Sourdough Starter

KimmieOH's Note:

Here is an excellent Sourdough Starter that you can use to add rich flavor to bread and rolls. This starter takes time to mature, but the taste is well worth the wait. Nothing beats the tang and chewy texture of sourdough bread, especially when it comes straight out of your own oven. From its firm crust to its soft interior, this bread is in a class of its own.

• Total Time: 240 hrs
• Prep Time: 240 hrs
• Cook Time: 0 mins

Ingredients:

Yield: 4 Cups

• 1 teaspoon sugar
• 2 cups water , warm
• 1 envelope active dry yeast (2 1/4 tsp)
• 2 cups white bread flour
• 1 cup white bread flour
• 1 cup milk
• ½ cup sugar

Directions:

1. DAY 1 Dissolve sugar in 1/2 cup of the warm water in large glass bowl.
2. DO NOT USE METAL BOWL.
3. Sprinkle yeast into water; let stand 10 minutes.
4. Stir in remaining 1-1/2 cups water and 2 cups flour.
5. Beat until smooth.
6. Cover bowl tightly with plastic wrap and leave overnight at room temperature.
7. DAY 2 Add Day 2 ingredients 1 cup white bread flour, 1 cup milk and 1/2c. sugar to Sourdough mixture in bowl.
8. Beat until smooth.
9. Cover loosely with plastic wrap.
10. Refrigerate.
11. DAY 3 Stir until smooth.
12. Refrigerate.
13. DAY 4 Repeat Day 3.
14. DAY 5 Repeat Day 2.
15. DAY 6-10 Stir well once a day.
16. Your sourdough starter should have grown to at least 4 cups, and should be the consistency of thin pancake batter.
17. If it is thicker, add lukewarm water until the desired consistency is achieved before using it in a recipe.
18. Give 1 cup away to a friend.
19. Use the rest for your own baking.
20. When your Sourdough is down to 1 cup OR once every 10 days, feed it as on Day 2 and let it grow again.
21. You can freeze Sourdough mixture for up to 3 months.
22. Before using, thaw slowly in refrigerator for 24 hours.
23. Feed it as on day 2 and leave at room temperature overnight before using.

Reviews

[ChrissyVas80]

This was easy to make, I followed the directions to the letter, however I wasn't sure when you could start baking with the starter. So I waited until the 6th day. I used recipe Sourdough Bread to make my first sourdough bread. I have to admit I was a bit skeptical at first and a little leery about trying it out but I'm glad I did. The only thing that I think could have been different is that it could have been a little more sour tasting but that could probably be fixed by just allowing it to sit in the fridge a couple of days longer to achieve the sour taste. Since I still have some starter leftover I will make some more in about 4 days. Either way it's a great recipe, even my mom enjoyed it, but that's probably because it wasn't too sour.

[Julie F]

This is my first attempt at a sourdough starter and I was pleased with the results. I wasn't as faithful as I should be about following the schedule, but I decided I would go ahead and see what happened. The bread I made was beautiful and delicious! It was light and airy, chewy and delicious! I made a recipe that used the bread machine and was very happy with the results. I might try a round loaf next time. I do hope the starter becomes more sour as it ages. My family has already said they hope I make a lot of this bread!

[Chef #1499644]

I followed directions precisely, measured, fed, and stirred for ten whole days. The bread came out as a fair, sweet, sturdy white bread--no better or worse than frozen bread dough, in my opinion. And absolutely no sourness. I was temped to use the starter before the recommended 10 days but I waited because others commented on the hearty sourness, which I was hoping for. Phooey!! I used my bread machine to make the dough and baked 2 loaves in my oven. I would not recommend this recipe.