Best 6 Sourdough Starter Ii Recipes

SOURDOUGH STARTER

Steps:

• In a covered 4-qt. glass or ceramic container, mix flour and yeast. Gradually stir in warm water until smooth. Cover loosely with a kitchen towel; let stand in a warm place 2-4 days or until mixture is bubbly and sour smelling and a clear liquid has formed on top. (Starter may darken, but if starter turns another color or develops an offensive odor or mold, discard it and start over.) , Cover tightly and refrigerate starter until ready to use. Use and replenish starter, or nourish it, once every 1-2 weeks. To use and replenish starter:Stir to blend in any liquid on top. Remove amount of starter needed; bring to room temperature before using. For each 1/2 cup starter removed, add 1/2 cup flour and 1/2 cup warm water to the remaining starter and stir until smooth. Cover loosely and let stand in a warm place 1-2 days or until light and bubbly. Stir; cover tightly and refrigerate.To nourish starter:Remove half of the starter. Stir in equal parts of flour and warm water; cover loosely and let stand in a warm place 1-2 days or until light and bubbly. Stir; cover tightly and refrigerate.

SOURDOUGH STARTER II

Steps:

• Mix together flour, warm water, and yeast in a large glass bowl. Let stand uncovered in a warm place over night or up to 48 hours. The longer the mixture stands, the stronger the ferment will be.
• After fermenting, the starter is ready to use or to store covered in the refrigerator. Feed once or twice a week with 1 cup milk, 1 cup flour, and 1/4 cup sugar; allow the starter to rest at room temperature for several hours after feeding.

SOURDOUGH STARTER RECIPE BY TASTY

Steps:

• Day 1: Add 50 grams whole wheat flour, 50 grams bread flour, and 100 grams warm water to a clear lidded container with a capacity of 1 pint or more. Mix until there are no dry spots. Scrape down the sides of the container with a spatula. Cover with a lid.
• Use a rubber band or piece of tape to mark the mixture level. This will allow you to track any movement (eventually it will grow!) Set the starter in a warm spot. Let sit for 24 hours.
• Day 2: After 24 hours, open the container and look for signs of fermentation in the form of bubbles on top, volume growth, and/or a funky, slightly sweet acidic smell. If you see some of these signs, proceed to the next step. If not, cover the starter again and let sit for another 12-24 hours, until these signs appear. If the temperature in your house is cool, it may take a bit longer.
• Once the starter has gotten a bit bubbly and funky, it is time to discard and feed. Discard all but about 25 grams (2 tablespoons) of starter (see Note below on how to minimize waste!). Add another 100 grams warm water and stir to dissolve the remaining starter. Add 50 grams of bread flour and 50 grams of whole wheat flour and stir until there are no dry spots. Cover and let sit in a warm spot for another 24 hours.
• Days 3-15: Repeat the feeding process every day for 7-14 days. Eventually, a few hours after feeding, the starter will begin to grow, almost doubling in size, then deflate again. Once your starter is rising and falling regularly, it is in a good place.
• To test the readiness of the starter, do a float test: Fill a cup with cool water. Use a clean spoon to take a scoop of the starter (be careful not to stir the starter and deflate the air bubbles that make it float) and carefully plop it in the water. If it floats, it is gassy and alive and ready to make some bread! If not, don't despair, it can take a while to get going. Either wait longer if it has only been a few hours since feeding, or if it has been closer to 24 hours since feeding, discard and feed again.
• After passing the float test, the starter is ready to use for baking! You may find you like to use your starter when it is young, only a few hours after feeding when it just passes the float test. At this point it will smell sweet. If you want a more sour taste, use the starter 6-12 hours after feeding, when it will be more mature and smell a bit more vinegary and funky. This is up to you!
• Mold: If you see any fuzzy moldy spots on your starter that are black, red, or blue, unless it is very easy to scrape them off the top, unfortunately you need to start over. Sometimes, a while after feeding or being in the refrigerator, the starter will develop a dark, clear liquid on top. This is called hooch and is harmless. Just pour the liquid off!
• Flour: Use what you have. If you only have all-purpose flour, you can use that. If you only have bread flour, use that. If you only have whole wheat flour, you can use that, just know that you may need to feed more often because it gets funky more quickly.
• Discard: It may be tempting not to discard most of your starter every time you feed it because you don't want to waste, but we discard for a variety of reasons. We are giving the starter a lot of fresh food and water to eat. If we don't discard, the starter will retain a lot of that funkiness and also eventually grow to be huge if you just keep adding water and flour to it. I like to discard into another container and keep that container in the refrigerator until I need it for other baking projects. You can fold the discard into banana bread, pancakes, cookies, etc.
• Storage: Once your starter is up and running, you can either keep it at room temperature and feed it daily, or store it in the refrigerator. To store in the refrigerator, do a regular discard and feed, then place in the refrigerator. A day before you want to begin making bread, pull the starter out and let it come to room temperature. Then, discard and feed as usual.
• Scaling: This starter recipe calls for equal amounts of water and total flour by weight. You can scale this recipe up or down as needed, depending on how much starter the recipe you are going to make calls for.
• Enjoy!

