I have been reading the recipes for sour dough starter. After 10 days you can start using it. I need a receipe that tells me how much of the starter to use and what to add to it. Sorry, I kinda need things spelled out for me. Any recipes would be welcomed.
Most sourdough recipes that I make regularly use 1 cup of sourdough starter. Here are two good recipes that I have made many times. Alaskan Sourdough Bread full recipe makes 4 large free-form loaves Note: I usually make half of this recipe for 2 large free-form loaves, but I still use a full cup of starter. 1 cup sourdough starter at room temp, which has been fed, and left to expand for about 4 hours 4 TB melted lard, shortening or vegetable oil 1 t. baking soda 8 cups bread flour (approximately) 2 ½ cups warm water ½ cup sugar 1 TB salt The night before, combine the starter, all the water, and 3 cups flour (1 1/2c. flour if making half the recipe) in a large bowl, cover and place in a warm, draft free place. The next morning add the other ingredients and knead until smooth and elastic. Place in a greased bowl, cover and let rise until doubled. Knead down again, and shape into free-form long loaves or put in loaf pans. Let rise until doubled, covered. Slash the tops of the loaves. Bake at 375 for about an hour until done. Turn out on racks, cover with a towel and let cool. If you want to make this recipe with whole-wheat flour, you may need to add 1 pkg. dry yeast (2 t. bulk instant yeast) when you first mix the starter, water, and 3 cups flour. Sourdough English Muffins from "Sourdough Cookin'" by Dean Tucker, 1 cup sourdough starter (after being fed and left to expand for several hours) 2 1/2 cups unbleached bread flour 3/4 cup buttermilk 1/4 cup yellow cornmeal 1 t. baking soda 1/2 t. salt Take buttermilk and starter from refrigerator at least 30 minutes before preparing recipe. When all ingredients are at room temp, combine and stir well. Turn dough onto a lightly floured board or work surface and knead until smooth or knead about 5 minutes in a heavy duty mixer such as a Kitchen Aid or Bosch, adding a little more flour if necessary. Roll dough to 1/2-inch thickness and allow to rest for 10 minutes. Cut with a floured 3 or 4-inch round floured biscuit cutter. You can use a very clean tuna can with both ends cut out if need be. Sprinkle 2 TB cornmeal on a sheet of waxed paper. Place muffins on cornmeal and press lightly to coat each side. Cover with plastic wrap and a clean towel and let rise for 1 hour. Cook muffins on a lightly greased griddle heated to 350 (or a medium low burner) for 20 minutes (or less-see my note), turning occasionally while cooking. When done, split and butter and toast, then spread with honey or your favorite jam, jelly, or cream cheese. Recipe makes 10-12 muffins. Note #1: you can sub 1 cup whole wheat flour for 1 cup of the unbleached if you want whole wheat muffins. Note #2: I made a note that mine took only 6-7 minutes per side to bake on a lightly greased cast iron griddle.
