Filter
Top Products
37
SOURDOUGH STARTER RECIPE
1 cup milk
3 tablespoons plain, nonfat yogurt
1 cup bread flour
1. In saucepan or microwave, heat milk to 100º F. Remove from heat and stir in yogurt with a wooden or plastic spoon. Do not use
metal utensils. Pour mixture into a warm glass, ceramic or plastic 6-cup bowl with a tight fitting lid. Do not use a metal bowl. Cover
and let stand in a warm place 18 to 24 hours or until mixture is consistency of yogurt. When clear liquid forms on top of mixture, stir
to blend in. If liquid turns pink in color, discard mixture and start over with fresh ingredients.
2. After mixture thickens, stir in 1-cup bread flour. Cover bowl tightly and let stand in warm place until mixture bubbles and has a
sour smell, 2 to 5 days. Any clear liquid that forms on top of mixture can be stirred in. If the liquid turns pink in color, discard mixture
and start over with fresh ingredients. Makes about 1⅓ cups. Use starter immediately or cover and refrigerate until ready to use. See
instructions below for proper use and maintenance of starter.
TO USE AND MAINTAIN SOURDOUGH STARTER
1. Remove amount of room temperature starter as needed for recipe. If starter was refrigerated, allow to sit at room temperature 12 to
24 hours or until bubbly. Stir in clear liquid that forms and remove mount needed for recipe.
2. Replenish starter every time some is removed with equal amounts of warm milk and bread flour. For example, if 1 cup of starter
was removed to make bread, replenish remaining starter with 1 cup of warm, 100º F milk and 1 cup of bread flour. Stir well to blend,
cover bowl and let stand in warm place until bubbly, 12 to 24 hours. Use immediately or cover and refrigerate until used, allowing to
set at room temperature 12 to 24 hours before using as noted in Step 1. If at any time liquid on surface of mixture turns pink in color,
discard mixture and start over with fresh ingredients.
SOURDOUGH TIPS
-Do not use metal bowls or spoons to store and/or stir starter.
-If starter is not going to be used immediately, cover and refrigerate. The clear liquid that forms on the surface should be stirred in
once a week.
-If the liquid that forms on surface of starter turns pink in color at any time, discard the starter and start over again with fresh
ingredients.
-Starter should always be at room temperature before it is used.
-Thickness of starter will vary, therefore when making the first loaf of sourdough bread, observe dough during the kneading cycle. If
the dough seems too dry, add 1 teaspoon of water at a time until dough is soft and elastic. If dough is too wet and does not form a ball
of dough, add 1tablespoon bread flour at a time until dough forms into a nice ball.
-The sour taste of the bread will vary with the tartness of the starter. Note that the recipes provide amounts of starter to use for mild
and strong sourdough flavor. You may wish to start with the mild flavored recipe first.
-Sourdough bread made in a bread machine usually requires the addition of yeast as most starters are not strong enough to be used
alone for proper rising of bread in the programmed times.
-To increase the supply of starter, feed with 2 cups of bread flour and 2 cups off 100º F milk.
-To share starter with a friend, give 2 cups away, 1 cup to use immediately and the second cup to feed and maintain supply.