Homemade Sourdough Bread Starter Recipe

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How to Make Sourdough Starter From Scratch Easy …

2 hours ago A homemade sourdough starter is a bread baker's pantry staple — though it does take some tending. Here our method for getting one going …

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Sourdough Starter Recipe Allrecipes

7 hours ago This was my first successful sourdough starter! I made this on Friday, kept it in the oven with just the oven light on, and that made a nice warm little womb for this starter! :-) Today, day 5, I used 1.5c to make "San Francisco Sourdough Bread

Rating: 5/5(307)
Calories: 62 per serving

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Sourdough Starter King Arthur Baking

5 hours ago Add a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) water to the 113 grams starter. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating. Day 4: Weigh out 113 grams starter, and discard any remaining starter.

Rating: 4.4/5(457)
Calories: 440 per serving
Total Time: 120 hrs
1. Day 1: Combine the pumpernickel or whole wheat flour with the cool water in a non-reactive container. Glass, crockery, stainless steel, or food-grade plastic all work fine for this. Make sure the container is large enough to hold your starter as it grows; we recommend at least 1-quart capacity.
2. Stir everything together thoroughly; make sure there's no dry flour anywhere. Cover the container loosely and let the mixture sit at warm room temperature (about 70°F) for 24 hours. See "tips," below, for advice about growing starters in a cold house., Day 2: You may see no activity at all in the first 24 hours, or you may see a bit of growth or bubbling. Either way, discard half the starter (113 grams, about 1/2 cup), and add to the remainder a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) cool water (if your house is warm); or lukewarm water (if it's cold).
3. Mix well, cover, and let the mixture rest at room temperature for 24 hours., Day 3: By the third day, you'll likely see some activity — bubbling; a fresh, fruity aroma, and some evidence of expansion. It's now time to begin two feedings daily, as evenly spaced as your schedule allows. For each feeding, weigh out 113 grams starter; this will be a generous 1/2 cup, once it's thoroughly stirred down. Discard any remaining starter., Add a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) water to the 113 grams starter. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating., Day 4: Weigh out 113 grams starter, and discard any remaining starter. Repeat step #6., Day 5: Weigh out 113 grams starter, and discard any remaining starter. Repeat step #6. By the end of day #5, the starter should have at least doubled in volume. You'll see lots of bubbles; there may be some little "riv
4. Once the starter is ready, give it one last feeding. Discard all but 113 grams (a generous 1/2 cup). Feed as usual. Let the starter rest at room temperature for 6 to 8 hours; it should be active, with bubbles breaking the surface. Hate discarding so much starter? See "tips," below., Remove however much starter you need for your recipe — typically no more than 227 grams, about 1 cup. If your recipe calls for more than 1 cup of starter, give it a couple of feedings without discarding, until you've made enough for your recipe plus 113 grams to keep and feed again.

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Sourdough Starter Recipe: How to Make It Taste of Home

4 hours ago Directions. 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

Rating: 5/5(8)
Total Time: 10 mins
Servings: 3
Calories: 19 per serving
1. In a covered 4-qt. glass or ceramic container, mix flour and yeast.
2. Gradually stir in warm water until smooth.
3. 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.
4. Use and replenish starter, or nourish it, once every 1-2 weeks.

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Sourdough Starter I Recipe Allrecipes

9 hours ago Step 1. Combine instant potatoes, sugar, water, and yeast in a covered container. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon. Advertisement. Step 2. On the morning of the fifth day, feed the starter

Rating: 5/5(123)
Total Time: 83 hrs 20 mins
Servings: 1
Calories: 51 per serving
1. Combine instant potatoes, sugar, water, and yeast in a covered container. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon.
2. On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter.
3. Every five days, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar and 1 cup water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding.

