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Sourdough Starter

Ingredients: 2 Cup(s) Water, warm (about 110 degrees F.) 2 1/2 Cup(s) Butter or margarine; melted 1 Package(s) Yeast (dry), active (optional) Directions: Get a container for the starter. Crockery is best, but just about anything can be used, except metal. Try to get something with a lid. I use a vinyl plastic food-storage container. Mix flour and water (and optionally yeast). Let the starter sit (uncovered or loosely covered) in a warm place until bubbly and sour, about 3-5 days. If you do a lot of bread baking, there will probably be enough yeast spores floating around your kitchen so that the added yeast isn't needed. The less yeast you add to the starter, the more "authentic" the flavor. If the starter starts turning orange or green, throw it away. Other nasty things have started growing in it! After the starter is ready, it can be used immediately. Try to use some of the starter once every few days, or it will start to die. The starter can be refrigerated to last longer (use at least every other week). Make sure the starter is at room temperature before using. After using some of the starter, replenish what you take with equal amounts of warm water and flour. Let the starter sit until nice and bubbly before using again. NOTES: * Starter culture for making sourdough bread -- Many people think of sourdough as something from the Gold Rush days. Not so! Sourdough was the first way raised breads were made. "Way back then," there was no such thing as yeast (dry), active, and all breads (along with a number of other goodies) needed sourdough starter to rise. There are a number of recipes for sourdough starter, but this is one I've used, and it works fairly well. It came originally from the cookbook "The Complete Sourdough Cookbook" by Don Holm. * Usually, the first starter made will need a while to "come up to strength." Best bets for first recipes are ones that don't require much raising, such as pancakes, or ones that have additional yeast. : Difficulty: easy. : Time: 5 minutes preparation, 5 days waiting. : Precision: no need to measure. : Bill Turner : Hewlett-Packard Personal Software Division, Santa Clara CA : {hplabs!}hppsdc!bill : Copyright (C) 1986 USENET Community Trust
Check some related videos Similar recipes: Sourdough starter #4 Boil some potatoes for supper, save the potato water, and use it lukewarm with enough unbleached flour to make a thick batter. without yeast. This is a good way to make it in camp, where you have no yeast available and want fast results. This is also th Sourdough french bread Combine milk, sugar, salt and shortening in a pan. Heat until shortening melts, then cool to lukewarm (about 110 degrees F.). Stir milk into starter. Add flour gradually, forming dough that pulls away from sides of the bowl. Knead until smoo Sourdough buttermilk cheese bread abm All ingredients should be at or above room temp before starting. Add in order listed. Select White Bread and press Start. Check for the proper amount of liquid after about 1 minute. Add liquid or flour as required at that time. Alaskan sourdough fruitcake Soak raisins and currants in 1 cup wine overnight. Remove starter from refrigerator and set, tightly covered, in warm place overnight. It should be in at least a two cup container as it will just about double its volume overnight. In the morning, Sourdough bread - abm Note: 6 servings for Large (1.5 lb) loaf, set to 4 for Medium or 3 for Small. Put everything in the machine in the order suggested by your manufacturer, lock and load on regular cycle. From: Bread Machine Cookbook (vol I) by Donna Rathmell German Sourdough pizza shells Mix ingredients, working in the flour until you have a soft dough. Roll out into a flat shape. Dash oil over a dough sheet and place dough on it. Bake about 5 minutes. It doesn't take long, so watch carefully. Have pizza sauce and topping ready a Sourdough sams Sift dry ingredients, stir into liquid, roll out and cut with regular donut cutter. Then heat some oil in a deep fryer to 390 degrees F and fry. Makes about 17 Doughnuts with holes. Just before serving dust with powdered or cinnamon sugar. NOTE: These Sourdough starter #1 Mix Flour with yeast. Add enough water to make a thick batter. Set in warm place for 24 hours or until house is filled with a delectable yeasty smell. ----------------------------------------------------------------------------- ------------- The doctor's sourdough bread Mix the starter and 2 1/2 Cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight. Next morning mix in the butter with warm milk and stir in yeast until until dissolved. Add honey and when thoroughly mixed "faux" sourdough All ingredients should