Best 4 Uncle Jacks Sourdough Starter Recipes
Embark on a culinary journey with our comprehensive guide to crafting the perfect Uncle Jack's sourdough starter. This versatile ingredient unlocks a world of culinary possibilities, serving as the foundation for a diverse array of baked goods, from crusty loaves of sourdough bread to fluffy pancakes and tender waffles. Whether you're a seasoned baker or just starting your sourdough adventure, this article offers invaluable insights and step-by-step instructions to create a vibrant and active starter. Discover the secrets to maintaining a healthy starter, troubleshooting common challenges, and exploring creative recipes that showcase its unique flavor profile. Get ready to elevate your baking repertoire and delight your taste buds with the magic of Uncle Jack's sourdough starter.
Let's cook with our recipes!
CHEF JOHN'S SOURDOUGH BREAD
Making your own sourdough bread does take a while, but the amount of actual work is minimal--and the bread you'll get is spectacular! See the footnote link to how to make the sourdough starter.
Provided by Chef John
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 21h35m
Yield 8
Number Of Ingredients 6
Steps:
- Measure out starter into a bowl. Add water, salt, and bread flour. Mix until ingredients are well blended into a very sticky dough. Cover with aluminum foil; let rest 4 hours at 70 to 75 degrees F (22 degrees C).
- With wet hands, fold dough over on itself 3 or 4 times. Cover with foil and allow dough to ferment for 2 more hours.
- Generously dust a bread form with rice flour (see Chef's Note for banneton substitution).
- Scrape dough out onto a lightly floured work surface (you can use bread flour or all-purpose flour). Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Transfer smooth-side down to banneton. Pinch together the rougher edges of the surface toward the center to smooth them and maintain the round ball shape.
- Cover and refrigerate 12 hours to slow the fermentation process.
- Remove loaf from the refrigerator and let it rise in a warm spot until the dough springs slowly back and retains a slight indentation when poked gently with a finger, about 3 to 5 hours.
- Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
- Dust surface of dough with flour. Gently invert banneton over the baking sheet and transfer dough onto parchment paper. Gently brush off excess rice flour. Score the top of the dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist entire surface lightly with water.
- Bake in the center of preheated oven until beautifully browned, 25 to 30 minutes.
- Transfer to a rack to cool completely (do not slice loaf while it is still warm).
Nutrition Facts : Calories 204.8 calories, Carbohydrate 41.2 g, Cholesterol 0.1 mg, Fat 0.9 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 0.1 g, Sodium 404.8 mg, Sugar 0.4 g
UNCLE BUD'S SOURDOUGH STARTER
This is such an easy recipe to use, to make sourdough breads biscuits, pancakes, and a like. This great for a friendship starter also. Just pass it on. My uncle made great camp biscuits and pancakes with this recipe. You can keep adding to it to keep it going. I hope you enjoy it. Always add back in what you took out... It is usually 1 Cup flour, per,1 Cup liquid plus 2 tbsp sugar.
Provided by JoSele Swopes @JODIE57
Categories Other Breads
Number Of Ingredients 3
Steps:
- Use a crock or a big pickle jar works good (washed) Stir flour, water, and sugar into a medium batter.
- Use a jar or crock that holds 3 times the the amount you will start with. Do not use metal, set crock on back of stove or near the warmest part of the kitchen for it to start it's fermentation process. You can also fill a fruit jar with hot water and insert jar into the middle of the batter. This helps start the batter. You now have a sourdough starter. You will have to stir it down every day and close the lid. When the dough gets to working full steam ahead, place in a cool place, not cold but cool such as pantry.
- Now you will be able to use it as a yeast for you use pancakes, biscuits, or bread. Try not to use more than 2/3 at any time. As soon as you take some out replace the same amount with flour, water, and sugar. This will keep it going, you may dip out an amount out to put in jar for a friend but replace with the same amount of ingredients once more in to your jar.
CHEF JOHN'S SOURDOUGH STARTER
Here's part 1 of my 2-part recipe for sourdough bread. It takes 4 days to make the starter, but there's really not much to it other than 'feeding' the starter once a day for about 10 days.
Provided by Chef John
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time P10DT15m
Yield 8
Number Of Ingredients 2
Steps:
- Day 1: Mix 70 grams flour and 70 grams water together in a container with a lid. Container needs to be large enough to accommodate another 70 grams water and flour. Cover loosely so gases can escape. Leave for 24 hours at 70 degrees F.
- Day 2: Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave for 24 hours at 70 degrees.
- Day 3: Remove half (140 grams) of the starter. Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave for 24 hours at 70 degrees.
- Day 4 through about Day 10: Repeat Step 3 each day until starter smells fruity, yeasty, and is beautifully fermented. You can test this by seeing if the mixture doubles within 2 to 3 hours of feeding.
- Refrigerate until needed. Most people recommend you feed the starter once a month or so (Step 3).
- To make bread using a refrigerated starter: feed it at room temperature for two days. Use your refreshed starter to make bread on the third day. Remember to set aside 140 grams of starter and feed it again before returning it to the fridge.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 63.5 g, Fat 1.5 g, Fiber 2.1 g, Protein 10.5 g, SaturatedFat 0.2 g, Sodium 4.4 mg, Sugar 0.3 g
YUKON SOURDOUGH STARTER
Make and share this Yukon Sourdough Starter recipe from Food.com.
Provided by Diana Adcock
Categories Yeast Breads
Time 10m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Dissolve yeast and sugar in warm potato water in a stone jar or crock-and make it a really big one or a huge bowl.
- Stir in flour, mix well, andplace in a warm spot for 24-36 hours, until mixture is bubbly and sour smelling.
- Before using"feed" the starter with the feed ingredients.
- Beat in the starter well and let sit for 8-12 hours, then use.
- Always, Always keep at least 1 Tablespoon.
- starter for your new batch.
- You can keep your starter in the fridge for a few weeks, but set it out the night before you want to use it (feed it first).
Nutrition Facts : Calories 1420.9, Fat 4.2, SaturatedFat 0.7, Sodium 18.4, Carbohydrate 297.5, Fiber 12.1, Sugar 9.4, Protein 41.6
Tips:
- Make sure all ingredients are at room temperature before starting.
- Use a glass or ceramic container for the starter, as metal can react with the dough and alter the flavor.
- Do not stir the starter, as this can introduce oxygen and weaken the gluten structure.
- If the starter is too thick, add a little water. If it is too thin, add a little flour.
- The starter should be fed once a day, or every other day at most.
- When the starter is ready to use, it should be bubbly and have a sour smell.
Conclusion:
Sourdough starter is a versatile ingredient that can be used in a variety of recipes, from bread to pancakes to waffles. It is a natural leavening agent that adds a unique flavor and texture to baked goods. With a little patience and care, you can easily make your own sourdough starter at home.
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