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8 Sourdough Bread Recipes That Use a Starter Allrecipes

2 hours ago Cracked Wheat Sourdough Bread. cracked wheat sourdough. Credit: fjkaram. View Recipe. this link opens in a new tab. "A hearty grain and seed filled sourdough bread. Any good sourdough starter will work in this bread," says recipe

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Best Sourdough Starter Recipe How To Make …

4 hours ago The amount of starter yielded from this recipe is perfect for using in our sourdough bread recipe, but if you won’t be baking every day, there's a …

Rating: 5/5(3)
Total Time: 5 mins
1. In a wide-mouth jar, stir together all ingredients until well combined.
2. Cover and keep jar in a warm part of your kitchen, ideally about 78°, away from direct sunlight.
3. Every day at roughly the same time, discard most of the starter mixture and keep only 30 grams (about 2 tablespoons), then feed the starter with equal amounts of flours and water.
4. Continue discarding and feeding the starter every day until you see activity: there should be bubbles visible, the starter will appear more airy, and the smell will turn sweet, yeasty, and slightly acidic.

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Easy Sourdough Starter and Bread Recipe Amy K Fewell …

1 hours ago Sourdough Starter. 1 cup unbleached all-purpose flour 1/2 – 1 cup cold water 1 quart size mason jar. Day 1: Combine flour and water into quart …

Rating: 4.5/5(2)
1. Day 1: Combine flour and water into quart size mason jar, or large crock, until consistency is a thick pancake batter like consistency. Cover top tightly with a cloth or paper towel, secured with a rubber band. Set in warm place on counter out of direct sunlight. Consistency is the key in this recipe, not the amount of flour and water.
2. Day 2 and 3: Stir mixture daily. Add 3/4 cup all purpose flour and 1/2 cup cold water every 12 hours (or twice a day). Make sure that your starter is less than halfway full in the jar. If it is more than half full, it could spill over during fermentation. Simply pour off excess. In fact, I always take a cup of starter out before adding the flour and water. Again, consistency (thick pancake batter) is more important than amount of flour and water.
3. Day 4 through 5: Stir mixture daily. Add 3/4 cup all purpose flour and 1/2 cup cold water once a day. Again, pouring off any excess. You will continue doing this every single day from this point on. Transfer your starter to a permanent home such as a sourdough crock or larger jar. Do not use plastic or metal. Again, consistency (thick pancake batter) is more important than amount of flour and water.

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Simple Sourdough Starter Feasting At Home

9 hours ago How to make your own Sourdough Starter, using simple ingredients with no special equipment, in 6 days, that can be used in crusty sourdough bread, baguettes, pizza dough, waffles, banana bread, pancakes, crackers, sourdough buns, sourdough tortillas and biscuits. Sourdough Starter

Rating: 5/5(403)
Calories: 50 per serving
Category: Sourdough
1. using a wide-mouth 4-cup mason jar or Crock or Glass Measuring Cup mix 1 cup whole grain flour (120 grams) with 1/2 cup (120 grams) filtered water using a fork making sure you’ve incorporated all the dry flour. For your first measuring – it is a good idea to weigh the flour, using a kitchen scale so you get an idea of how thick it should feel. It should be like a thick paste. Thick like peanut butter. If you need to add a little more water to incorporate the flour, that is OK, but be precise with the flour. Place the lid on top (using the Weck jar is really handy here) or a damp towel to keep moisture in, or plastic wrap- and let sit at room temperature (70-80 degrees) on the kitchen counter for 24-48 hours, or until you see some bubbling. If you are not sure how warm it is, use a kitchen thermometer and check it a few hours later. See notes for TEMPERATURE.
2. After the first 24 hours, you may or may not see a bit of bubbling. I prefer to let this rest until I see a tiny bit of activity (bubbles) and sometimes this takes 36 or up to 48 hours. So start “day 2”, when you see a little bit of bubbing. Discard all but 1/2 cup (136 grams) of the starter. (See notes for discard). Add to the remainder, 1 cup of white bread flour, (120 grams), spooned and leveled, and 1/2 cup filtered water (120 grams), mixing well with a fork. Place the lid on loosely again and allow the mixture to sit at room temperature (70-80F) for another 24 hours.
3. By the third day, you should definitely see some bubbling- and if not, let it go a bit longer. Depending on how warm your house is and how active your starter, you may need to begin feeding more often, or even move to two feedings a day roughly 12 hours apart, like in the morning and at night. In a nutshell, you want to feed the starter only after it has peaked (metabolized all the flour from the last feeding) and has started sinking down or gets liquidy- this is when it is hungry! This might be 12 hours, it might be 14, it might be 18, or 24, depending on the temp in your house. In very warm climates it may only be 8 hours. It is better to underfeed rather than overfeed here. For each feeding, like before, discard all but 1/2 cup of the STARTER (keeping roughly ½-cup of starter in the jar -4 ounces or 136 grams) Add 1 cup Bread Flour (spooned and leveled) and 1/2 cup water to the 1/2 cup starter and let this rest at room temperature for 12-24 hours or until the starter looks “hungry”
4. Feed 1-2 times, discarding all but 1/2 cup of starter EACH TIME. Feed 1 cup bread flour, 1/2 cup water. Look for the hunger signs. Hopefully, you’ll begin to see some rising and falling. It’s helpful to put the starter in a clean jar and mark the beginning level (with sharpie, string or rubber band) so you can easily see this. ***If for some reason your starter looks like it is still rising at the time of second feeding (at night) and there is no evidence it has fallen or no slide marks, it is still “eating” so skip this feeding and feed first thing in the morning. AGAIN, Feeding it when it is “not hungry” will basically dilute all the growing yeast and make it lethargic. Better to starve than overfeed.

