Sourdough Starter
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 227.5
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 3.6 mg
- Total Carbs: 47.7 g
- Dietary Fiber: 1.7 g
- Protein: 6.5 g
View full nutritional breakdown of Sourdough Starter calories by ingredient
Introduction
This recipe used Goldrush Old Fashioned San Francisco Style Sourdough Starter culture, but should work with just about any culture. However, if you use another culture it would be wise to use their directions rather than this tor best results. This recipe used Goldrush Old Fashioned San Francisco Style Sourdough Starter culture, but should work with just about any culture. However, if you use another culture it would be wise to use their directions rather than this tor best results.Number of Servings: 8
Ingredients
-
4 Cups warm water (85-90° F)
4 Cups bread flour (or 3.75 Cup All Purpose)
1 package Sourdough Starter Culture
1 large plastic (or tempered glass) container with cover
Tips
Feed your started daily and keep it warm, at least at room temperature but preferably 80-90°. Refrigeration will delay culture troth and put your starter to sleep. To achieve 80-90° F., place covered container with starter on a cookie sheet and place in oven with the light on or in an enclosed water heater closet for the most even heat.
If the starter is not bubbly the culture needs to be replaced.
If you are not going to use your starter often it can be refrigerated but does need to be fed every 3-4 days. And be sure to give it a double feeding. When you are ready to use your starter, make sure it is at room temperature and bubbling.
Directions
Stir together with wooden spoon or plastic spatula or whisk (NO METAL UTENSILS) water, flour and culture in large plastic bowl.
Mix until smooth
Transfer to covered plastic or glass container and place in a warm, draft-free place (86-90° F).
After 4 hours, "feed" the starter 1/2 cup water and 1/2 cup water. Stir until flour is well absorbed into the liquid. Replace in warm resting place.
After 4 another hours, repeat "feeding" process (feed twice in the first 8 hours)
Continue to feed starter mixture once a day for 7 days, removing 1 cup of the mixture (for use or discard) and replace with 1/2 cup each of warm water and flour.
The mixture should be bubbly and give off a sour, heath aroma. It should have the consistency of light pancake batter.
If your recipe calls for more than the one cup of starter, replace a equal amount of warm water and flour.
Serving Size: makes approx. 8 cups sourdough starter
Mix until smooth
Transfer to covered plastic or glass container and place in a warm, draft-free place (86-90° F).
After 4 hours, "feed" the starter 1/2 cup water and 1/2 cup water. Stir until flour is well absorbed into the liquid. Replace in warm resting place.
After 4 another hours, repeat "feeding" process (feed twice in the first 8 hours)
Continue to feed starter mixture once a day for 7 days, removing 1 cup of the mixture (for use or discard) and replace with 1/2 cup each of warm water and flour.
The mixture should be bubbly and give off a sour, heath aroma. It should have the consistency of light pancake batter.
If your recipe calls for more than the one cup of starter, replace a equal amount of warm water and flour.
Serving Size: makes approx. 8 cups sourdough starter