How To make Dough Starter In Bread
-LYMAN EDDY (HKDS25A
FOR ONE LOAF:
2 c Starter
2 tb Sugar
1 1/2 ts Salt
1 tb Dry yeast
3 tb Pwd milk..dry
1 c Warm water
2 tb Melted shortg or oil
3 1/2 c Etter for Bread flour.
Dissolve yeast in warm water. Add STARTER, sugar; salt; pwd. milk and oil or shortening. Mix well. Slowly add flour until dough pulls away from sides of bowl. Turn out onto a floured, kneading until smooth. Shape dough. Place in a well greased bread loaf pan and cover w/saran type wrap. Let rise in warm place till double. Bake @ 350 for 50 min. If you do not have enough STARTER to have 2 Cps for bread recipe, you can use just one C. STARTER and 2 T. dry yeast. NOTE:--> The lady who gave this to me, in Anchorage, has the follow ing notation: I like the taste of the bread made as above, better than the other. // So much for that. When my starter is ready to use, I'm going to do the whole thing in my DAK and see what happens..I might really be roll ing in the dough... All it can do is devour me, and the West Coast..Ha! Good Baking to you.. Oven if you're loafing'.. FROM: LYMAN EDDY (HKDS25A) Reformatted by Elaine Radis
How To make Dough Starter In Bread's Videos
How To Make Sourdough Starter | Good Housekeeping UK
Our sourdough starter recipe is easy – find out how to make it with this step-by-step video.
Ingredients:
Strong white flour
Mineral water
1. A sourdough starter is a live yeast mixture used to make bread. It can be maintained, or ‘fed’ and kept indefinitely. The simplest method uses flour and water.
2. On day 1: Put 75g (3oz) strong white flour and 75ml (3fl oz) cold mineral water in a container. Stir until well combined to make a smooth batter. Set aside at room temperature for 24hr. Don’t cover starter for first three days. This will allow it to pick up natural yeasts in air and give it a chance to breathe and grow.
3. On Days 2, 3 and 4: Feed starter with 75g (3oz) of strong white flour and 75ml (3fl oz) mineral water each day. Starter should be starting to bubble and smell sour. Cover loosely with a clean tea towel on fourth day and leave at room temperature.
4. On day 5: starter should be full of bubbles and ready to use. If it’s not, continue with feeding process for another couple of days.
5. Remove half starter and use to make sourdough. To maintain rest, “feed” it with 75g (3oz) new flour and 75ml (3fl oz) mineral water and put in a glass jar but don’t cover tightly.
6. If baking regularly, you’ll be removing some starter each time, so keep loosely covered at room temperature and ‘feed’ remaining starter each time.7 If baking less often, keep starter in fridge and maintain feeding process every 5 days or so, removing half and feeding with flour and water. A day before using it in baking, remove from fridge, uncover and bring up to room temperature to make it active and bubbly again.
Find out how to make sourdough starter on the Good Housekeeping website:
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What’s the easiest way to look after your sourdough starter? #sauerteig #sourdough #sourdoughstarter
Easiest Sourdough Starter! No Measuring! No Discards!
Everything you need to know in one video on how to make the easiest, most practical, sourdough starter ever and store it without continued feedings! The way our grandparents (who never wasted anything) did! NO MEASURING! NO DISCARDS! NO DAILY FEEDINGS! Just easy common sense living! Anyone can do this!
How to make a SOURDOUGH STARTER & use it to make Sourdough Bread!
This video has been a long time coming! I’m walking you through the process of making a brand new sourdough starter, sharing all of my tips and secrets, and making 3 different starters with 3 kinds of flour so you can see what each looks like.
PART 2 OF THIS VIDEO - TROUBLESHOOTING:
Shop my sourdough supplies here:
Proofing Box:
I’ve got detailed blog posts written as well - including this Ultimate Guide to Making and Maintaining A Sourdough Starter:
SOURDOUGH ARTISAN BREAD RECIPE:
How to Make an Einkorn Sourdough:
How to Make a Rye Flour Sourdough Starter:
Click here to check out all of my sourdough recipes on the blog!
Sourdough pancakes from this week’s video:
SOURDOUGH SUPPLIES IN THIS VIDEO
Pint jars:
Small weck jar:
Large weck jar:
Copper measuring cups:
How to make Sourdough Starter in 1 minute video
More detailed recipe
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#sourdoughstarter #sourdough #short #shortvideo #howtomakesourdough #bread #yeastfreebread
SOURDOUGH STARTER RECIPE + Maintenance Guide // Perfect for Beginners (step by step)
I walk you step by step through the 7 day process of creating a new sourdough starter from scratch. A kitchen scale is handy, but not required. A variety of flours can be used from all purpose (unbleached), to rye, whole wheat and einkorn. Scroll down for the printed version.
Information in this video was learned from Kaitlynn Fenley and The Cultured Guru School of Fermentation. *
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➡️SOURDOUGH STARTER GUIDE:
➡️WEBSITE:
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➡️SHOP FOR THIS RECIPE:
• KITCHEN SCALE (digital):
➡️SHOP ALL MY FAVORITE SOURDOUGH EQUIPMENT:
➡️OPTIONAL ORGANIC FLOURS:1 (1-2 lbs is enough to make a starter from scratch plus some maintenance feedings.) Smaller sizes like this are nice for sampling flours, see below.
• EINKORN FLOUR (1 lb):
• RYE FLOUR (2 lbs):
• WHOLE WHEAT FLOUR (2 lbs):
• ALL PURPOSE FLOUR, UNBLEACHED (2 lbs):
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➡️ MENTIONED + SUGGESTED VIDEOS:
⭐Everything Fermentation Playlist (recipes + education): bit.ly/3DGKhR7
⭐How To Make Sourdough Bread:
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⭐Sourdough Funk & What To Do:
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➡️ CHAPTERS:
00:00 Intro
01:26 Day 1
03:53 Day 2
04:33 Day 3
05:18 Day 4
06:29 Day 5
06:58 Day 6
07:20 Day 7 Overview
08:44 Day 7, Prep for Bread Making
11:01 Day 7, Short Term Pause
12:31 Long Term Storage
13:49 How To Flour Switch
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Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving YouTube Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.