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Sourdough Bread Recipes Allrecipes

3 hours ago 1. This is a step-by-step guide on how to begin a gluten-free sourdough starter without yeast. The amounts here are for getting the mother dough started. You will need to keep extra flour mix on-hand to continue feeding as long as you want to keep the starter.

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How to Make a Sourdough Starter from Scratch Martha Stewart

8 hours ago It seems that home bakers everywhere are showing off their sourdough loaves. These breads, with their burnished, dark crusts and chewy crumbs, were made with a live starter, a wet paste of flour and water that it is bubbly enough to create the leavening needed to bake a loaf of bread

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Beginner Basic Sourdough Starter Recipe Using Yeast The Spruce …

9 hours ago Homemade sourdough bread begins with a sourdough starter. Bakers are known to covet a healthy starter and care for it like a treasured family heirloom. If you haven't made a sourdough starter before, this easy recipe is an excellent place to begin.

Rating: 3.9/5(178)
Total Time: 5 mins
Category: Bread, Ingredient
Calories: 63 per serving

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Potato Flake Sourdough Starter and Bread Recipe The Spruce Eats

Just Now Make the Bread. Gather the ingredients. Remove the starter from the fridge and let it come to room temperature. To a large bowl or stand mixer bowl, add 1 cup starter, bread flour, salt, sugar, oil, and warm water. Mix well. Using a dough hook or by hand, knead for 5 to 10 minutes until smooth and elastic.

Rating: 4.5/5(287)
Total Time: 196 hrs 45 mins
Category: Bread
Calories: 1888 per serving

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Simple Sourdough Bread {Using Starter!} i am baker

4 hours ago 1 1/2 cups (355g) warm water. 3/4 cup (170g) active sourdough starter. 1 tablespoon honey. 1 teaspoon salt. Instructions. Add all ingredients together in the bowl of a …

Rating: 4.9/5(30)
Total Time: 6 hrs 50 mins
Category: Side Dish
Calories: 175 per serving
1. Add all ingredients together in the bowl of a stand mixer with dough hook.
2. Turn the mixer on 1-2 (never higher than 2 or medium-low) and let the mixer knead the dough for about 5 minutes. The dough will be sticky and doesn't quite form a ball. (If making by hand, knead for about 10 minutes.)
3. Turn off the mixer and scrape the dough into a medium bowl that has been lightly coated with oil. Cover with plastic and set aside for about 3 hours while the dough rises.
4. After 3 hours, turn the dough and gently start folding up the sides. Grab the dough at the side of the bowl and lift up and towards the center of the bowl. Press down, turn the bowl 90 degrees and repeat this several times.

