16252 make your own sourdough starter Recipes

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., 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, 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, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, 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, what you re after. the new starter will rise up in, 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 with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, 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, 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, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

canned pineapple juice (room temperature ), bottled water (80 - 85 degrees f), bread flour, dark rye flour

sourdough starter , brought to room temp, warm water, bread flour, mashed potatoes, plain and warm (i use prepared instant to make this quicker), warm water, salt, melted butter (can use oil) or 1/2 cup margarine (can use oil), sugar, chopped fresh rosemary, flour

whole rye flour, finely ground, lukewarm water, whole rye flour, finely ground, lukewarm water, whole rye flour, finely ground, sourdough starter, lukewarm water, salt, flour , for dusting

olive oil, canola oil, recommended, use whatever oil mixture makes sense to you , if you don tsp have 1 or the other, that s fine too), ice water, salt, whole wheat flour + 1/2 cup all purpose flour combined, olive oil or 1-3 tbsp. sauce, anything from enchilada sauce to the leftover tofu marinade from last night. you could throw something together with stock and spices or use meat marinade., veggies of your choice., here are some favorites of mine, broccoli , spinach, onion(a must), scallions, small diced tomatoes, asparagus, mushrooms, bell pepper, squash... needs to make about 2 cups or enough to fill shell., less healthy and more flavorful: would taste great with bacon, ham and cheese too. i d recommend stirring cheese in with the egg., eggs, milk , any kind of will work. even that awful powdered stuff will work just perfectly., decorations , it s all creative. you can use baby tomatoes to make a ring around the side, or cut a larger tomato into slices... use asparagus ends to make a sun shape in the center or onion ringlets. today i used baby spinach leaves around the edge.

raw sunflower seeds, sunflower oil (or more ) or 1 -3 tbsp safflower oil (or more), sugar, to taste (your choice of sweetener ), sea salt , to taste

sourdough starter, warm water, salt, white sugar, corn oil, bread flour

sourdough starter, egg, beaten, water, vegetable oil, nonfat dry milk powder, salt, baking soda, white sugar

sandwich size zip lock bag, your favorite cold cereal to 1/2 the nag or whatever you desire the amount to be, level tsp instant non fat dry milk adjust to consistency you want, dry non dairy creamer (to give the non fat dry milk body if you want) note you may want to run the powdered milk and non dairy creamer through a food processor first to break the non daitry creamer down a bit smaller or use an inexpensive non dairy creamer that breaks down easily in cold liquid), sugar or splenda to taste (whatever you put on your cold cereal), addition of dried fruits and nuts, cinnamon etc is a plus, plastic spoon, water from a tap or your water bottle you probably carry with you or from a water fountain on the run..

sourdough starter, recipes for homemade sourdough starter the we tried, we had the best results with nancy silverton s from breads from the la brea bakery (villard, 1996). the recipe below is a slightly abbreviated and simplified version of her recipe. you will need an instant-read thermometer, cheesecloth, and a 1-gallon container (ideally, 1 with a lid). make sure that your hands and all utensils that come in contact with the ingredients are clean. use king arthur, hodgson mill, or heckers/ceresota all-purpose flour or gold medal or pillsbury bread flour. make sure to use filtered or bottled water; chlorinated tap water may affect the development of the culture. the starter will be ready to use in about 2 weeks.

sourdough starter ., all-purpose flour, tblspns sugar, active dry yeast, salt - if desired, warm water ., quick overnight starter ., warm water, active dry yeast, all-purpose flour

pasta, cooked (penne is my favorite for this), tomatoes, halved, cheese, of your choice (provolone , feta, and pepper are good), pitted olives, of your choice (black and kalamata work well), vegetables, of your choice (artichokes , green onions, bell peppers, cucumbers with seeds removed, etc.), vegetable oil, vinegar, of your choice (red wine or cider), dried basil, garlic clove, minced, dijon mustard, salt, sugar, onion powder

vegetable or olive oil, 1 turn of the pan, jalapeno, seeded and chopped, garlic, chopped, onion, chopped, black beans, drained, chopped cilantro , a palm full, ground cumin , eyeball it in your palm, cayenne pepper sauce, coarse salt, vegetable or olive oil, 1 turn of the pan, boneless chicken breast tenders, diced, dark chili powder, coarse salt, to your taste, garlic, chopped, red bell pepper, seeded and chopped, chorizo, casing removed and diced, burrito size flour tortillas, roasted salsa, see below, grated pepper jack cheese, white smoked cheddar, shredded , preferred brand cabot, scallions, chopped, heart romaine lettuce, chopped, green onion sour cream , recipe follows, tomatoes, jalapeno pepper, onion, peeled and cut across into 3 thick slices, fresh mint leaves, handful cilantro leaves, coarse salt, sour cream, lime, juiced and zested, scallions, sliced, cilantro leaves , a handful, optional - parsley can be substituted

sourdough starter, dry yeast, warm water (105-degrees to 115-degrees ), all-purpose flour, sugar, sourdough biscuits, all-purpose flour, baking powder, sugar, salt, shortening, prepared sourdough starter (at room temperature ), butter, melted

sourdough starter, cake yeast or 3 1/4-oz packets dry yeast, warm water, sugar, all-purpose flour, raw potato, peeled and quartered, sourdough biscuits, sourdough starter, all purpose flour , sifted, salt, sugar, heaping , baking powder, shortening

sourdough starter, whole wheat flour, egs, beaten, sugar, baking powder, milk, sourdough starter, cake yeast or 3 1/4 oz packets dry yeast, warm water, sugar, all-purpose flour, raw potato, peeled and quartered

sourdough starter, flour, water, eggs, sugar, salt, shortening (or oil), baking soda (more if sourdough is very sour)