, plastic wrap or the container lidRubber bandIngredients20oz (575g) all-purpose flour20oz (575g) warm water (about 70°F / 21°C)Note that preparing your own starter typically takes around 5 days, because the mixture needs time to develop enough yeasts and bacteria to become sour and produce those signature frothy bubbles, so be sure to start well in advance of when you’d like to make your first sourdough recipe. The above ingredients are the total amounts that will be needed for preparing the starter over a 5-day period.Step 1 - mix and fermentUsing your scales, measure out 4oz (115g) of the flour and 4oz (115g) of the warm water.Add the flour and water into the container, and use the spoon to mix together, making sure to work some air into the mixture. Mix well until it forms the consistency of a thick batter. Scrape any excess off the sides of the container, and cover the container with the lid, towel or plastic wrap – it should only be loosely covered – and keep the towel/plastic wrap in place with a rubber band. Leave the container to ferment somewhere that has a consistent room temperature for 24 hours. Step 2 - feed the starterAfter the starter has been fermenting for 24 hours, there should already be some bubbles forming – this is a good sign, and means that the bacteria and yeasts in the mixture are starting to eat the sugar in the flour and are producing gases. Give it a smell – it should smell a little bit yeasty but still fresh.It’s now time to start feeding the starter to spur on the fermentation process. Add another 4oz (115g) of all-purpose flour and 4oz (115g) of warm water to the container, and again mix well until thoroughly combined. Scrape down the sides and loosely seal again as before, leaving to rest for a further 24 hours. Step 3- feed and grow!The next day (you should now be on day 3 of your sourdough starter), take 8oz (230g) of your starter mixture and pour it into a clean jar. You can discard the remaining mixture or use it for recipes that call for “sourdough discard”.Grab your new jar containing 8oz (230g) of starter mixture, and add 4oz (115g) of all-purpose flour and 4oz (115g) of warm water. Stir to mix and loosely cover for 24 hours. Repeat the same process of discarding and feeding in a fresh jar every 24 hours for the next two days. If after this five day process you don’t think you’re seeing enough bubbles or the starter doesn’t smell strongly sour just yet, you can continue feeding it for another couple of days. The fermentation may be a little slower in your home due to the ambient room temperature where you’re leaving your starter for each 24 hour period of fermentation.Maintaining your sourdough starterNow that you have your very own sourdough starter, here’s how to maintain it!No matter what kind of dough you’re making – whether it’s for pizza, bread or anything else – a key part of prepping sourdough-based recipes is maintaining your sourdough starter, so that it’s always alive and ready to activate for using in a recipe.Keep your starter in a glass jar on your kitchen countertop, covered loosely with a lid, or with a cloth with a rubber band to keep it in place.If you’re using your starter regularly to make dough, it’s best to feed it with equal parts water and all-purpose flour every 1-2 days to keep it alive and active, so it’s ready to use anytime.To feed the starter, simply add equal parts flour (the same flour your starter is based on) and warm water and mix until fully incorporated. Be sure to always use the same type of flour to feed the starter as the type of flour that was first used to build the starter. If you want to start working with different flours, scroll down to read about that! The starter will grow every time you do this, so before adding the fresh flour and water each time you’ll need to remove some of the starter before adding the fresh flour and water. Depending on the size of the glass jar you’re using, you can remove up to half of the active starter before adding the fresh flour and water.This will keep your starter active and ready to go – to use it in a recipe, simply use the amount of active starter called for in the recipe, ie. the bubbly starter that was fed 1-2 days ago, before you add the fresh flour and water. If the recipe you want to make calls for more sourdough starter than you have on hand, you can add some of your active starter to a larger container and start feeding it equal parts flour and water over a period of days in order to grow it to the size needed for that recipe.Storing your starter when you can’t feed itIf you need to leave your starter at home for a while (say, if you’re away for a few days or are unable to feed it for a period of time), just seal the jar and place it in the fridge. It will be fine to stay in the fridge for up to two weeks – the cold temperature will make the starter go dormant, so it doesn’t need to be fed during that time. Then when you want to start using the starter again, remove it from the fridge and return it to your kitchen counter top, and begin feeding it every 1-2 days as normal. It may take a few days of feeding for it to become bubbly and active again after the period of sitting in the fridge.Creating a new starter with a different type of flourMaybe you want to start making sourdough recipes that are based on spelt or wholemeal flours? Because your sourdough starter needs to always be fed the same type of flour that you used to build it (in this instance, all-purpose flour), it’s best to use your starter to create a separate starter built on the different flour.To do this, take ¼ cup (20g) from your active all-purpose starter, and add to another glass jar. Then, follow the steps above for making a sourdough starter using equal parts of your flour of choice and warm water. Adding a bit of your already active starter to build the new starter will help to kickstart the fermentation!