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Sourdough Bread: A Beginner's Guide The Clever Carrot

4 hours ago Whisk the following ingredients in a large bowl (I use a fork): 250 g water. 150 g bubbly, sourdough starter. 25 g olive oil. Add: 500 g bread flour. 10 g fine sea salt. Squish …

Rating: 4.9/5(502)
Category: Sourdough Recipes
Cuisine: American
1. Whisk the starter, water, and olive oil in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. The dough will be dry and shaggy. Cover the bowl with plastic wrap, reusable wrap or a clean, very damp kitchen towel. Let rest (autolyse) for 30 minutes or up to 1 hour, if preferred.
2. Now the dough needs to rise.
3. During bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the dough. Start 30 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about an hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. Click here for a step-by-step video tutorial.
4. Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).

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Sourdough starter recipe BBC Good Food

3 hours ago Method. STEP 1. 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 …

Servings: 2
1. 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.
2. 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.
3. 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.
4. 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.

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Sourdough Bread Recipe Boston Girl Bakes

8 hours ago Bubbly, active sourdough starter (50 g, about 1/4 cup) – you can get my step by step tutorial here on making a starter –> How To Make Sourdough Starter From Scratch, and don’t forget to watch the video from Traditional Cooking School; Bread

Rating: 5/5(1)
Total Time: 1 hr 5 mins
Category: Side Dish
Calories: 116 per serving
1. Make The Dough. Whisk the starter and water in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. Cover with a damp towel and rest for 30 minutes.
2. Shape The Dough. After the dough has rested, work the dough in the bowl into a rough ball. To do this, grab a portion of the dough and fold it over, pressing your fingertips into the center. Repeat, working with your way around the dough until it begins to tighten, about 15 seconds.
3. Bulk Rise. Cover the bowl with a damp towel and let rise overnight at room temperature. This will take about 8 to 10 hours (at 70oF, 21oC). The dough is ready when it no longer looks dense and has doubled in size.
4. Shape. After the bulk rise, remove dough from bowl and place onto a lightly floured surface. Shape into a round. Start at the top and fold the dough toward the center. Turn the dough slightly and fold over the next section of dough. Repeat until you have come full circle. Flip the dough over and let rest for 5 to 10 minutes. Meanwhile line an 8-inch bowl with a towel and dust with flour. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Using a bench scraper, place the dough into the bowl, seam side up.

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The Best Beginner Sourdough Bread Recipe The Prairie Homestead

1 hours ago However, the biggest thing that sets sourdough apart from traditional breads is that sourdough doesn’t need yeast. Instead, you generate your OWN wild yeast, aka a sourdough starter with flour and water. This starter is a fermented food that can be used to make tasty sourdough bread, sourdough cinnamon rolls, sourdough

Rating: 4.7/5(34)
1. In a large bowl, combine the starter and water.
2. Stir in the flour, and then add the salt.
3. Use a fork to mix everything together until it becomes stiff– then switch to your hands to bring the dough together in a rough ball (Remember: don’t overmix! This is supposed to be a no-knead-style wet dough.)
4. Keep the rough dough in the bowl, cover it, and let sit for 30 minutes.

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Sourdough starter recipe Coles

8 hours ago STEP 2. On day 3, transfer the starter to a clean bowl. Place 60g of the starter in a clean jar. Add 30g plain flour, 30g wholemeal flour and 60g water to the starter in the jar and use a small spoon or chopsticks to stir until well combined. Cover jar and set aside for 24 hours, discarding the remaining starter in the bowl.

Servings: 1
Category: Snack,Savoury,Breakfast

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Sourdough Starter Recipe Without Yeast: Make Your Own Bread …

4 hours ago Sourdough starter recipe, 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. [ No discarding of starter

Rating: 4.2/5(49)
Total Time: 10 mins
Cuisine: American
Calories: 56 per serving
1. 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.
2. 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.
3. 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.
4. 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.