be at room temperature before starting. Add the ingredients to the pan in the order listed. Select "White Bread". Press "Start". NOTES : I have a very good "faux" sourdough recipe that my family Sourdough cornbread Mix ingredients in the above order, stirring only enough to blend the mixture. Pour into a buttered pan. Bake in a 375 to 400 degree oven for about 15 minutes. Sourdough rye This is a tasty; chewy bread. ANNA-LODI-CA Sourdough maple walnut bread #2 A twist on a basic sourdough. Rises to approximately 3/4 of the pan. Flour equivalents: 4 1/2 cups. Setting: medium. Timer: No (milk, egg) Nutritional analysis per 1 oz. slice: 105 calories, 1.8 g fat (0.2 g sat. fat), 4.6 g protein Mendenhall sourdough gingerbread Cream brown sugar and shortening and beat. Then add molasses and egg, beating continuously. Sift dry ingredients together and blend into hot water. Then beat this mixture into creamed mixture. As the last step, add the sourdough starter slowly, mixing Sourdough pancakes #5 Beat eggs. Add milk and starter. Sift together the flour, soda, baking powder, salt, and sugar. Mix together. Drop onto hot griddle by large spoonsful. NOTE: If ungreased griddle is used add 1/4 c Melted Fat to the above recipe. Bacon fat give a great Alaska sourest sourdough starter Dissolve yeast in 1/4 cup warm water. Add sugar vinegar,salt,all purpose flour. Add remaining water until a creamy batter is formed. Place in a glass bowl,cover and let sit until it starts to ferment, about 3 days. It will take on a powerful boozy Abm sourdough beer bread probably be timed. With only 2 cups of flour, this makes a small (14 oz) loaf with a crunchy crust and a light interior. Not a dense bread. It's a rustic looking loaf that ought to be just the thing with stews or hearty soups. *Rye sarter: 2 Abm sourdough dill and onion rye I just realized that I never added any sugar or dry milk. It doesn't seem to miss them. Next time I'll add more dill and onion. The jars were almost empty when my baking fit struck me, so I went with what I had. I baked it on the regula Sourdough sesame bread SOURCE: Great Bread Machine Recipes by Norman A. Garrett, copyright 1992, ISBN #0-8069-8724-3. Formatted into MM by Ursula R. Taylor. This is a combination of sourdough and whole wheat, enhanced with the nutty flavor of sesame seeds Sourdough french toast 1 - Preheat pan to medium high heat. 2 - Crack eggs into a bowl or dish deep enough to submerge your bread slices 3 - Using a fork, mix the eggs until well beaten 4 - add milk and mix 5 - add vanilla, cinnamon and mix 6 - grease pan if desired 7 - submerg Sourdough biscuits At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour. Let set overnight if the biscuits are wanted for breakfast. If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise. However, unl Sourdough banana bread Cream together the shortening and sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixtur Sourdough pancakes #4 Mix well and let stand a few moments. Drop by large spoonsful on hot griddle. NOTE: Berries of all kinds can be added to these recipes. Sourdough starter #3 This starter is the same as starter #2 but uses warm Milk instead of water. Use the same instructions. Mushroom starter salads Whisk together mustard, oil, vinegar, parsley, chives & sugar. Add mushrooms & toss. Cover & refrigerate for 2 to 3 hours. Spoon into dishes & serve. Sonia Allison, "Herbs & Spices" Sourdough pumpernickle Pour boiling coffee over chopped caraway seeds. Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well. Let stand for 4 to 8 hours in a warm place, preferabley overnight. Then add the molasses, dry milk, s Sourdough honey whole wheat bread Dissolve yeast in 1 cup warm water. Mix yeast, starter, honey, salt and shortening with 3 cups flour. Add more flour as needed to make a stiff dough. Knead 150 strokes on a floured surface and place in a greased bowl. Cover and let rise 1 to 1 1/2 hou Skillet steak and onion on sourdough toast Start with mugs of tomato soup, then serve a tossed green salad with these open-face sandwiches. To wrap up such a straightforward Rocky Mountain-style dinner, put out giant sugar cookies, a basket of pears and a bowl of candied almonds. Can be Sourdough pancakes #2 Mix ingredients together and let the mixture bubble and foam a minute or two, then drop on hot griddle in large spoonfuls. Mary rogers's sourdough biscuits At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour. Let set overnight if the biscuits are wanted for breakfast. If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise. However, unl Basic white sourdough - abm Recipe by: Worldwide Sourdoughs From Your Bread Machine Recommended Cycle: Basic white, French From Worldwide Sourdoughs From Your Bread Machine by Donna Rathmell German and Ed Wood ISBN 1-55867-095-5 Sourdough white bread - abm - large loaf Source: Electric Bread If you're in the pioneering spirit, here's a sourdough for you. Yes, sourdough IS possible in a bread machine - for bakers with the time, patience and adventursome spirit to see this most-independent bread to completion. Sourdough pancakes #3 Mix well and cook on hot griddle. Note: This is good recipe for camping. Instead of fresh eggs, you can use 1 T Powdered eggs. "foolproof" sourdough starter From: Wendy Lockman <wlockman@ra1.randomc.com> Date: Fri, 19 Apr 1996 18:40:49 -0400 Mix the milk and yogurt together in a glass, pottery or plastic container.