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SOURDOUGH 101 - THE PIONEER WOMAN – RECIPES, COUNTRY ...
I first got into cooking with sourdough because I knew it was one of the healthiest ways to prepare grains.
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Total Time P7D
Category baking, main dish
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Total Time P7D
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- Making the starter:In a clean jar, weigh out 50 grams each of whole wheat flour and water. Mix well. Put a rubber band around the jar at the height of the starter to give a visual indication when the starter has risen. Cover the jar loosely with a glass or plastic lid, or a clean napkin secured with a rubber band.Set the jar aside in a warm spot out of direct sunlight for 24–48 hours.First feeding:Check the starter after 24 hours. If there is no change except for a bit of grayness on top, wait another 24 hours. Once you see any activity (bubbles and/or increase in volume), it's time to feed the starter!Mix together a 50/50 blend of whole wheat and organic all-purpose flour. This will be what you feed your starter with!Discard half of the starter. Add 50 grams each of the flour mix and water. Stir very well, cover loosely, adjust the rubber band if needed, and set aside as before.Second feeding:After 12–24 hours, you should see some activity in your starter (bubbles and increase in volume). Discard all but 50 grams of the starter. Add 50 grams each of the flour mix and water. Mix very well, cover loosely, adjust the rubber band if needed, and set aside as before.Subsequent feedings:Feed exactly the same way as the second feeding.Continue feeding your starter every 12–24 hours until it doubles in volume every 8–12 hours, has a pleasant, yeasty smell, and passes the float test (see note). Once it passes the float test, your starter is ready to be baked with!The whole process of getting your starter established can take anywhere from 5–10 days. Be patient and use your eyes, nose, and the float test to determine if it's ready.You can switch to feeding the starter organic unbleached all-purpose flour if you like. Continue feeding your starter once a day for a total of 2 weeks. Keeping your starter in the refrigerator:At this point you can start storing your starter in the refrigerator: Feed your starter one last time, let it sit at room temperature for about half an hour, then place it in the refrigerator. Feed your starter at least once a week: Take it out of the refrigerator and let it sit at room temperature for about an hour. Discard all but 50 grams of the starter, and feed with 50 grams each of flour and water (or however much you need for your recipe). You can either let the starter sit until it doubles and passes the float test (to use in a recipe), or just let it sit for half an hour and stick it back in the fridge.Keeping your starter at room temperature:You can store your starter at room temperature indefinitely if you make sure to feed it almost every day. A missed day here and there won't hurt an established starter, but if you starve it too long, it will die.Note: For the float test, drop a small amount of starter into a glass of room-temperature water. If it floats, the starter passed the test! If it sinks, you either need to let the starter sit longer to develop more bubbles, or feed it again and let it sit until it passes the float test (usually 6–12 hours).
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22/4/2020 · Savory Sourdough Discard Recipes. Sourdough crackers: One of the simplest ways you can use extra sourdough starter is by making crackers. Add the discard to flour, butter, salt and herbs to form a dough. These crackers freeze well too, which means there’s no reason to toss that extra discard!. Sourdough …
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FEEDING AND MAINTAINING YOUR SOURDOUGH STARTER | KING ...
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From jennifercooks.com
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From marthastewart.com
From marthastewart.com
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From culturesforhealth.com
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From thesouthernladycooks.com
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From thekitchn.com
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