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GlutenFree Sourdough Starter King Arthur Baking

7 hours ago Instructions. Day 1: Mix together the flour and water in a medium-sized bowl, stirring until thoroughly combined. Cover the bowl, and let the mixture rest overnight at room temperature. Day 2: Discard half the starter

Rating: 4.5/5(12)
Total Time: 168 hrs
Servings: 1.25
Calories: 1010 per serving
1. Day 1: Mix together the flour and water in a medium-sized bowl, stirring until thoroughly combined.
2. Cover the bowl, and let the mixture rest overnight at room temperature., Day 2: Discard half the starter, and feed the remainder with 1/2 cup + 1 tablespoon (128g) cool water and 1 cup (121g) Measure for Measure flour., Days 3, 4, 5..
3. Repeat the process from Day 2. Sometime between days 5 and 10, you'll notice that within several hours after feeding the starter will have grown in size to between 2 1/4 and 2 3/4 cups.
4. At this point it's ready to use in your recipe.

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Basic Sourdough Bread Recipe with Starter Shape

5 hours ago To make the leavening, combine the active sourdough starter, 1/2 cup of flour, and 1/3 cup of water in a large bowl and mix until a thick paste forms. Cover and allow to sit at room temp overnight or at least 12 hours. You'll know it's ready to be used when the surface is bubbly and a small spoonful floats in water.

Estimated Reading Time: 9 mins

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How to Make GlutenFree Sourdough Starter & Bread Beyond …

4 hours ago Sourdough bread starter is an ingredient needed to create sourdough bread. Think of it as a naturally occurring yeast that replaces packaged yeast and creates the “rise.” It is a naturally fermented element that, because it releases gases—like bubbles in beer—it expands your bread and makes air pockets characteristic of sourdough.

Estimated Reading Time: 7 mins

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How to Make Sourdough Starter for Bread Recipe Food.com

7 hours ago This is your basic Sour Dough bread starter to be used over and over again. Look for the sour dough bread recipe to make use of this starter.There are two ways to make sour dough starter one without yeast where you feed the starter daily and this recipe where you just let the yeast do the work and let it sit for 3 or 4 days. Be sure that you clean the jar well before putting the saved starter

Rating: 5/5(64)
Total Time: 96 hrs
Category: Sourdough Breads
Calories: 998 per serving
1. Dissolve yeast in 1/2 cup warm water, rest for ten minutes.
2. Mix in flour, sugar& remaining water.
3. Allow to stand, loosely covered, in a warm place for 3 or 4 days. Use a large (preferably ceramic) bowl as it will rise considerably.
4. Every time the batter is used to make a product set aside 1 cup to be used as a"starter" for another batch.

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{EASY!} Sourdough Starter I Am Homesteader

5 hours ago This Sourdough Starter is pretty darn easy to do and a great option for delicious homemade baked goods! A sourdough starter doesn’t have to be a chore, and the end …

Rating: 5/5(7)
Total Time: 144 hrs 10 mins
1. Start the process by adding 1⁄2 cup whole wheat flour and 1⁄4 cup water to the jar. (If you need more flour to reach a pancake batter consistency, you can add up to 1/4 cup more.)
2. Stir thoroughly and cover with a towel and rubber band. Let sit for 24 hours at room temperature. (Try to keep it in an area of your house that is somewhat warm. Very cool rooms tend to slow the action of a starter.)
3. Check for bubbles again. If you do see bubbles, remove half of the starter, add 1⁄2 cup all-purpose flour and 1⁄4-1/3 cup water and stir thoroughly. Let sit 24 hours.
4. Remove half of the starter, and feed with 1⁄2 cup all-purpose flour and 1⁄4 cup water, stirring thoroughly. Let sit 24 hours.