(NOT metal) Keep a lid on it, but don't seal it. (sealed starters have been Whole grain and sourdough waffles 1. Make batter the night before you serve the waffles, but do not add eggs. 2. Combine together the three flours, yeast and salt in a large bowl. 3. In another bowl blend together the milk, melted butter and honey until smooth. 4. Remove lumps. Pour liqui "herman" yeast starter In large bowl mix flour, sugar, yeast and salt. Gradually stir in the water; beat or whisk until smooth. Cover with towel; set in warm (80 - 80 deg F) draft-free place - the kitchen or other warm room in summer or in cold weather on top of insulat Sourdough dill bread NOTE: For Panasonic/National machines, use 2 1/2 tsp. of yeast for the 1 1/2 pound loaf. SOURCE: Great Bread Machine Recipes by Norman a. Garrett, copyright 1992, ISBN #0-8069-8724-3. Formatted into MM by Ursula R. Taylor. He Alaska sourdough pancakes Put starter in large bowl. Add 2 cups flour and 2 cups milk. Mix well and cover. Leave in warm place overnight. Next morning take out 1 cup starter. Leave room temperature 12 hours. To remaining sponge add 2 eggs, 1 tsp soda, 2 tb surgar, 1 ts sal Gf starter for sourdough This recipe is intended for people who are allergic to gluten and cannot make starter with wheat flour. In a quart glass container or crock, add the sugar to the warm water. Dissolve the yeast in the mixture. Add the flour, stirring well. Let sit in a war Sourdough white bread - abm - regular loaf Source: Electric Bread If you're in the pioneering spirit, here's a sourdough for you. Yes, sourdough IS possible in a bread machine - for bakers with the time, patience and adventursome spirit to see this most-independent bread to completion. Another sourdough starter 4 tb Sugar 2 1/2 c Flour 3 x Eggs 1 tb Salt 1 c Sour cream 1/3 c Bacon grease Make a starter of 1 bottle stale beer with equal parts of flour. Let set as usuall until you have a sourdough starter (about 3 days) then mix 1 cup star Sourdough starter #2 Mix flour and water to make a thick batter. Let stand uncovered for four or five days, or until it begins working. This basic recipe requires a carefully scalded container. Sourdough starter #5 Put all ingredients in a crock or large jar and let stand in a warm place uncovered several days. This is the authors last choice for making a starter, but seems to be in all the cookbooks dealing with Sourdough Starters. Use only as a last resort. Sourdough applesauce cake Mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. Cream together the sugars and butter. Add the beaten egg and mix well. Add spices. You may also add a half cup of raisins or chopped nuts, or a mixtu Sourdough whole wheat bread with cheddar cheese 1. Add all ingredients except Cheddar cheese in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's instructions. 2. At the beeper (or at the end of the first kneading in the Panason Donna german's sourdough starter Mix together in a GLASS or PLASTIC BOWL the above ingredients. Do not use metal utensils. Cover the bowl with a tight fitting lid and allow to sit in a warm, draft-free location for 4 to 7 days, gently stirring once a day. You may use your starter Basic sourdough bread Makes a 1 1/2 pound loaf. Use Basic/white bread cycle, medium/normal color setting. Timed-bake can be used. Sourdough starter #6 Let milk stand for a day or so in an uncovered container at room temperature. Add flour to milk and let stand for another couple of days. When it starts working well and smells right, it is ready to use. NOTE: All containers for starters not using yeast, Sourdough raisin bread SOURCE: The Bread Machine Cookbook by Melissa Clark, copyright May 1993, ISBN #0-425-13733-3. Formatted by Ursula R. Taylor. This is an especially nice version of sourdough because the sweet raisins play off wonderfully against the s Sourdough pancakes #1 Mix all ingredients well. Be careful not to over mix. Small lumps are ok. Lightly grease a hot cast iron griddle. Drop onto griddle with a large spoon while the batter is still rising.