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Sourdough starter: Difference between revisions
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|title=Sourdough starter | |title=Sourdough starter, Breadmaker recipe Cooking Wiki | ||
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|keywords= | |keywords=#sourdoughstarter #yeast #flour #bread #cookingmethods #ryesourdoughstarter #kefir #breadandbaking #leavening #storecupboarditems #veganrecipes | ||
|description=Sourdough is generally considered wild yeast, though it is actually a mixture of yeast and lacto-bacteria that together form the flavour of | |hashtagrev=12032020 | ||
|description=Sourdough is generally considered wild yeast, though it is actually a mixture of yeast and lacto-bacteria that together form the flavour of | |||
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'''Sourdough''' is generally considered wild [[yeast]], though it is actually a mixture of [[yeast]] and lacto-bacteria that together form the flavour of sourdough. The yeast however is the [[leavening]], and thus more important for cooking. | '''Sourdough''' is generally considered wild [[yeast]], though it is actually a mixture of [[yeast]] and lacto-bacteria that together form the flavour of sourdough. The yeast however is the [[leavening]], and thus more important for cooking. | ||
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Cooking with sourdough must be planned days or even weeks in advance to ensure sufficient starter is on hand. Bread can take 3 days between starting and baking, not counting time to prepare the starter. | Cooking with sourdough must be planned days or even weeks in advance to ensure sufficient starter is on hand. Bread can take 3 days between starting and baking, not counting time to prepare the starter. | ||
{{recipesummary | |||
|ImageComment = | |||
|Servings = Serves 2 | |||
|TotalCalories = 100 | |||
|PortionCalories = 50 | |||
|Difficulty = 1 | |||
|TotalTime = 72 hours | |||
|PrepTime = 72 hours | |||
|CookTime = none | |||
|Author=JuliaBalbilla | |||
|Image = [[Image:Sourdough starter.jpg|300px|alt=Electus]] | |||
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<span class="review"> | |||
<span class="reviewHeader"> | |||
===Recipe review=== | |||
</span> | |||
'''<span class="reviewTitle">Thank you Rosemary</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5 </span> | |||
<span class="reviewDesc">Your's always works well, yet I have never had much success with sourdough. A shame because I love it so much.</span> | |||
<span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]] ([[User talk:Chef|talk]])</span></span> | |||
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==Obtaining starter== | ==Obtaining starter== | ||
Sourdough starter is alive. Thus the easiest way to get starter is find someone with it, and borrow a small amount and increase it. | Sourdough starter is alive. Thus the easiest way to get starter is find someone with it, and borrow a small amount and increase it. | ||
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If you cannot find a source of starter it is easy to make your own. Here is how it is done: | If you cannot find a source of starter it is easy to make your own. Here is how it is done: | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| | | Unbleached ([[wholegrain]] works best) [[flour]] | ||
| | | Non-chlorinated water | ||
| Bleached [[flour]] or tap water can be used, but these may give undesirable results. | |||
}} | }} | ||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
| Combine 1/2 tablespoons of [[flour]] with 3 tablespoons of water and let sit overnight at room temperature. | |||
| Each day add 1 tablespoon of water and one tablespoon flour and mix until the total volume is about 1 cup (240ml). The symbiotic combination of yeasts and lactobacilli can be encouraged to reproduce more easily by controlling the pH (acidity) of the mixture using pineapple juice instead of water for the first three days and maintaining a temperature of 75 degrees F. Make sure that you have a working starter by observing whether the dough bubbles and rises. If not, then leave exposed to the air and test again. | |||
| Thereafter, dump out ½ cup (120ml), and mix in ½ cup (120ml) water and ½ cup (120ml) flour. Starter will be ready in 1 or 2 weeks, though the longer the better. There is a noticeable difference between a 1-week and a 1-month starter, and some can tell a difference between 1 month and 1 year. Some will claim it takes 40 years to get a good starter, though nobody waits that long to use it. | |||