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10 Sourdough Discard Recipes to Make with Your Extra Starter …

2 hours ago Give your favorite homemade crackers—like these Thyme-Sea Salt Crackers —a boost of tangy flavor by adding sourdough discard to the dough. Find a cracker recipe and add 120 grams of sourdough starter, or about 1/2 cup. To compensate for the added ingredient, reduce the recipe’s flour and water by 60 grams each, or about 1/2 cup flour and

Estimated Reading Time: 8 mins

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Homemade Sourdough Bread Jennifer Cooks

1 hours ago Instructions. The night before baking bread, combine starter with 1 cup lukewarm water and 2 cups flour in a large bowl. Cover tightly with plastic wrap and let stand at room temperature overnight. The next day, dissolve the yeast in the remaining cup of water in a small bowl. Let stand for 5 minutes, stir into the sourdough

Rating: 4/5(1)
Estimated Reading Time: 3 mins
1. The night before baking bread, combine starter with 1 cup lukewarm water and 2 cups flour in a large bowl.
2. Cover tightly with plastic wrap and let stand at room temperature overnight.
3. The next day, dissolve the yeast in the remaining cup of water in a small bowl. Let stand for 5 minutes, stir into the sourdough mixture.
4. Beat in salt, olive oil and enough flour to make a soft dough.

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Fried sourdough starter to make your life easy: 5 recipes! The …

1 hours ago Sometimes when you are looking to use the accumulated sourdough discard, you need a quick recipe like this. Instead of going for elaborate recipes, this quick and easy fried sourdough starter bread recipe comes in handy. These are 5 ways that you can fry the sourdough starter or the sourdough discard, to make quick flavorful pan-fried bread.

Rating: 5/5(6)
Servings: 2
Cuisine: American
Category: Bread

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Artisan Honey Sourdough Bread Recipe Rocky Hedge Farm

2 hours ago A healthy and active sourdough starter is what makes bread rise. Sourdough produces a very mild tangy flavor, crisp crust and a slightly chewy texture. How to Make a Sourdough Starter. If you do not have a starter, you can build a sourdough starter from scratch in about seven days using my Homemade Sourdough Starter Recipe

Reviews: 3
Total Time: 24 hrs 25 mins
1. Feed Sourdough StarterRemove sourdough starter from fridge, bring to room temperature and feed. I feed a 1:1:1 ratio for my artisan sourdough bread recipe. For example, feed 100 grams sourdough starter, 100 grams water, 100 grams all purpose organic flour.
2. Cover the starter, and allow to double in volume after feeding.
3. A quick tip: every time the starter is fed, place a rubber band around the jar it is in to mark its height. This helps to see when the starter has doubled in volume and is therefore ready to be used.
4. If you are still not sure if the starter is ready to be used, do a float test. Drop a small amount of starter, about 1 tsp, into a glass of water. If it floats to the top it’s ready to use. If it sinks, your starter should be fed again, or left a bit longer to activate.

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Homemade Sourdough Starter Jennifer Cooks Recipe Bread …

9 hours ago Jul 22, 2016 - Get this tried and true recipe for Homemade Sourdough Starter from Jennifer Locklin of JenniferCooks.

Rating: 4.7/5(9)

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Easy Sourdough Bread Recipe The Recipe Critic

4 hours ago Sourdough Bread Recipe with Starter . Sourdough bread is considered the king of bread. Its crusty outer exterior and its chewy tender interior make this a hearty loaf that carries a punch. The slightly tangy flavor that comes from the fermented starter is a classic favorite of many. When you pull this sourdough bread out of the oven, be

Reviews: 3
Category: Bread, Side Dish
Cuisine: American
Total Time: 158 hrs 15 mins

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How To Make Homemade Sourdough Bread Tasty

Just Now Preheat oven to 480°F (250°C). Flip the dough onto a parchment paper, and transfer the dough and paper into a large cast-iron dutch oven. Score the top of the bread

Rating: 95%
Calories: 460 per serving
Category: Sides
1. In a glass bowl, add water and yeast. Mix the yeast into the water and let it sit for a couple minutes.
2. Add in the rest of the ingredients for the starter. Mix well until everything is fully incorporated.
3. Wrap the bowl with clear wrap, making sure not to tightly seal the bowl. Let the starter breathe a little and keep it in a dark place at room temperature. Stir every 12 hours until making the dough. The starter will rise and shrink each day and you should see bubbles, letting you know that the yeast is being activated!
4. On day 5, combine all ingredients into a bowl, and knead for 10 minutes on low if using a machine; if kneading by hand, knead for 20 minutes until dough is stretchy yet doesn’t stick to your hands.

