391 starter sourdough Recipes

sourdough starter, whole wheat flour, any whole grain flour (see notes ), water or 1 cup milk, egg, oil or 2 tbsp butter, salt, baking soda

active starter (room temp ), water, warm (105-110), flour, honey or 1 tbsp agave nectar, egg, salt (kosher if you have it), butter, melted, baking soda

eggs, well beaten, sweet milk, active starter, unbleached flour, baking soda, baking powder, salt, sugar

active starter, unbleached flour, baking soda, eggs, well beaten, sugar, salt, bacon fat (2 - 3 tsp)

active starter, evaporated skim milk, unbleached flour, applesauce (homemade ifpos.), salt, cinnamon, nutmeg, allspice, baking soda, white sugar, brown sugar, butter or 1/2 cup margarine, egg, well beaten

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

filtered water (room temp .), honey, freshly milled whole wheat flour (packaged is fine , though), sourdough starter , at its peak (whole wheat starter works best), oil, salt, bread enhancer, vital wheat gluten, freshly milled whole wheat flour

warm water, flour (this depends on altitude and how thick your sourdough starter is), sourdough starter (unproofed), salt, sugar, water, cornstarch

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

plain yogurt, buttermilk, dry active yeast, white sugar, warm water, potato flakes, flour, instant yeast, warm water, sourdough starter, white sugar, egg, beaten and room temp, olive oil, bread flour, white, oil

strong bread white flour, water, rye starter, sugar, salt, see bottom of directions for how to make your starter

liquid sourdough starter, water, vegetable oil, honey, salt, high protein wheat flour, bread flour, active dry yeast

sourdough starter, unbleached white flour, whole wheat flour, sugar (optional), water, eggs, beaten, oil, milk, wheat germ (optional), salt, sugar, baking soda

butter softened, granulated sugar, eggs beaten, flour, corn starch, ground cinnamon, salt, baking soda, nutmeg ground, ginger ground, sourdough starter, blackberry jam, chopped pecans, caramel icing, butter, dark brown sugar firmly packed, milk, powdered sugar

sourdough starter, water, butter, salt, flour, cornmeal, sugar, yeast

sourdough starter, flour, milk, salt, baking soda, eggs, shortening or 4 tbsp butter, melted, fresh blueberries

warm water (95-105 f), fresh yeast, sourdough starter, all-purpose flour, whole wheat flour, salt, warm water (95-105 f), fresh yeast, buttermilk, plain yogurt, all-purpose flour, semolina flour, unwashed medium red grapes, sourdough starter (from stage 1), all-purpose flour, semolina flour, fresh yeast, warm water (95-105 f)

lukewarm water, baking yeast, flour, active starter, warm water, flour, flour, salt, baking powder, baking soda