Monday, October 17, 2011
Two Sour Dough Starters!
"Quickie" Sour Dough Starter
2 Tbs SAF Yeast
2 cups warm water
2 cups all-purpose flour
Dissolve yeast in warm water. Add flour. This will produce a syrupy batter. Cover loosely and place in a warm/dark place overnight. I did use unbleached flour in my starter. To be honest, I am still trying with whole wheat and waiting for my starter to grow. :)
Now, you have a starter to "feed." You can stop the feeding process by simply putting it in your fridge.
When ready to use, take out of fridge the night before you plan to make bread and simply add flour and water. Never add anything else to this except 2 cups warm water and 2 cups flour the night before you want to use this starter again. Let stand in warm/dark place overnight and you are ready to make more sour dough bread.
Southern Sour Dough Starter!
1 Tbs SAF yeast
1 Tbs salt
Sprinkle yeast over 1/2 cup warm water; stir till dissolved. Place in crock or large mason jar. Add 1 Tbs sugar, salt, 2 cups warm water and 2 cups sifted flour; mix well.
Cover w/ foil or coffee filter. Let stand for 3 days, stir daily. Add 1 cup warm water, 1 1/2 cups sifted flour and 1 tsp sugar to starter every time a portion is used in a recipe.
Remember, you have to stir this starter daily to keep the starter active.
Wait 10 hours between using the starter.
Note from Paula: As you can see, sour dough starter is not a quickie recipe. Once you have the starter going, you will be able to whip up some fast sour dough bread. Just know that you have some prep to get a starter going and then you will be able to have a new twist to your bread. We have enjoyed the change in flavor. I hope you do as well.