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Simple Homemade Sourdough Bread Recipe (No Yeast) All …

3 hours ago Tabitha, I was so happy to find your simple sourdough starter and bread recipes! Thank you. However, I am a beginner to sourdough. I got the starter bubbling and saved 1/4 c as new starter. 👍The remainder I added flour, water, and salt to make dough for the bread.

Reviews: 13
Estimated Reading Time: 6 mins

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Potato Flake Sourdough Starter & Bread Recipe Just A Pinch …

5 hours ago Starter Feeder: Combine water, sugar, and potato flakes. Add to starter. Let stand on countertop 8-12 hours, until bubbly. Refrigerate 3 to 5 days, then make bread. After using 1 cup of the starter for dough, pour one cup back into container and refrigerate. Discard any other starter

Cuisine: Southern
Category: Other Breads
Servings: 3
Total Time: 1 hr 30 mins

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ExtraTangy Sourdough Bread King Arthur Baking

5 hours ago Instructions. To make the dough: In a large bowl or the bowl of a stand mixer, stir together the starter, water, and 3 cups (360g) of the flour. Beat vigorously for 1 minute. Cover and let rest …

Rating: 4.6/5
Total Time: 23 hrs 45 mins
Servings: 2
Calories: 110 per serving
1. To make the dough: In a large bowl or the bowl of a stand mixer, stir together the starter, water, and 3 cups (360g) of the flour. Beat vigorously for 1 minute. , Cover and let rest at room temperature for 4 hours. Refrigerate overnight, or for about 12 hours. The dough will have expanded in size and become more relaxed after its overnight rest., Add the remaining 2 cups (240g) flour and the salt. Stir to thoroughly combine, then knead (by hand, or with a stand mixer equipped with the dough hook) to form a smooth dough. , Allow the dough to rise in a covered bowl until it's light and airy, with visible gas bubbles. Depending on the vigor of your starter and the temperature of your kitchen, this may take up to 5 hours (or even longer). For best results, gently deflate the dough once an hour by turning it out onto a lightly floured or lightly greased work surface; stretching and folding the edges into the center; turning it over, then returning it to the bowl. Adding these folds will hel
2. Place the bâtards on a lightly greased or parchment-lined baking sheet.
3. Cover and let rise until very puffy, about 2 to 4 hours (or longer; give them sufficient time to become noticeably puffy). Don't worry if the loaves spread more than they rise; they'll pick up once they hit the oven's heat. Toward the end of the rising time, preheat the oven to 425°F.
4. Spray the bâtards with lukewarm water; this will help them rise in the oven by keeping their crust soft and pliable initially. For an extra-crusty crust add steam to your oven: see details in “tips,” below.

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16 Creative Sourdough Discard Recipes FoodPrint

3 hours ago Sourdough discard cakes: Along with quick breads, you can also use discarded sourdough starter to make soft, moist cakes. Try it out with this decadent chocolate cake recipe, a nutty browned butter and banana sourdough crumb cake, or carrot cake. Similarly, sourdough starter can be used to make

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Sourdough Spelt bread Recipe by Eat Whole 2 Thrive Food News

8 hours ago Sourdough spelt bread with a sourdough starter (low FODMAP) Sourdough Tortillas. Easy to make sourdough tortillas with only five basic ingredients, sourdough starter, water, flour, salt and oil. Fermented grains are healthier for the gut, because some parts of the grains are pre-digested by the good bacteria in the starter. Get the Recipe.

