SOURDOUGH RECIPES USING STARTER 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 RECIPES - BBC GOOD FOOD
Bake a fresh loaf of sourdough bread with our ultimate recipe collection, then turn it into tasty canapés or a hearty traybake.
Provided by Good Food team
Number Of Ingredients 1
More about "sourdough recipes using starter recipes"
HOW TO MAKE A SOURDOUGH STARTER | SOURDOUGH | RECIPES ...
A sourdough starter is a paste made from a whole grain flour* and water that captures and develops wild yeasts to create the basis of leavening for sourdough bread making. This paste will need ‘feeding’ with flour and water about every 12 hours and must be kept in a warm place for 3 to 5 days to become active. Once the starter is active some of it is used to make a ferment which is eventually mixed with more flour and water to make breads such as a Sourdough Cob, Sourdough Spelt Wholemeal Loaf or Sourdough Pumpkin and Sunflower Bread.
For additional information with hints and tips, please see our Guide to Sourdough Making and you may also find our Sourdough Starter Table helpful.
From dovesfarm.co.uk
Reviews 5
From dovesfarm.co.uk
Reviews 5
- Starter – use this handy chart to help you keep track of your feeding times. On the first day, put one tablespoon of flour and one of water into a 500ml glass bowl and mix together. Wet a clean tea towel, wring it out well, lay it over the bowl and leave in a warm place for about 12 hours. After the 12 hours have passed, add another tablespoon of flour and another of water, mix together, cover with the damp tea towel and leave for another 12 hours. On day two (24 hours since beginning your starter), stir in a third tablespoon of flour and a third spoon of water, stir to mix, cover again with the damp tea towel and leave in a warm place for 12 hours. For the second feed of day two, add a tablespoon of flour and one of water, stir to mix, cover with the damp tea towel and leave in a warm place for 12 hours. For the first feed of day three (36 hours since beginning your starter), increase the feed by adding two tablespoons of flour and two of water, stir to mix. Re-dampen the tea towel if necessary, lay it over the bowl and leave in a warm place for 12 hours. On the second feed of day three, add two tablespoon of flour and another two of water, mix together, cover and leave for another 12 hours. At this point your starter should be bubbly and ready to create your ferment. If the starter is not showing bubbles, repeat the 12-hour flour and water feeding routine, and ensure the starter is kept constantly in a warm place. Click this link to find a handy Sourdough Starter Chart which when printed has space for you to enter the day and time that you feed your starter with flour and water and to help monitor progress. This Guide to Sourdough Making contains lots of hints and tips for successful sourdough bread making.
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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
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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BEST SOURDOUGH STARTER RECIPE - HOW TO MAKE ... - DELISH
Get ready to make the best homemade bread and more with this easy Sourdough Starter recipe from Delish.com.
From delish.com
Reviews 4.7
Total Time 5 minutes
Category low-fat, low sugar, nut-free, vegan, vegetarian, baking
Cuisine American
From delish.com
Reviews 4.7
Total Time 5 minutes
Category low-fat, low sugar, nut-free, vegan, vegetarian, baking
Cuisine American
- In a wide-mouth jar, stir together all ingredients until well combined. Cover and keep jar in a warm part of your kitchen, ideally about 78°, away from direct sunlight. Every day at roughly the same time, discard most of the starter mixture and keep only 30 grams (about 2 tablespoons), then feed the starter with equal amounts of flours and water. Continue discarding and feeding the starter every day until you see activity: there should be bubbles visible, the starter will appear more airy, and the smell will turn sweet, yeasty, and slightly acidic. This process will take 5 to 7 days. On warmer days, the starter might require two feedings per day. 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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Feb 27, 2015 · Trust me, and it will be worth it when you try even one of my top 3 leftover sourdough starter recipes below. Plus, it's still considered baking if we're using a starter, in a roundabout kind of way. This post presents a few ways to utilize our excess sourdough starter …
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