It's been YEARS since I've done this. I guess I got too busy when I started working. There are a variety of starters, but most start with just a cup of flour & a cup of water. You cover it with a light cloth & keep in a warm place. Once it starts to "boil" or ferment, it's ready to use. The longer you have it, the "better" the sourdough taste. You just keep adding flour & water to keep it going.
I also have one that uses yeast. As I remember, this one gets going faster.
1 pkg dry yeast
2 1/2 c warm water
1 Tbl sugar
1 Tbl salt
2 c flour
Dissolve the yeast in 1/2 c lukewarm water. (If it's too hot it kills the yeast.) Let stand 10 min. Sitr, then add remaining ingredients & mix well. Cover & let stand for 3 days at room temp. Make sure the container is big enough for the starter to rise to 4x starting size. Stir down every day.
This one says to replace as it's used with:
1 c lukewarm water
1/2 c flour
1 tsp sugar
You can also divide the starter into 1 cup portions & freeze in baggies if it starts to get away from you. The starter will separate over time & liquid rises to the top. Just stir it before using it. It should smell sour.
The collection these came from (Carla Emery's Old Fashioned Recipe Book) didn't give any recipes that use yeast - beyond what is in the starter. She also gives this advice: "Sourdough takes longer to start rising [than yeast bread]. It just sits there looking lifeless & helpless until you are ready to despair..." Also, nearly all recipes state that the dough will be stickier than "normal" bread.
Sourdough Soda Bread
The night before mix together
1 1/2 c start
1 1/2 c warm water
Cover & let sit until morning. In the AM add 1/2 tsp baking soda & mix well. Add
1/4 c melted butter
1/2 c sugar
1 tsp salt
Add enough flour to make a kneadable dough. Knead into shape, let rise, punch down & let rise a 2nd time. Punch down & shape into loaves. Put loaves into greased pans & let rise again. Bake in a moderate oven.
Sourdough Whole Wheat Bread
(Tastes stronger when 1st made, but mellows over time.)
Night before combine
4 1/2 c whole wheat flour
1 c starter
3 3/4 c lukewarm water
Cover & let sit until morning. In the AM add
1 tsp baking soda
1/2 c oil
2 tsp salt
enough more whole wheat flour to make a kneadable dough - ~5 cups
Divide kneaded dough into 2 parts, shape & put into a greased loaf pan. Let rise until almost double or a little above top of pan. (Keep warm to rise - ~ 2 hours.) Bake 20 min at 425, then at least another hour at 375.
Sourdough Rye Bread
The night before combine
1 c starter
3 3/4 c warm water
2 c rye flour
2 1/2 c white flour
Cover & let sit until morning. In the AM combine & add to the above
1/2 c oil
2 tsp salt
1/2 tsp soda
Stir & add
5 1/2 c rye flour
1 c white flour
Knread 5 min. Divide into 3 parts & shape into loaves. (# of loaves will depend on size of pans.) Put in greased/oiled pans & slit tops lengthwise down the middle. Keep warm & let rise to at least 50% more - may be as much as 5 hours. (Will rise more once in oven.) Brush tops with water. Bake in preheated 425 oven for 20 min. Brush tops with water. Continue baking at 375 for 1 1/4 hours.
Sourdough French Bread
The night before combine
4 1/2 c flour (white or white mixed w/whole wheat)
2 c starter
3 c water
enough flour to make a kneadable dough
Cover & let sit until morning. In the AM
Divide & shape into 2 French loaves. Sprinkle cornmeal on a cookie sheet & place loaves side-by-side, seam size down. Let rise ~ 3 hours. These tend to "spread out" more than "rise" so watch carefully & start baking before the loaves "droop" over the edge of the cookie sheet. Bake at 425 for 20 min & then 375 for 1 hour.
I have a couple more recipes, but they're similar. Also for things like pancakes, cookies, applesauce cake, etc. Let me know if you want others.
Deb
I know I'm thinking way ahead of time, but I was thinking about baking things for teachers, Sunday School helpers, etc. for Christmas presents. My grandmother use to bake bread and give to everyone, but it had a starter?? Can anyone help me?? I love to cook, but never cooked breads!
