Best 4 Asiago Sour Dough Bread Starter Recipes

ARTISAN ASIAGO BREAD

Steps:

• In large bowl, mix 1 1/2 cups of the flour, the sugar and yeast. Add warm water. Beat with whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap; let stand about 1 hour or until bubbly.
• Stir in oil, rosemary and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Let stand 15 minutes.
• Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in 1 cup of the cheese. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and let rise in warm place 45 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
• Lightly grease uninsulated cookie sheet with shortening or cooking spray. Place dough on lightly floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap; let rise in warm place 45 to 60 minutes or until dough has almost doubled in size.
• Place 8- or 9-inch square pan on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 450°F.
• Spray loaf with cool water; sprinkle with flour. Using serrated knife, carefully cut 1/2-inch-deep slash lengthwise down center of loaf. Sprinkle remaining 1/4 cup cheese into slash.
• Bake 10 minutes. Reduce oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

ASIAGO SOUR DOUGH BREAD & STARTER

Steps:

• 1. TO MAKE THE STARTER- Dissolve yeast & starter in 1 cup of warm water, (I USE A THERMOMETER TO TEST THE TEMPERATURE OF THE WATER) in a medium NON METAL BOWL, stirring well.
• 2. Let stand 5 minutes or until bubbly ad puffed a bit.NOTE: IF WATER IS TOO HOT IT WILL KILL THE YEAST, IF IT IS TOO COOL IT WILL NOT ACTIVATE.
• 3. Now gradually add remaining warm water, & flour & mix well.
• 4. Cover loosely with plastic wrap or cheese cloth. Let stand in a warm place (85 degrees free from drafts, 10-12 hours)
• 5. Place fermented mixture in refrigerator, and stir daily: Use within 11 days.
• 6. TO USE LET SOUR DOUGH STARTER STAND TO ROOM TEMPERATURE @ LEAST ONE HOUR. (STIR WELL) Measure out the amount of starter needed for recipe, reserving at least 1/2 cup
• 7. Add 2 cups all purpose flour & 2 cups warm water (105-115 degrees F.) to the reserved starter; Mix well and refrigerate.
• 8. Repeat this procedure for using and replenishing sour dough starter as needed. Yield about 5 cups.
• 9. MAKING THE ASIAGO SOUR DOUGH BREAD: Combine sugar, salt, & shortening in a large mixing bowl;
• 10. Add Sour dough starter, and stir until sugar dissolves.
• 11. Gradually add flour, stirring until dough leaves sides of bowl.
• 12. Turn dough onto heavily floured surface: Knead 10 minutes or until smooth and elastic.
• 13. Place dough in a greased bowl. Turning to grease top. Cover and let rise in warm place 85 degrees F. free from drafts, at least 1 hour or until doubled in size. Dough will be sticky.
• 14. PUNCH DOWN DOUGH & allow to rest for 5 minutes.
• 15. Turn dough out onto a floured surface: Divide dough in half. Grease a baking sheet, sprinkle with corn meal. Set aside till needed.
• 16. Roll each half into a 12X10 inch rectangle. Add the shredded cheese and roll into dough with rolling pin, or press by hand into bread dough. Roll up jelly roll fashion, beginning at wide edge.
• 17. Place dough seam side down on baking sheet; turn edges under. ADD EXTRA CHEESE SHREDS ON TOP IF DESIRED. Cover with saran wrap that has been sprayed with non stick cooking spray, and repeat rising procedure 25 minutes or until doubled in bulk.
• 18. Cut several diagonal slashes, 3/4 inch deep in top of each loaf.
• 19. FINALLY: Bake at 400 degrees F. for 30 minutes, or until loaves sound hallow when tapped. Remove to wire rack to cool. Yield 2 loaves. If you can't wait like we couldn't , slather some soften butter over the top while still hot, and enjoy every bite.

SOURDOUGH STARTER

Steps:

• In a covered 4-qt. glass or ceramic container, mix flour and yeast. Gradually stir in warm water until smooth. Cover loosely with a kitchen towel; let stand in a warm place 2-4 days or until mixture is bubbly and sour smelling and a clear liquid has formed on top. (Starter may darken, but if starter turns another color or develops an offensive odor or mold, discard it and start over.) , Cover tightly and refrigerate starter until ready to use. Use and replenish starter, or nourish it, once every 1-2 weeks. To use and replenish starter:Stir to blend in any liquid on top. Remove amount of starter needed; bring to room temperature before using. For each 1/2 cup starter removed, add 1/2 cup flour and 1/2 cup warm water to the remaining starter and stir until smooth. Cover loosely and let stand in a warm place 1-2 days or until light and bubbly. Stir; cover tightly and refrigerate.To nourish starter:Remove half of the starter. Stir in equal parts of flour and warm water; cover loosely and let stand in a warm place 1-2 days or until light and bubbly. Stir; cover tightly and refrigerate.

SOURDOUGH STARTER

Steps:

• In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely.
• Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of overflow. Check on occasionally.
• When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it, THROW IT OUT! and start over. Keep it in the refrigerator, covered until ready to bake.
• When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains! Sourdough starters improve with age, they used to be passed down generation to generation!
• Use this starter to make the Sourdough Chocolate Cranberry Cake, and the Sourdough Chocolate Cake.