Sourdough starter ii
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Sourdough starter ii
  Sourdough    Starters  
Last updated 6/12/2012 1:23:44 AM. Recipe ID 56946. Report a problem with this recipe.
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      Title: Sourdough starter ii
 Categories: Breads
      Yield: 6 Servings
      2 c  Lukewarm milk
      2 c  Bread flour
  2 1/2 ts Yeast (one package)
  Notes: A true sourdough starter is nothing more than the flour and
  milk or water which sits at room temperature for several days and
  catches live yeast bacteria from the air. Most starter recipes today
  include yeast as an original ingredient as it is much easier and less
  time consuming. In addition, many sourdough bread recipes also
  indicate usage of yeast itself as it does provide a higher rising,
  lighter loaf.
  A sourdough starter should be kept in a glass or plastic bowl which
  has a tight fitting lid. I recommend a bowl instead of a jar as you
  can "feed" your starter right in the bowl easily. To make your
  starter, mix together:
  I mix the starter with an electric, hand held mixer on the lowest
  setting. Cover your starter and place in a warm, draft-free location
  for 4 to 7 days, gently stirring it once a day. You may notice that
  the mixture bubbles and in some cases it may even overflow the bowl.
  This is an indication that you have a healthy starter which should
  simply be poured off and discarded.
  If your starter ever changes colors, to purple, for example, discard
  and start another one.
  After allowing your starter to sit for 4 to 7 days it is ready to be
  used. Take out whatever portion your recipe calls for and put into
  the machine as you would any liquid ingredient. After removing a
  portion from the starter, the starter must be "fed". Simply add equal
  portions of milk or water and flour as was used. For example, if you
  used 1 cup of starter, replace it with 1 cup of water and 1 cup of
  bread flour.
  Some hints on feeding your starter: always use the same kind of
  flour. If you used bread flour in your original starter, use bread
  flour to feed it. Also, alternate between milk and water for each
  feeding. Since your original liquid ingredient was milk, the first
  liquid feeding should be with water. If you forget which you used
  last, that's okay, but try to alternate at least every other time.
  After feeding your starter, let it sit at room temperature for about
  one day and then refrigerate.
  Many cookbooks suggest stirring the starter once a day even when being
  refrigerated; I find that it is not necessary. You must, however, use
  a portion of the starter at least once a week. If you choose not to
  bake sourdough breads that often, then remove a cup of your starter
  and feed it as though you used some during the week. If this is not
  done, your starter will turn rancid and have to be replaced. Should
  you be away on vacation or otherwise not able to tend to the starter,
  freeze it. Upon your return, thaw it in the refrigerator and then
  remove a portion and feed it as soon as you are able.
  You may be thinking that this sounds too complicated, but it really
  is not, nor is the starter overly fragile. A friend of mine had the
  same starter for 14 years!
  My first few loaves of sourdough were not very sour and I feared it
  was my starter. After allowing the starter to mellow a little by
  sitting in the refrigerator and using only once a week, it and the
  breads became more sour.
  Another hint is to put the bread in on the timer cycle for early
  morning baking. The milk put in the night before adds a little more
  sour taste. If the bread is getting too sour for you, feed with water
  more often than milk.

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Recipe ID 56946 (Apr 03, 2005)

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