Time 10m Yield about 3 cups. Number Of Ingredients 3 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.
Time P8DT25m Yield 250 grams Number Of Ingredients 4 Steps:
To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. During this time, yeasts and bacteria from the air and from the flour and probably from you will set up housekeeping in the bowl (see Cook’s Note). For daily feeding: Peel back any crust that may have formed and transfer 20% of the culture (50 grams) to a clean, wide-mouthed jar. Stir in 100 grams flour and 100 grams water, loosely screw on the lid and stash at room temperature for 24 hours. (The culture will have a stinky-sour smell at this point.) Discard the rest of the original mixture. Repeat step 2 every 24 hours for 5 days. By then the culture should smell yeasty-sweet-sour, which means you’re ready to put the starter to work.
Yield 15 Number Of Ingredients 3 Steps:
In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely. Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of overflow. Check on occasionally. When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it, THROW IT OUT! and start over. Keep it in the refrigerator, covered until ready to bake. When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don’t worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains! Sourdough starters improve with age, they used to be passed down generation to generation! Use this starter to make the Sourdough Chocolate Cranberry Cake, and the Sourdough Chocolate Cake.
Yield Makes 2 loaves (12-15 slices each) Number Of Ingredients 1 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.
