Sour Dough Starter
Ingredients
1 pkg dry yeast (I used 1 tbsp bread maker yeast)
2 c warm water (105-115 degrees)
2 c all purpose flour (I used white spelt flour)
1 tbsp sugar or honey
Instructions
Dissolve yeast in 1/2 c of the warm water.
Mix tog remaining ingredients and add to the yeast mixture.
Cover sour dough starter with cheese cloth and let stand at room temp for 3-5 days, stirring several times a day.
The starter is ready when it smells fermented and the vigorous bubbling stops.
When the starter is done fermenting, store in fridge in a covered container.
Beware during the fermenting stage it expands dramatically, so use a big bowl.
Maintenance and use of sourdough starter
To use the starter, first stir it up. Then measure out the amount of starter that you need, and then let it stand at room temp for 30 mins before continuing to your recipe.
Replenish your starter by adding 3/4 c flour, 3/4 c water and 1 tsp sugar to remaining starter.
Let it stand at room temp for a day, then cover and refrigerate.
If you don't use your starter within 10 days, remove 1 c of starter and add the above flour, sugar and water, stir well and refrigerate immed.
Yogurt and soft cheese
Pasta dough
Tortillas with fish
Sambal or chilli sauce
Ingredients
1 pkg dry yeast (I used 1 tbsp bread maker yeast)
2 c warm water (105-115 degrees)
2 c all purpose flour (I used white spelt flour)
1 tbsp sugar or honey
Instructions
Dissolve yeast in 1/2 c of the warm water.
Mix tog remaining ingredients and add to the yeast mixture.
Cover sour dough starter with cheese cloth and let stand at room temp for 3-5 days, stirring several times a day.
The starter is ready when it smells fermented and the vigorous bubbling stops.
When the starter is done fermenting, store in fridge in a covered container.
Beware during the fermenting stage it expands dramatically, so use a big bowl.
Maintenance and use of sourdough starter
To use the starter, first stir it up. Then measure out the amount of starter that you need, and then let it stand at room temp for 30 mins before continuing to your recipe.
Replenish your starter by adding 3/4 c flour, 3/4 c water and 1 tsp sugar to remaining starter.
Let it stand at room temp for a day, then cover and refrigerate.
If you don't use your starter within 10 days, remove 1 c of starter and add the above flour, sugar and water, stir well and refrigerate immed.
Bread Machine Sourdough Loaf
Ingredients
3/4 c milk warmed
1 c sour dough starter
1 tbsp oil
3 1/2 c flour (I use 1/2 white spelt flour and 1/2 whole wheat spelt flour)
2 tbsp sugar
1 tsp salt
Optional:1tbsp each of chia seeds, flax meal, nut flour, quinoa, amaranth
Instructions
Put milk, sour dough starter and oil in bread machine
Add remainder of ingredients.
Close top on bread machine and let it go through its cycle.
After it has done baking, remove from pan and cool on rack.
Yogurt and soft cheese
Pasta dough
Tortillas with fish
Sambal or chilli sauce
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