Basic Sourdough Starter
Source of Recipe
unknown
List of Ingredients
2 c All-purpose Flour
1 t Salt
3 T Sugar
1 T Dry Yeast
2 c Lukewarm water
Recipe
With a wooden spoon, stir dry ingredients together
in a large mixing bowl and gradually add lukewarm
water.
Stir until mixture resembles a smooth paste.
Cover with a towel or cheesecloth and set in
a warm place - 85 degF (30 degC) - to sour.
Stir mixture several times a day.
In 2 or 3 days sourdough will be ready.
Store in a heavy plastic container, with
a hole punched in lid to allow gases to
escape.
To make a batter for a favorite sourdough
recipe, take out 1 cup sourdough starter
and combine with 1 cup all-purpose flour
and 1 cup lukewarm water.
Mix well with a wooden spoon.
Don't worry about lumps in mixture,
fermentation will dissolve them within
a few hours.
Cover with a towel or plastic wrap and
set in a warm location several hours
or overnight.
Before adding additional ingredients
to recipe, return at least 1/2 cup of
mixture to sourdough container stored
in refrigerator to replenish starter.
If starter is not replenished in this manner at least
once a week, add 1/2 cup each of lukewarm water and
all-purpose flour to container of sourdough.
Mix together; leave out of refrigerator overnight,
covered with a towel or plastic wrap.
Next morning stir down mixture, cover with lid
and return to refrigerator until needed.
Occasionally pour all of sourdough starter out
into a mixing bowl.
Wash container to remove flour buildup.
To replinish, add equal portions of flour and water,
cover, let stand in a warm - 85 degF (30 degC) - location
overnight.
If starter does not seem as bubbly after continued use,
sprinkle with small
amount of dry yeast and mix well.
This is also recommended if thawed frozen starter does
not resume its former bubbly appearance.
If clear liquid forms on top of mixture, simply stir down
and continue to
use as needed.
here is a recipe we are trying:
Sourdough Cornbread
Yield: 4 servings
1/2 c Active Sourdough Starter
2 TBS Margarine, Melted
1/2 c Cornmeal
1 tsp Salt
1 TBS Sugar
1/2 c Sour Cream or Yogurt
2 Large Eggs, Stirred
1 c Unbleached Flour
1/2 tsp Cream Of Tartar
1/2 tsp Baking Powder
Mix ingredients in the above order, stirring
only enough to blend the mixture.
Pour into a buttered pan.
EXPANDED SOURDOUGH
(for wet starter)
Remove sourdough starter from refrigerator and pour into
large
bowl. Add 2 parts water and 3 parts flour. Allow to sit
overnight or until lively. Measure out needed amount for
recipe. Return the rest (always save some!)
to glass jar and store in refrigerator until the next time
you want
to bake. Measure out needed amount for recipe. Return the
rest (always save some!)
Yoghurt Sourdough Starter
2 tb Natural plain yoghurt
1 c Low fat milk
1 cup white flour
Heat milk to 100F on thermometer. Remove from heat and stir
in
yoghurt.
Pour into scalded glass jar or bowl, cover with plastic and
place in a
warm
location for 18 hrs. Consistency will be like thin yoghurt.
Stir in
flour
until well blended, cover again with plastic and pierce with
fork to
release
gases. Place in a warm draft-free location at an even 85F
for 2
days; stir several times each day. It should have a strong
sourdough
smell
and show bubbles. Refrigerate until ready to use. When
replenishing
starter,
add lukewarm milk instead of water.
SOURDOUGH STEAK
1 lb round steak
1/2 cup pepper seasoned flour
1/2 tsp onion powder
1/3 tsp red pepper [optional]
1/2 cup sourdough starter
11/4 -1/2 cups oil
Using a meat-tenderizing mallet, pound
steak to 1/2in thick.
Cut into fingers sized pieces.
Combine flour and seasonings.
Dip pounded steak in sourdough starter,
then into flour mixture.
Fry in oil in large skillet.
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