Hurricane Advice

[ronott1]

I posted a recipe to start your own sourdough from scratch on our home bakers thread decided to also post here


Sour Dough Starter from Scratch
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 fermentation it 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.

Sometimes you have to try this several times to get it to work.

I will take 6 months to a year to be able to raise bread without adding yeast.

 

[Ursuline Chick]

Daughter home from Mc D's, she looks like a drowned rat and they ran out of Mulan Schezwan sauce.

 

[pennyJo1960]

Sometimes you have to try this several times to get it to work.

I will take 6 months to a year to be able to raise bread without adding yeast.

actually I was able to use a week after I started it without added yeast although I admit that may not be the most common thing

 

[ronott1]

actually I was able to use a week after I started it without added yeast although I admit that may not be the most common thing

Did I send you a start? I thought I did. That is 300 years old and will raise bread without yeast in a week or so.

Look up young starter--I am not making it up about new starters. It takes time to develop flavor too.

Almost all the time, you have to use some leavening with a young starter--yeast, baking powder, baking soda usually

 

[ronott1]

I am very happy that you posted the starter recipe!
@penny1960 ! It is a fun project and one that I have done before.

 

[pennyJo1960]

interesting that you added guess I was fortunate with mine but added to the article to note others may not have exact result but it does mean good things coming from you Thank you

 

[rjohns39]

A couple years ago, I enrolled in a bread making class, as I was tired of not being able to bake. I'm a pretty well accomplished cook—but baking, not so much. I've come a long way and want to try sour dough, still a little shaky. I'm still trying to find ways of getting away from baker's flour and live with all whole grain. I have made bakers flour once and don't ever want to do it again.

 

[pennyJo1960]

A couple years ago, I enrolled in a bread making class, as I was tired of not being able to bake. I'm a pretty well accomplished cook—but baking, not so much. I've come a long way and want to try sour dough, still a little shaky. I'm still trying to find ways of getting away from baker's flour and live with all whole grain. I have made bakers flour once and don't ever want to do it again.

I do use a all purpose flour but intend to keep doing it, oops dogs are saying dinner time

 

[rjohns39]

Bakers Flour no germ or hull
All purpose flour no hull
whole wheat has both germ and hull.

When I made bakers flour I cracked the berries, sifted out the germ and used a hair dryer to remove the hulls, then ground the remains and it really did make a good quality baking flour--but took hours and was very messy

 

[NanaKat]

I posted a recipe to start your own sourdough from scratch on our home bakers thread decided to also post here


Sour Dough Starter from Scratch
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 fermentation it 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.

Thank you for posting the recipe. I make our own yogurt too