Best 2 Sourdough Starter No Yeast Kind Recipes
Craving for some delicious homemade bread but don't have any yeast? Look no further! Our sourdough starter recipe is the perfect solution for you. Made with just three simple ingredients—flour, water, and salt—this starter is incredibly easy to make and maintain. Once your starter is ready, it can be used to create a variety of delicious sourdough breads, pancakes, waffles, muffins, and more. Beginners and experienced bakers alike will appreciate the detailed instructions and helpful tips provided in this article. So, get ready to embark on a delightful sourdough baking journey with our comprehensive guide.
Here are our top 2 tried and tested recipes!
NO YEAST? NO PROBLEM! HERE'S HOW TO MAKE SOURDOUGH BREAD STARTER WITHOUT YEAST
It's very easy to make a basic Sourdough Starter without yeast. Try this how-to sourdough bread starter recipe and you'll have fresh sourdough bread everyone will love.
Provided by Nettie Moore
Categories Bread, Side Dish
Yield 4
Number Of Ingredients 2
Steps:
- Basic Sourdough Starter Without Yeast Day 1: Combine a half cup of flour with a scant half cup of water. Stir vigorously to incorporate air. Cover with a breathable lid and allow to sit in a warm space for 12 hours. Repeat feeding with the same quantities of flour and water. Days 2 & 3: Continue feeding starter as above at the same 12-hour intervals. By the third day, a bit of life should show up. There should be bubbles. A sour smell will begin to be evident. Days 4, 5, & 6: Continue feeding starter as above, but discard all but ½ cup of the starter just before you feed it. You should now see and smell signs of sourdough. More bubbles are forming, the starter is growing in volume in between feedings, etc. Day 7: Your starter should now be very airy when it hits its peak, 4-8 hours after a feed. Continue feeding as on days 4-6 and feel free to start baking! You have successfully made this easy sourdough recipe without yeast. Continue to feed once per day going forward, if the starter sits at room temperature. You can also store it in a refrigerator and remove it to bake with it once per week. Just be sure to remove it 24 hours before mixing up your dough so you can feed it and let it come to room temperature.
Nutrition Facts :
SOURDOUGH STARTER ( NO YEAST KIND)
This starter recipe was developed by a bakers school and it has worked very well for me. This uses skim milk because the homogenization/pasturization process not only blends the butter fat in but retards the normal souring process of milk, so milk will not sour first before going rotten, but goes straight to rotten in a little longer period of time. So please stick with skim milk in this recipe.(1 cup flour+ 1 cup milk= 1 cup starter)Cooking time is maturing/ripening time.
Provided by bshemyshua
Categories Grains
Time P10DT3m
Yield 1 cup batch, 1 serving(s)
Number Of Ingredients 2
Steps:
- Take 1 cup skim milk, cover with a fabric cloth to keep dust out and set aside on the kitchen counter for 2 days until it smells sour.
- Then add 1 cup flour, stir mixture until blended and cover again. With in 2 days this mix will make bubbles and have a spongy look.
- If liquid has separated, stir it back into.
- mixture.
- If no bubbles show by the 5th day after putting out milk, throw out and start over.
- If you want to double the starter at this point you can add an additional 1 cup milk and 1 cup plain flour to the starter, then stir and set aside, loosely covered for a few more hours.
- Then refridgerate. You can bake bread with this at this point, but if a good sourdough flavor is desired, allow to mature in the refridgerator for another week.
- Can be used with my recipe for sour dough bread or any sour dough bread recipe.
- I would also like to mention that I have frozen this starter for as long as six months with good results and no need to feed it. Simply pour 1 cup of starter into a zip lock freezer bag and freeze. To use place on kitchen counter for a day to thaw and either use immediately or leave to foam for a few more hours.
Nutrition Facts : Calories 555.9, Fat 1.8, SaturatedFat 0.6, Cholesterol 4.9, Sodium 147.6, Carbohydrate 109.1, Fiber 3.4, Sugar 0.3, Protein 22.6
Tips:
- Use unbleached all-purpose flour for a more flavorful starter.
- Keep your starter in a warm place, between 75-85°F (24-29°C), to encourage fermentation.
- Feed your starter regularly, at least once a day, to keep it active and healthy.
- Discard half of the starter before each feeding to prevent it from becoming too sour.
- If you don't plan on using your starter for a while, you can store it in the refrigerator for up to 2 weeks.
- When you're ready to use your starter, take it out of the refrigerator and let it come to room temperature for several hours before feeding it.
Conclusion:
Creating your own sourdough starter from scratch is a rewarding experience that allows you to connect with the natural fermentation process. With patience and care, you can cultivate a healthy and active starter that will produce delicious and nutritious sourdough bread for years to come. Remember to always follow proper food safety practices when working with fermented foods, and enjoy the satisfaction of baking with your homemade sourdough starter!
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