Recipes for Sourdough Starter
I got to looking yesterday, and found several interesting recipes for making a starter.
BEER SOURDOUGH STARTER
1 Beer -- flat
1 1/4 cup Flour Mix well, let sit on counter 5-10 days, stir 3 x per day. When it begins to separate into
creamy thick bottom and thin liquid top, it is ready to use in any sourdough recipe. [font="]
[/font]Yogurt Sourdough Starter 2 tb Natural plain yogurt
1 c Low fat milk
1 c White flour Heat milk to 100F on thermometer. Remove from heat and stir in yogurt.
Pour into scalded glass jar or bowl, cover with plastic and place in a warm location for 18 hrs. Consistency will be like thin yoghurt. Stir in flour until well blended, cover again with plastic and pierce with fork to release gases. Place in a warm draft-free location at an even 85F for 2 days; stir several times each day. It should have a strong sourdough smell and show bubbles. Refrigerate until ready to use. When replenishing starter, add lukewarm milk instead of water.
Sourdough Starter
4 c Lukewarm water
1/4 c Sugar
1 pk Activated dry yeast
5 c Unbleachd flour
1 tb VINEGAR; VERY IMPORTANT
Pour the water into a crock or a wide mouth gallon jar. Pour in the yeast and let it dissolve. Stir. Add vinegar, sugar and flour. Mix. Cover w/cloth and set in a warm place to sour..(2 to 3 days). When activity STOPS, the mixture flattens out. An amber colored liquor comes to the top..And it SMELLS.. THAT'S IT! Mix it up. It will look like whipping cream. Put it in a GLASS JAR with a screw type lid; place in refrigerator. IT WILL KEEP FOR MONTHS. Growing better as it continues to age at a very slow pace. It is super in pancakes; waffles; coffee cake; rolled bisquits; quick drop bisquits; cinnamon rolls; cobbler; BREAD; cake; oatmeal cookies; etc..
Potato Sourdough Starter 2 tb Sugar
1 pk Dry yeast
4 c Flour
4 c -warm water
1 Potato; raw quartered
Dissolve yeast in warm water; and then mix all ingredients in a 1-gallon crock. (Do not use metal container) Cover with a close-fitting lid and let the starter rise until light (12 hours in warm weather, longer in cool weather). Do not let the starter get cold, ever. After using part of the starter, add 1 cup warm water, 2 teaspoons sugar, and enough flour to mix to the starter's original consistency. Add more potato occasionally as food for the yeast, but don't add more yeast. Use daily for best results. Starter improves with age.
SOURDOUGH STARTER
1 quart water -- lukewarm
1 package dry yeast
2 teaspoons sugar
4 cups flour
Put water in 1/2 gal jar, add yeast and sugar to soften, stir in flour. Cover with a clean cloth. Let rise until mixture is light and slightly aged, about 2 days. Mixture will thin as it stands; add flour as needed. As you use starter, replace with equal amounts of flour and water. Sourdough Starter #3 2 Cups flour 2 1/2 Cups water -- tepid 1/2 Lb red grapes -- stemmed Wrap grapes in one yard washed cheesecloth and crush. Mix flour and water. Add grapes in cheesecloth bag....(Do all this in a crockery bowl or stainless steel pot or bowl. As with any sourdough, do not use aluminum). Cover tightly with plastic wrap and let sit at room temperature for six days. Stir once a day with wooden spoon. At end of six days remove grapes. Starter is ready to use if you want an especially sour taste....if you prefer a milder starter feed it with one cup flour and one cup water for three day period before using. Refrigerate between feedings, (after mixture has bubbled). Always let starter return to room temperature before feeding....replace amount used in each recipe with like amount of flour and water. Allow starter to bubble before refrigerating.