Sourdough Starter

Colleen Sowa

By
@colleenlucky7

This is not a bread recipe, it is a sourdough starter recipe. Make this ahead of bread baking day, and just keep "feeding" it to make more starter.

Make your favorite bread recipes using this starter.

You will discover that as you make more starter and bake more breads... that the yeast in the air will help you make better breads each time!

Good luck and have fun with this!

I put two links adddresses at the bottom of my ingredients list the first one is for making sourdough bread, the second is for making sweet sourdough rolls/fillings/frosting


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Comments:

Serves:

7-1/2 cups of starter

Prep:

24 Hr 25 Min

Method:

No-Cook or Other

Ingredients

SOURDOUGH STARTER

2 1/4 c
flour
1 Tbsp
salt
2 1/2 Tbsp
sugar
1/4 tsp
dry yeast
1 1/2 c
warm water (90 degrees)
1 Tbsp
vinegar

TO ADD TO STARTER

2 c
water, warm (90 degrees)
2 1/2 c
flour

LINK ADDRESS TO BREAD RECIPE

.

HTTP://WWW.JUSTAPINCH.COM/RECIPE/SOURDOUGH-BREAD-BY-COLLEEN-SOWA-COLLEENLUCKY7

.

HTTP://WWW.JUSTAPINCH.COM/RECIPE/MAMAS-OH-SO-SWEET-SOURDOUGH-ROLLS-BY-COLLEEN-SOWA-COLLEENLUCKY7

Directions Step-By-Step

1
Combine the flour, salt, sugar and yeast in a glass or stone bowl or crock. Mix together well by stirring.
2
Add the vinegar to the water. Add water mixture while stirring and beating to make a smooth batter. Cover with cheese cloth, put in a warm place to allow the batter to get sour for around 12 hours, you will know when it is sour when there is a strong yeast smell. At this point, pour the batter into a quart jar with a lid and ring on it. Place into the refrigerator. This can also be frozen. To get the best results, use the starter about once a week.
3
Each time you use the starter, do the following:

Pour the starter into a large glass bowl or crock.
Add: 2 Cups warm water (90 degrees) and 2-1/2 Cups flour. Stir together and don't worry about any lumps in the batter. This will be a thick batter that will thin as it ferments. Cove the bowl with cheesecloth and put in a warm place for about 12 hours.
4
Put 3 cups of the batter into a quart jar with a lid and a ring on it. Put in the refrigerator for up to 2 weeks and it will be the start of your next starter.
5
The amount of batter left in the bowl should be about 4-1/2 Cups of starter to use for your recipe of choice.
6
*** Do not add anything to the starter except flour and (90 degree) warm water.

*** You can do this over and over. In San Francisco, there are bakeries there that have starter in a vault as it is protected because it has been used for over 150 years!

Be good to your starter... and it will be good to you!

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American