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Ingredients
- Feeding Tips:
- Sourdough Starters
- Starters leaven and flavor breads, pancakes, biscuits--all kinds of baked goods, even chocolate cake!
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- Getting Started
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- Recipes for Success
- to of the source of the yeast, there are a few things to keep in mind when making a starter from scratch.
- to to to 24 to to your starter will almost certainly destroy the very organisms you are hoping to nurture. Use distilled or filtered water, or simply leave tap water open to the air for 24 hours to evaporate the chlorine.
- to unprocessed grains such as whole wheat or rye flour for the best results when beginning a starter. You can switch to bread flour or all-purpose flour after the first few feedings.
- ●Store in a glass or ceramic container at room temperature, and cover with a loose-fitting lid or a piece of damp cheesecloth.
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- Did It Work?
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- Maintaining Your Starter
- Tips for Refrigerated Starters
- to the starter right before placing in the refrigerator, and whip with a wire whisk to incorporate oxygen.
- to starter will need to be fed once a week. If you will not be using it, discard half, measure, and feed accordingly.
- 2 1/2 1/2 6 your starter, and mix with 1/2 cup flour and 1/2 cup water. Continue feeding at 6 hour intervals until you have made enough starter for your recipe.
- 1 1 first feeding, maintain a ratio of 1 part starter: 1 part flour:1 part water per feeding, effectively doubling the starter each time you feed it.
- 6- to 8-hour their starters at room temperature and feed at 6- to 8-hour intervals. This method produces a lot, and if you are not baking everyday you could end up throwing a bunch away.
- to feeding, whip air into the batter using a wire whisk to provide the yeast with a bountiful amount of oxygen.
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- Freezing and Drying:
Preparation
Step 1
as above