YEAST BREAD STARTER RECIPE RECIPES
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.
Total Time 96 hours
Prep Time 96 hours
Yield 1 starter
Number Of Ingredients 4
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
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.
Total Time 96 hours
Prep Time 96 hours
Yield 1 starter
Number Of Ingredients 4
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
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Reviews 3
Category Savory Breads
Cuisine American
From justapinch.com
Reviews 3
Category Savory Breads
Cuisine American
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