Friday, February 26, 2010

Sourdough Starter




Have you always wondered how to make your own sourdough starter?  It's easy but it does take some time - days in fact. For some bread recipes, sourdough starter is required, so if you are planning on using it in a recipe, you'll need to plan ahead.


Sourdough Starter:

1 c. warm water (105-115 degrees)
1/4 c. plain low-fat yogurt
1 c. all-purpose flour
Starter Food (See below)

Combine water and yogurt; stir well. Pour into a 2 qt. non-metal casserole dish that has been warmed.
Cover loosely with plastic wrap or cheesecloth; let stand in a warm place (85 degrees) for 24 hours.
Gradually stir in flour until well blended.
Cover and let stand in a warm place (85 degrees) for 72 hours; stirring 2-3 times daily.
Place fermented mixture in refrigerator, and stir once a day.
Use within 11 days.

To use starter, remove from refrigerator; let stand at room temperature at lest 1 hour.
Stir starter well, and measure amount needed for recipe.
Replenish remaining starter with Starter Food, and return to refrigerator.
Use starter within 11 days, stirring daily.
YIELD:
1/12 cups (25 calories per tablespoon)

Starter Food :
3/4 c, all-purpose flour
3/4 c. warm water (105-115 degrees)

Combine both ingredients, stir into remaining Sourdough Starter.
YIELD:
1 cup


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If you like this blog, please look for my other blogs:
Thyme for Herbs
Bits, Tales, and Yarns

3 comments:

Joie de vivre said...

I love making starter, but then I get burned out on it and stop feeding it just as it's getting good! It's sooo worth the effort though.

Joie de vivre said...

Jane Marie,
Thank you for stopping by. I can't believe how many blogs you have! I'm looking forward to reading your future posts.

Leigh said...

Interesting. I made my first sourdough starter with whey. It makes sense yogurt would work too!