Best 2 Sourdough Starter No Yeast Kind Recipes

Sourdough starter is a mixture of flour and water that is fermented by wild yeast and bacteria. These microorganisms consume the sugars in the flour, producing carbon dioxide and lactic acid. This gives sourdough bread its characteristic sour flavor and chewy texture. Sourdough starter can be used to make a variety of breads, from classic sourdough loaves to pizza crust and pancakes. It can also be used to make sourdough waffles, muffins, and cookies. Creating a sourdough starter is a simple process that takes about a week. Once you have a starter, you can keep it alive indefinitely by feeding it regularly.

Check out the recipes below so you can choose the best recipe for yourself!

BASIC SOURDOUGH STARTER WITHOUT YEAST

Basic Sourdough Starter Without Yeast image

Sourdough bread starts with a good sourdough starter. This sourdough starter without yeast captures wild bacteria.

Provided by Shannon Stonger

Time 10m

Number Of Ingredients 2

Ingredients

1/2 cup unbleached organic all-purpose flour, plus more for feeding
1/2 cup filtered or distilled water, (scant)

Steps:

Day 1: Combine a half cup of flour with a scant half cup of water. Stir vigorously to incorporate air. Cover with a breathable lid and allow to sit in a warm space for 12 hours. Repeat feeding with same quantities of flour and water.
Days 2 & 3: Continue feeding starter as above at the same 12 hour intervals. By the third day a bit of life should show up. There should be bubbles. A sour smell will begin to be evident.
Days 4, 5, & 6: Continue feeding starter as above, but discard all but 1/2 cup of the starter just before you feed it. (There are plenty of good uses for "discarded starter" in the Grains chapter of my book.) You should now see and smell signs of sourdough. More bubbles are forming, the starter is growing in volume in between feedings, etc.
Day 7: Your starter should now be very airy when it hits its peak, 4-8 hours after a feed. Continue feeding as on days 4-6 and feel free to start baking! You have successfully made this easy sourdough recipe without yeast.
Continue to feed once per day going forward, if the starter sits at room temperature and you wish to maintain an active starter for regular baking.
Alternatively, if you won't be using the starter regularly, store it in the refrigerator and remove to bake with it as you need it. Just be sure to remove it 24 hours before mixing up your dough.
To reactivate an inactive starter, remove it from the refrigerator, feed it with 1/2 cup flour and 1/2 cup water, and allow to sit at room temperature. Maintain it as noted in step 5 above.

Nutrition Facts : Calories 56 calories, Carbohydrate 11 grams carbohydrates, Protein 1 grams protein, ServingSize 1 grams, Sodium 1 milligrams sodium, UnsaturatedFat 0 grams unsaturated fat

SOURDOUGH STARTER ( NO YEAST KIND)

Sourdough Starter ( No Yeast Kind) image

This starter recipe was developed by a bakers school and it has worked very well for me. This uses skim milk because the homogenization/pasturization process not only blends the butter fat in but retards the normal souring process of milk, so milk will not sour first before going rotten, but goes straight to rotten in a little longer period of time. So please stick with skim milk in this recipe.(1 cup flour+ 1 cup milk= 1 cup starter)Cooking time is maturing/ripening time.

Provided by bshemyshua

Categories Grains

Time P10DT3m

Yield 1 cup batch, 1 serving(s)

Number Of Ingredients 2

Ingredients

1 cup skim milk, only
1 cup plain flour

Steps:

Take 1 cup skim milk, cover with a fabric cloth to keep dust out and set aside on the kitchen counter for 2 days until it smells sour.
Then add 1 cup flour, stir mixture until blended and cover again. With in 2 days this mix will make bubbles and have a spongy look.
If liquid has separated, stir it back into.
mixture.
If no bubbles show by the 5th day after putting out milk, throw out and start over.
If you want to double the starter at this point you can add an additional 1 cup milk and 1 cup plain flour to the starter, then stir and set aside, loosely covered for a few more hours.
Then refridgerate. You can bake bread with this at this point, but if a good sourdough flavor is desired, allow to mature in the refridgerator for another week.
Can be used with my recipe for sour dough bread or any sour dough bread recipe.
I would also like to mention that I have frozen this starter for as long as six months with good results and no need to feed it. Simply pour 1 cup of starter into a zip lock freezer bag and freeze. To use place on kitchen counter for a day to thaw and either use immediately or leave to foam for a few more hours.

Nutrition Facts : Calories 555.9, Fat 1.8, SaturatedFat 0.6, Cholesterol 4.9, Sodium 147.6, Carbohydrate 109.1, Fiber 3.4, Sugar 0.3, Protein 22.6

Tips:

Use organic, unbleached all-purpose flour and filtered or spring water for the best results.
Keep your starter in a warm place, between 75-85°F (24-29°C). A kitchen counter or a warm oven with the light on are both good options.
Feed your starter regularly, once or twice a day. The more you feed it, the more active it will be.
Discard half of the starter before each feeding. This will help to keep it healthy and prevent it from becoming too sour.
If you're not going to use your starter for a while, you can store it in the refrigerator for up to two weeks. When you're ready to use it again, take it out of the fridge and let it come to room temperature for several hours before feeding it.

Conclusion:

Making your sourdough starter from scratch is a rewarding experience. With a little time and effort, you can create a healthy and active starter that will produce delicious sourdough bread for years to come. Just remember to be patient, follow the instructions carefully, and have fun!