Best 3 Sourdough Starter Ii Recipes

In the realm of baking, sourdough starter stands as a testament to the harmonious fusion of art and science. This magical concoction, crafted from a symbiotic union of flour and water, harbors a vibrant ecosystem of microorganisms that orchestrate a symphony of fermentation, bestowing upon bread an alluring sour tang and an ethereal lightness. Embark on a culinary odyssey with our comprehensive guide to sourdough starter creation and utilization, where you'll discover a treasure trove of delectable recipes that harness the transformative power of this ancient leavening agent. Explore the classic San Francisco Sourdough, a symphony of tangy flavors and a chewy crumb, or venture into the aromatic world of Italian Ciabatta, where crispy crusts embrace a soft and airy interior. Unleash your creativity with the versatile Sourdough Pancakes, fluffy and golden-brown, or indulge in the comforting warmth of Sourdough Discard Waffles, a creative way to utilize leftover starter.

Let's cook with our recipes!

SOURDOUGH STARTER II

Sourdough Starter II image

Prepare the starter in a glass container. Store the covered container in the refrigerator when the starter is done. The starter dough may smell very sour and liquid may form on its surface, but this is normal. Stir the starter before each use. After using some of the starter, be sure 1 cup of starter is left in the container.

Provided by Glenda

Categories Bread Yeast Bread Recipes Sourdough Bread Recipes

Time P2DT2h

Yield 3

Number Of Ingredients 3

Ingredients

2 cups all-purpose flour
2 cups warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast

Steps:

Mix together flour, warm water, and yeast in a large glass bowl. Let stand uncovered in a warm place over night or up to 48 hours. The longer the mixture stands, the stronger the ferment will be.
After fermenting, the starter is ready to use or to store covered in the refrigerator. Feed once or twice a week with 1 cup milk, 1 cup flour, and 1/4 cup sugar; allow the starter to rest at room temperature for several hours after feeding.

Nutrition Facts : Calories 310.2 calories, Carbohydrate 64.5 g, Fat 0.9 g, Fiber 2.7 g, Protein 9.5 g, SaturatedFat 0.1 g, Sodium 2.8 mg, Sugar 0.2 g

SOURDOUGH STARTER

Sourdough Starter image

Many years ago, I received this recipe and some starter from a good friend. I use it to make my own sourdough bread. -Delila George, Junction City, Oregon

Provided by Taste of Home

Time 10m

Yield about 3 cups.

Number Of Ingredients 3

Ingredients

2 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
2 cups warm water (110° to 115°)

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.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

SOURDOUGH STARTER

Sourdough starter image

Learn how to make a bubbling sourdough starter using white bread flour and water. After feeding the starter for five days, you can use it to make a sourdough loaf

Provided by Barney Desmazery

Yield Makes 2 loaves (12-15 slices each)

Number Of Ingredients 1

Ingredients

250g strong white bread flour , preferably organic or stoneground

Steps:

Day 1:To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs.
Day 2:Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
Day 3:Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
Day 4:You should start to see some activity in the mixture now; there should be some bubbles forming and bubbling on top. Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
Day 5:The mixture should be very active now and ready for making your levain (starter). If it's not bubbling, continue to feed it on a daily basis until it does. When it's ready, it should smell like yogurt.
You now have a starter, which is the base to the bread. You'll need to look after it, but naming is optional! Keep it in the fridge (it will stay dormant) and 24 hrs before you want to use it, pour half of it off and feed it with 100g flour and 100g water. Leave it at room temperature and it should become active again. The longer the starter has been dormant, the more times it will need to be refreshed - the process of pouring off half the starter and replacing it with new flour and water - to reactivate. If your starter is ready to use, a teaspoonful of the mixture should float in warm water.The starter can now be used to make white sourdough bread.

Tips:

Use organic, unbleached all-purpose flour. This will give your starter the best chance at success.
Keep your starter in a warm place. The ideal temperature for a sourdough starter is between 75-85°F (24-29°C).
Feed your starter regularly. The more you feed your starter, the more active it will be. Aim to feed it at least once a day, or twice a day if you can.
Use a clean jar or container for your starter. This will help to prevent contamination.
Don't be afraid to experiment. There are many different ways to make a sourdough starter. Feel free to experiment with different flours, ratios of water to flour, and feeding schedules.

Conclusion:

Making a sourdough starter is a rewarding experience. With a little time and effort, you can create a healthy, active starter that will allow you to bake delicious sourdough bread at home. Just remember to be patient, and don't give up if your starter doesn't seem to be active at first. Keep feeding it and caring for it, and eventually, it will be ready to use.