Make Your Own Sourdough Starter Recipe

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Make Your Own Sourdough Starter
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Ingredients
67
Count
Nutrition
158
Calories
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Ingredients:

  • make and maintain your own sourdough starter
  • you can make your own.
  • you'll need a volume of at least 1 and 1/3 cups.
  • there are several ingredient combinations for making wild
  • 1 is to grate a raw potato. then add enough water to cover
  • and enough flour to make a thin batter of a bout a cup and a
  • another method is to use water that you've boiled potatoes
  • pancake consistency batter.
  • yet another is to simply mix together equal amounts of water
  • anything that provides food for the yeast and a good growing
  • environment will work. yeast needs sugar or carbohydrates
  • (which it converts to sugar), and clear liquid.
  • make your choice based on what you have handy and just because
  • that's what you'd like to try. don'tsp worry about whether or
  • not 1 set of ingredients will work better than another
  • because the chances are that they will all be equally
  • efficient in attracting wild (sour) yeast. there is no exact
  • recipe because there are so many other variables in each house
  • that will invite or dissuade wild yeasts from entering the
  • mixture. if at first you don'tsp succeed, try, try again. the
  • most important thing is the method.
  • when you have decided on the ingredients you want, put them in
  • a glass container that will hold at least three times the
  • volume of the ingredients. mix lightly with a wooden or
  • plastic spoon as some metals will react to it. the working of
  • the starter will mix itself.
  • leave the mixture undisturbed and loosely covered with a cloth
  • or perforated plastic (to allow gases to escape) at warm room
  • temperature until it begins to froth or work and expand.
  • this is a sign that wild yeasts have made themselves at home
  • and that's what you're after. the new starter will rise up in
  • the container, then fall again. when it has, it's ready for
  • use. (note: it will smell sour!)
  • when you use it, always leave some in the container and add
  • flour and water back to equal what you've taken out. most
  • recipes call for a cup of starter, so replace it
  • you will probably see a liquid covering the top at 1 time or
  • another. this is called hooch, and it's exactly what it
  • sounds like , but don'tsp drink it! actually, it's harmless, so
  • about either way.
  • keep sourdough in the refrigerator unless you use it at least
  • every third day. if you use it that often, you can leave it on
  • the counter or any place where it's safe. if you can'tsp
  • refrigerate it, you can keep it fresh by throwing out a cup of
  • it every second or third day and then replenish with flour and
  • water. wait until it works again before counting days.
  • a properly cared for starter can live indefinitely, but if you
  • leave it out without using it for too long, the yeast can
  • literally suffocate in its own waste products. if the starter
  • looks off color (grayish is normal) or turns pink , toss it and
  • what can you make with sourdough besides the traditional
  • muffins , cornbread and even cookies! once you're comfortable
  • baking powder recipes. simply put, you substitute sourdough
  • for leavening and part or all of the liquid.

Directions:

  1. The basic recipe for plain sourdough bread:
  2. 1 cup starter
  3. 1 Tbsp. of fat (margarine, butter, vegetable oil or olive oil)
  4. 1 Tbsp. sugar
  5. 1 tsp. salt
  6. Enough flour to make a dough that can be handled without
  7. Sticking, but is still pliable
  8. Knead by hand or machine until it's smooth, then cover and let
  9. It rise until it's doubled in bulk. This will take longer
  10. (sometimes over an hour longer) than yeast leavened bread, so
  11. Don't give up and throw it out! Make sure you keep it warm,
  12. But not hot, while it's rising.
  13. Again, there is no hard and fast rule because circumstances
  14. Are so variable. Your starter might be more or less robust, or
  15. Thinner or thicker, or your kitchen may be warmer or cooler.
  16. After it's risen, punch it down and knead enough to remove all
  17. The bubbles, then form it into a loaf shape and put it in a
  18. Lightly greased bread pan. You can sprinkle a little corn meal
  19. In the pan and on top of the loaf if you like. Let it rise in
  20. The pan, then bake at 350 for about 45 minutes.
  21. Baking sourdough bread is a learned skill and one that takes
  22. Practice, but even if your first loaf doesn't meet your
  23. Expectations, it will be edible. Once you become familiar with
  24. The process, you can experiment on making just about anything
  25. That is leavened. Biscuits, cookies, pancakes, cornbread,
  26. Specialty breads and even cakes can be made using sourdough
  27. Starter instead of yeast or baking powder.
  28. Besides creating incredibly delicious baked goods, you'll save
  29. A bundle of money over time by not buying yeast!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 158.43 Kcal (663 kJ)
Calories from fat 46.29 Kcal
% Daily Value*
Total Fat 5.14g 8%
Sodium 556.06mg 23%
Potassium 59.7mg 1%
Total Carbs 24.96g 8%
Sugars 0.05g 0%
Dietary Fiber 2.83g 11%
Protein 3.24g 6%
Vitamin C 0.9mg 1%
Iron 1.6mg 9%
Calcium 75.5mg 8%
Amount Per 100 g
Calories 385.48 Kcal (1614 kJ)
Calories from fat 112.62 Kcal
% Daily Value*
Total Fat 12.51g 8%
Sodium 1352.94mg 23%
Potassium 145.25mg 1%
Total Carbs 60.73g 8%
Sugars 0.12g 0%
Dietary Fiber 6.88g 11%
Protein 7.88g 6%
Vitamin C 2.1mg 1%
Iron 3.9mg 9%
Calcium 183.8mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free,
  • high fiber

Bad Points

  • High in Sodium

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