Any Home Bakers Here?

[igorsMistress]

Last night when I fed the sourdough starter it was kinda so so. There was a little water on the top so I stirred it, added half a cup flour and less water. Got up this morning and it has risen almost to the top of a quart jar

 

[DigMyChicks]

Looks good DMC!

Thank you!

Last night when I fed the sourdough starter it was kinda so so. There was a little water on the top so I stirred it, added half a cup flour and less water. Got up this morning and it has risen almost to the top of a quart jar

Good morning IM!

 

[igorsMistress]

Thank you!

Good morning IM!

Good morning DMC

 

[jnicholes]

Well, someone is out for breakfast early.

 

[Chickenclaude]

This is a lot like how I started mince back in 1984



Foolproof Sourdough Starter

About This Recipe
"This was found at alaska.net and trust me works like a charm. Within 4 days I
had the most active starter with a wonderful sour ordor. I made this starter
on my counter top. After several feedings it continues to improve in flavor."
Ingredients
1/2 cup plain yogurt
1/2 cup milk ( skim, regular or buttermilk)
1/2 cup unbleached flour
Directions
1. Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
2. Place lid on it, but don't seal it (sealed starters have been known to explode).
3. Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
4. The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back
together.
5. Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
6. It will bubble and have the odor of fermentationit
is ready to use.
7. Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
8. I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to
room temperature.
9. Then remove 1/2 cup starter, discarding the remainder.
10. Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and
unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
11. If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in
place of the 1 cup milk.

Do you think it would work with glutin free flour ? Or would I have to add yeast?

 

[Aria]

So this is the other recipes for pastry not very uniform but taste greatView attachment 2064703

Penny Jo, They look GREAT. Aria

 

[igorsMistress]

A Sourdough White Sandwich Bread (new recipe) is on the last
rise. 3/4 cup Sourdough Starter ( in a large bowl)
3 cups Bread Flour
1/4 cup powdered milk
2 tablespoons sugar
1 1/2 teaspoons yeast
1 1/2 teaspoons sea salt
2 tablespoons oil
1/2 cup warm water.. needs a bit more...depending on your sourdough starter) I used 1/4 cup more this mix.
1 egg
Combine in a large bowl and mix with a danish whisk
Allow to rest 30 minutes room temperature ..covered

Place in mixer and knead 10 minutes (until dough is not sticky
and in a round ball.
Place in a grease bowl and let rise 1 hour (or double )in a warm
place.
Shape ..sandwich loaf and place in a greased 9 x 5 tin and let
rise l hour or until top of the tin.
Bake 400 degree oven 35-40 minutes until golden brown. Will
post photo when baked. Later Aria

I'm making this bread today. No yeast, used whole milk and melted butter. Currently rising in the bowl on the heating pad.

 

[ronott1]

Last night when I fed the sourdough starter it was kinda so so. There was a little water on the top so I stirred it, added half a cup flour and less water. Got up this morning and it has risen almost to the top of a quart jar

That is what it does! The water is a lot of alcohol. The starter breaks down the flour and converts it to alcohol. liquid on the top says that the starter did it's work and is going dormant.

Yours is ready to use and now follow the replenishing instructions.

 

[ronott1]

I'm making this bread today. No yeast, used whole milk and melted butter. Currently rising in the bowl on the heating pad.

Make sure to cover the bowl with plastic wrap

 

[ronott1]

Do you think it would work with glutin free flour ? Or would I have to add yeast?

Good Question!

This one might work better:

https://www.kingarthurflour.com/recipes/gluten-free-sourdough-starter-recipe