How To make B/M "Sour" Sourdough
-Anna Ellis DTXT63A 1 1/4 c Sourdough starter
1/2 c Water
3 c Bread flour
1 tb Melted margarine
2 tb Sugar
1 1/2 ts Salt
2 ts Yeast
This basic recipe was from Anna Ellis (DMSD70C). I substituted oil for the margarine and with some experimentation, came up with this technique: Put all ingredients in the B/M and set on the dough cycle. When the cycle is complete, leave the dough in the pan for 3 to 4 more hours. Remove dough and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 minutes minutes. Sprinkle corn meal on a board and shape dough into two cylindrical loaves. Place loaves on a cornmeal covered baking sheet. Cover again with the damp towel and allow to rise for another two hours. At the end of two hours, refrigerate the dough, still covered, for at least 12 hours (the longer the better). Take dough out of the refer, sprinkle with water, and let it sit out for 4 hours. Sprinkle again with water then bake at 375 for 30 minutes or until brown and crusty.
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Easy Sourdough Starter | Step by Step Guide + Best Sourdough Recipes
I made a Sourdough Starter and you can too! It is Easy and I will show you how Step by Step. Plus, I will show you all of the Recipes I have been enjoying. Join me and learn how to bake the traditional way without store bought yeast.
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Sourdough Starter Step by Step Guide:
Day 1: In a clean glass bowl, thoroughly mix 1 cup flour (Rye, Whole Wheat or Unbleached All Purpose) with 1 cup Filtered Water. Cover with cloth and set aside for 24 hours
Day 2: Uncover your starter, stir and discard half. Feed your remaining starter 1 cup flour and 1 cup water. Mix well, cover with cloth and set aside for 24 hours.
Day 3: Uncover your starter, stir and discard half. Feed your remaining starter 1 cup flour and 1 cup water. Mix well, cover with cloth and set aside for 24 hours.
Day 4: Uncover your starter, stir and discard half. Feed your remaining starter 1 cup flour and 1 cup water. Mix well, cover with cloth and set aside for 24 hours.
Day 5: Uncover your starter, stir and discard half. Feed your remaining starter 1 cup flour and 1 cup water. Mix well, cover with cloth and set aside for 24 hours.
Day 6: Feed your starter exactly as in the previous days, but do so every 12 hours.
Day 7: Feed your starter exactly as in the previous days, but do so every 12 hours.
Day 8: Your starter should be mature, with enough natural yeast and beneficial bacteria to begin using to bake. See video for details on maintaining your starter and for recipes.
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Episode 19: Sourdough Starter
Sourdough Starter
500 g Organic Fresh wheat flour
500 g Organic White flour (bread flour if you have it)
850 g Water (filtered is best)
Mix the ingredients. Allow to sit at room temperature in a bowl for 4-6 days. May need more time if you have a cold house or if you're using commercial whole wheat instead of fresh wheat flour. Stir once a day or so. This will be your sour dough starter.
Using my KBS bread maker: Baking Sourdough bread
Using my KBS bread maker to make some tasty sourdough bread. You'll see that the total time increases to almost 7 hours.
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9 Ways to Keep Your Sourdough Bread Fresh!
If you're a bread lover like me, you'll love learning about these 9 ways to keep your sourdough bread fresh! From storing it in a bread box to freezing it, these tips will help keep your bread tasting great until the very last slice!
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Sour Dough Starter
Making your own sough dough starter from scratch while at home under the Covid-19 quaratine.