USING YOGURT AS 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.
VEGAN CANAPé RECIPES - BBC GOOD FOOD
If you're catering for vegans at a party, these canapés are the ideal finger food. Serve a spread of savoury bites, creamy dips and sweet snacks.
Provided by Good Food team
Number Of Ingredients 1
More about "using yogurt as 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
From bbcgoodfood.com
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.
See details
VEGAN CANAPé RECIPES - BBC GOOD FOOD
If you're catering for vegans at a party, these canapés are the ideal finger food. Serve a spread of savoury bites, creamy dips and sweet snacks.
From bbcgoodfood.com
From bbcgoodfood.com
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Feb 05, 2018 · Step Five: Whisk in a yogurt starter. Use either prepared yogurt or a yogurt starter and whisk into your prepared milk. It is important to note that if using prepared yogurt you need to be sure it is plain yogurt with live and active cultures. If your starter is sweetened or does not have live cultures, making yogurt …
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SOURDOUGH STARTER - HOW TO OBTAIN OR ... - CULTURES FOR HEA…
While it may seem wasteful to discard extra starter, maintaining a large amount of starter for infrequent baking would use large amounts of flour over time. For more information on why we recommend discarding starter, and for recipes for using the discarded starter, consult our article, How to Use Discarded Sourdough Starter.
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