SOURDOUGH STARTER

Steps:

• Day 1:.
• You'll need two large, wide-mouth Weck jars or Mason jars (1 quart size) for this process. First step is to weigh each jar (without the lid) and write that number on the bottom or somewhere else handy. This will be useful when we go to do the feedings each day.
• In the morning, combine 100 grams whole wheat flour or whole grain rye flour with 125 grams warm water (80°F) in one of the jars, and mix with a small rubber spatula until well combined. Cover (if using a Weck jar, do not use rubber gaskets or clips; if using a Mason jar, cover with a new lid, but do not tighten) and keep in a warm spot. I like to place mine in the oven, turned off, with the light turned on to create a slightly warm environment. Let the mixture rest for 24 hours.
• Day 2:.
• In the morning, place the second jar (empty) on the scale and tare to 0 grams. Add 75 grams of the starter mixture from the day before and discard the rest. Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80°F) water. Mix well with a small rubber spatula, cover and keep in the same warm spot for another 24 hours. Clean out the first jar and set aside for the next day.
• Day 3:.
• In the morning, place a new, clean jar on the scale and tare to 0. Add 75 grams of the starter from the day before and discard the rest. Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80°F) water. Mix well with a small rubber spatula, cover and keep in the same warm spot for another 24 hours. Clean out the other jar and set aside for the next day.
• Day 4:.
• At this point you might start to see some activity. Don't be discouraged if you don't. Be patient and continue on schedule as directed. This is the first day you'll be doing two feedings-one in the morning and one in the evening (before bed).
• In the morning, place a clean jar on your scale and tare to 0. Add 75 grams of the starter from the day before and discard the rest. Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80°F) water. Mix well with a small rubber spatula, cover and let rest for 12 hours.
• After 12 hours (before bed), you can proceed with the second feeding of the day. At this point you can begin using only one jar. Discard all but 75 grams of starter. (This is where the jar weight you wrote down comes in handy. You'll do the math, 75 grams + jar weight = target weight). Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80°F) water. Mix well with a small rubber spatula, cover and let rest overnight.
• Day 5 and 6:.
• In the morning, discard all but 75 grams of starter. Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80°F) water. Mix well with a small rubber spatula, cover and let rest for 12 hours. Before bed, repeat with the same measurements and let rest overnight.
• Day 7 and onward:.
• On the morning of the 7th day, discard all but 50 grams of starter. Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 100 grams warm (80°F) water. Mix well with a small rubber spatula, cover and let rest for 12 hours. In the evening, repeat the same process as the morning with the same measurements.
• At this point, your starter should be rising and falling each day predictably. If you're at day 7 and you aren't seeing constant activity, continue feeding until you see the rising and falling each day. Progress may vary depending on the temperature of your kitchen and water. At this point, you can start using your discard or your starter. Continue to feed it every day, twice a day, as long as you're planning to make bread. You can also place your starter in the fridge and feed it once a week, if you don't plan on making bread as often.
• Equipment to make things easy for yourself:.
• Two wide-mouth Weck jars or Mason jars (1-quart size) with lids.
• Small rubber spatula.
• Digital scale.
• Instant read thermometer.

SOURDOUGH STARTER

Steps:

• Day 1:To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs.
• Day 2:Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
• Day 3:Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
• Day 4:You should start to see some activity in the mixture now; there should be some bubbles forming and bubbling on top. Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
• Day 5:The mixture should be very active now and ready for making your levain (starter). If it's not bubbling, continue to feed it on a daily basis until it does. When it's ready, it should smell like yogurt.
• You now have a starter, which is the base to the bread. You'll need to look after it, but naming is optional! Keep it in the fridge (it will stay dormant) and 24 hrs before you want to use it, pour half of it off and feed it with 100g flour and 100g water. Leave it at room temperature and it should become active again. The longer the starter has been dormant, the more times it will need to be refreshed - the process of pouring off half the starter and replacing it with new flour and water - to reactivate. If your starter is ready to use, a teaspoonful of the mixture should float in warm water.The starter can now be used to make white sourdough bread.

SOURDOUGH STARTER II

Steps:

• Mix together flour, warm water, and yeast in a large glass bowl. Let stand uncovered in a warm place over night or up to 48 hours. The longer the mixture stands, the stronger the ferment will be.
• After fermenting, the starter is ready to use or to store covered in the refrigerator. Feed once or twice a week with 1 cup milk, 1 cup flour, and 1/4 cup sugar; allow the starter to rest at room temperature for several hours after feeding.