Sourdough Starter
From: http://forum.kitchenaid.com/forums/topic.asp?TOPIC_ID=3D455
Ingredients:
2.5 cups bread flour
2 tsp instant Yeast
1 tsp sugar
2.5 cups warm water (~100=BA to 110=BAF)
Instructions:
* Pre-warm oven at 400F for ~50 seconds, then turn oven off
* Put glass container for Starter into pre-warmed oven
* Into bowl put flour, sugar & yeast
* Very gradually add the warm water to mixture, mixing until smooth.
* Transfer to the pre-warmed glass container
* Loosely cover it with a towel & let stand about 2 to 4 days in warm place
until mixture is bubbly and sour-smelling and a clear liquid has formed on top.
* Stir to mix
Remove ~1.5 to 2.0 cups as starter.
Storing unused remaining starter: cover and refrigerate.
To replenish and keep starter alive:
*Once a week, stir in equal amounts of flour and warm water (90F - 105F).
*Stir until smooth.
*Cover; let stand in warm place until mixture is bubbly and sour-smelling
again and a clear liquid has formed on top, about 12 to 24 hours.
*Use or cover and refrigerate until ready to use.
*If not used in one week, remove & discard ~1 to 2 cups of the starter and
follow directions for replenishing again.
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Buttermilk Sourdough Starter
Modified from B. Hensperger "Bread Lover's Bread Machine Cookbook"
(ISBN 1-55832-156-X)
Method:
* Day 0: Mix 0.75 C flour, 1 tsp yeast, 1.25 C buttermilk, 1 tsp sugar
* Let stand overnight covered at 80F
* Day 1: Mix in 1 C flour, 1 C milk at 80F
* Day 2: Stir & keep at 80F
* Day 3: Stir in sour(?) top liquid
* Day 3 or 4: If sour enough
* Refrigerate 3 days
* Stir in 1/2 C warm milk & 1/2 C flour
* Refrigerate until ready to use
Use: 1 - 2 Cups in bread-making recipe that includes adding the usual
amount of yeast.
Refresh: discard all but last 2 cups of starter
* Mix remainder in a clean container with 1.25 C water & 1.25 C flour, 1.5
Tbsp yogurt, 0.5 tsp sugar
* Leave stand at 80F, stirring twice daily until bubbly & sour enough
* Refrigerate for 2 days or up to 1 week
* Refresh once a week