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Simple Sourdough Bread Recipe No Starter Deporecipe.co

3 hours ago Simple Sourdough Bread Recipe No Starter. 24 hour sourdough bread without a starter icookstuff simple sourdough bread recipe don t waste the crumbs no knead sourdough bread king arthur baking no knead sourdough bread feasting at home

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Beginner Sourdough Starter Recipe The Clever Carrot

4 hours ago DAY 1: Make the Starter. Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of warm water in a large jar. Mix with a fork until …

Rating: 4.9/5(243)
Servings: 240
Cuisine: American
Category: Sourdough Starter

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10 Best Sourdough Bread without Starter Recipes Yummly

2 hours ago Sourdough Bread Lil' Luna. all purpose flour, honey, warm water, salt, sourdough. Sourdough Bread Williams-Sonoma. bread flour, bread flour, eggs, salt, sourdough starter, active dry yeast and 4 more. Sourdough Bread Our Small Hours. flour, water, sourdough starter, sea salt. Bread Machine Sourdough Bread

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Whole Wheat Sourdough Bread King Arthur Baking

5 hours ago We love the combination of sourdough and whole wheat. The tanginess of a fed and active starter complements the inherent nuttiness of the flour. Together the two create a perfectly soft and moist loaf ideal for sandwiches, toast, and just about any other bread

Rating: 4.4/5(132)
Total Time: 4 hrs 10 mins
Servings: 1
Calories: 120 per serving
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Combine flour with the rest of the ingredients, mixing until a shaggy dough forms., Let the dough rest, covered, for 20 minutes, then knead until fairly smooth and slightly sticky., Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 60 to 90 minutes., Gently fold the dough over a few times on a lightly floured work surface., Shape it into an 8" log, and place it in a lightly greased 9" x 5" loaf pan., Cover the loaf and let it rise until it's crowned 1" over the rim of the pan, about 60 to 90 minutes., Towards the end of the rising time, preheat the oven to 350°F, Bake the bread for 40 to 45 minutes, or until the loaf is golden brown and a digital thermometer inserted into the center registers 205°F to 210°F., Remove the bread from the oven, let it sit in the pan for 5 minutes, then turn it out onto a rack to cool.

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Homemade Sourdough Starter The Feathered Nester

8 hours ago Tear off a long piece of parchment paper and place it on a baking sheet. Use a silicone spatula to evenly spread the sourdough starter in a thin layer over the parchment …

Rating: 5/5(2)
Total Time: 35 mins
Category: Sourdough
Calories: 861 per serving
1. Day 1: In your glass or ceramic container (I prefer these Weck jars), mix the flour and water. The mixture will be very thick and pasty. Do not thin it out! The starter needs that flour for fermentation and energy. You'll see how thin the mixture gets 12-24 hours after every feeding.
2. Day 3: Remove 1/4 cup of starter (60 g), and add 1/4 cup of warm, filtered water (60g) stiring, then mix in 1/2 cup of unbleached, all purpose flour (60 g). I find it's easier to mix if you add the water first. Watch for signs of activity - larger bubbles and a hungry starter that's thinner in texture.

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Sourdough Bread and How to Make the Starter with Easy …

1 hours ago Pour the starter – water mixture into the flour-salt mixture and blend well with the wooden spoon or mash with your hand until well blended. Cover bowl with the dough with plastic wrap or a clean, damp kitchen towel and let the dough rest for 15 to 30 minutes. Work on the dough by doing the stretch and fold.

Estimated Reading Time: 8 mins

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Frequently Asked Questions

Can one bake sourdough bread with an unfed starter?

Have you ever wondered if you can bake good sourdough bread with unfed starter? Well, yes , you can. And you can leave the dough in the fridge until you're ready to bake it. This is the simplest, most flexible method for sourdough bread I've tried yet.

What can I make with sourdough starter?

Beyond bread, there are all sorts of things you can make with sourdough starter: pancakes, waffles, cookies, pizza crust, and muffins. Check out some uses here: Beyond the Loaf: The Many Uses of Sourdough.

What is the best homemade bread recipe?

How to Make THE BEST HOMEMADE BREAD YOU WILL EVER EAT. Step-by-Step. Add yeast water and mix well,add tempered water as needed to get a slightly wet though. a stand mixer with dough hook works great for this. Cover and let rise until double, approximately 30 minutes.

How do you make starter for bread?

To make a bread starter, a baker begins with a mixture of flour and warm water that is set out in the open air to collect yeast. Sometimes, it takes several rounds of trial and error before yeast will appear. Bakers blend 1 cup (125 g) of flour with 1 cup (236.5 ml) of water to make a starter,...

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