Starters for bread i
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Starters for bread i
  Starters    Bread    Sourdough  
Last updated 6/12/2012 1:24:45 AM. Recipe ID 58419. Report a problem with this recipe.
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      Title: Starters for bread i
 Categories: Breads, Sourdough
      Yield: 1 Servings
 
           -SOUR RYE STARTER
      2 c  Rye flour
  1 1/2 c  Warm water
      1 pk Dry yeast
      1 sl Onion
 
  Mix the flour, water, yeast, and onion together in a wide-mouth quart
  jar. Cover with a cloth and put in a warm place for 3 or 4 days or
  until it is well fermented, frothy, and smells pleasantly sour.
  Remove the onion. Either use, or seal and refrigerate. Can be used as
  part of the sponge in all sour rye breads.
  
  SAN FRANCISCO STARTER 1 cup milk 1 cup unbleached or all-purpose flour
  
  Pour the milk in a glass jar or bowl and leave uncovered at room
  temperature for a day.  Measure in the flour, stir and leave
  uncovered in a warm place for two to five days, depending on how soon
  the bacteria begin the fermentation process.  If the mixture should
  dry out, stir in a little warm milk. When the starter is bubbly,
  frothy, and gives off a pleasantly sour aroma, it is ready. Either
  use at that time, or cover tightly and store in the refrigerator. A
  variation of this is to mix the milk and flour together in a 1-quart
  glass jar, and seal immediately with a rubber sealing ring and a
  substantial wire clamp. Allow the mixture to ferment for 5 days. Stir
  down each day (thereby letting the accumulated gas escape), and
  replace the lid.  This starter obviously relies on the bacteria in
  the milk.
  
  RAW POTATO STARTER 1 cup warm water 1 1/4 cups all-purpose flour 1
  tsp EACH salt and sugar 1 medium potato, grated
  
  Mix together the water, flour, salt, and sugar in a 2-cup measure. Add
  graded potato sufficient to make a full 2 cups. Pour the mixture into
  a wide-mouth glass jar or small bowl that will hold about 1 quart (to
  allow for expansion during fermentation). Place a piece of
  cheesecloth over the container and allow it to rest in a warm place
  for 24 hours. Stir and cover tightly with plastic wrap which will
  retain the moisture. The mixture will become light and foamy in 2 or
        3    days. Stir down each day.
  
  Pour the fermented starter into a glass jar, fitted with a tight lid,
  and place in the refrigerator.  In 3 or 4 days, when a clear liquid
  collects on top of the mixture, it will have ripened sufficiently to
  use.
  
  HONEY STARTER 1 package yeast 2 1/2 cups warm water 2 Tbsp honey 2
  1/2 cups unbleached or all-purpose flour
  
  Combine the yeast, water, honey, and flour in a quart jar which has a
  tight fitting cover.  Seal the jar and let the mixture ferment for 5
  days, stirring daily. Replenish the starter with water and flour in
  equal portions.
  
  SHEEPHERDER'S STARTER 1 3/4 cups bread or all-purpose flour 1 Tbsp
  EACH salt and sugar 1 package dry yeast 2
      1/2    cups warm water
  
  In a large bowl, mix together the flour, salt, sugar, yeast, and
  water. Cover the bowl tightly with plastic wrap to retain the
  moisture and put in a warm place for 4 days. Each day stir and
  re-cover. When it has fermented and smells pleasantly sour, it may be
  used or refrigerated.
  
  HOPS STARTER 3 cups water 1 quart fresh hops or 1/4 cup packaged dry
  hops 1/2  cup cornmeal, white or yellow 2 cups mashed potato 3 Tbsp
  sugar 2 tsp salt
  
  In a saucepan bring water to a boil and steep hops for 20 minutes.
  Drain and reserve the liquid; discard the hops. If necessary add
  water to make 3 full cups of liquid. Pour 1 cup of the hops liquid in
  a saucepan and stir in the cornmeal. Bring to a boil over medium
  heat, stirring constantly. When it thickens slightly, remove from
  heat.
  
  In a large mixing bowl combine cornmeal mixture, mashed potato, sugar,
  salt, and the remaining 2 cups of hops liquid. Cover the bowl with a
  length of cheesecloth and set in a warm place for 24 to 48 hours or
  until well fermented and bubbly.  Stir every 8 hours or so during
  this period.
  
  When the starter is frothy and smells pleasantly fermented, pour it
  into a two-quart glass jar with a tight fitting lid. Store in teh
  refrigerator until clear liquid has risen to the top of the mixture
  in about 2 days. Stir down - and it is ready to use.
  
  To replenish when only 1 cup remains:  add water, cornmeal, mashed
  potatoes, sugar, and salt (as to begin). Set in a warm place. It will
  ferment and become active in about 8 hours. Store in the refrigerator.
  
  The Complete Book of Breads From the collection of Jim Vorheis
  
  THE HOMESTEAD BBS HST/V32B  (615)385-9421 From: Pat Stockett Date:
  Sat, 10-2
 




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Recipe ID 58419 (Apr 03, 2005)

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