}} | }} | ||
The exact volumes used above are not critical. Use whatever measure you consider useful. | ''The exact volumes used above are not critical. Use whatever measure you consider useful.'' | ||
The above open-air method takes patience. You may have to repeat this procedure several times as there is no guarantee that you will pick up good yeasts floating in the air (there are many yeasts, but most will not make for good bread). The only way to tell is to wait until you get a critical mass of yeasts and see if it makes good bread. Generally, bad yeasts will smell strange. Your starter should always smell clean, perhaps with a sharp touch of [[alcohol]]/acid if it is getting old. | The above open-air method takes patience. You may have to repeat this procedure several times as there is no guarantee that you will pick up good yeasts floating in the air (there are many yeasts, but most will not make for good bread). The only way to tell is to wait until you get a critical mass of yeasts and see if it makes good bread. Generally, bad yeasts will smell strange. Your starter should always smell clean, perhaps with a sharp touch of [[alcohol]]/acid if it is getting old. | ||
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Long-term storage can be done by drying some starter, causing the [[yeast]] to go dormant. Exactly how long yeast can be stored this way varies, but it is enough for trading starters. | Long-term storage can be done by drying some starter, causing the [[yeast]] to go dormant. Exactly how long yeast can be stored this way varies, but it is enough for trading starters. | ||
If you do not bake daily, then your starter will go dormant as the yeasts shut down from hunger. You may see a separation occur in the starter vessel, where a yellowish clear liquid rises to the top and the white doughy starter falls to the bottom. The liquid is rich in yeast metabolic by | If you do not bake daily, then your starter will go dormant as the yeasts shut down from hunger. You may see a separation occur in the starter vessel, where a yellowish clear liquid rises to the top and the white doughy starter falls to the bottom. The liquid is rich in yeast metabolic by products. You can mix it back in when you feed, but it sharpens the finished bread flavour to a degree that you may find distasteful. Simply throw out the liquid before feeding. But you should note that once your starter has gone dormant, you must re-invigorate by multiple feedings to get it back to a healthful vigour (see below). | ||
==Using starter== | ==Using starter== | ||
Using starter is easy, just take out the amount you need, and then mix equal parts flour and water to get back the original amount. | Using starter is easy, just take out the amount you need, and then mix equal parts flour and water to get back the original amount. | ||
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Instructions come with the starter, both from the manufacturer and Bakery Bits. I would be inclined to follow Bakery Bits' instructions which are much simpler to follow and do work. The only thing I don't do is incorporate all the of the resulting leaven into each loaf because most recipes call for a specific amount of leaven. I just keep refreshing mine as I use it and put it in the fridge if I am not using it for a few days. | Instructions come with the starter, both from the manufacturer and Bakery Bits. I would be inclined to follow Bakery Bits' instructions which are much simpler to follow and do work. The only thing I don't do is incorporate all the of the resulting leaven into each loaf because most recipes call for a specific amount of leaven. I just keep refreshing mine as I use it and put it in the fridge if I am not using it for a few days. | ||
===Notes=== | |||
Chlorine in tap water can kill the wild yeast that you wish to grow. Bleached [[flour]] has most of the yeasts killed. | |||
==See also== | ==See also== | ||
* [[Rye sourdough starter]] | * [[Rye sourdough starter]] | ||
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* [[Cheese and olive sourdough]] | * [[Cheese and olive sourdough]] | ||
* [https://sites.google.com/site/nikandedwinascookbook/Home/bread/full-sourdough Sourdough recipe] from [[Nik and Edwina's Cookbook|Nik & Edwina]] | * [https://sites.google.com/site/nikandedwinascookbook/Home/bread/full-sourdough Sourdough recipe] from [[Nik and Edwina's Cookbook|Nik & Edwina]] | ||
* [[Morrison's sourdough bloomer]] | |||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Bread and baking]] | [[Category:Bread and baking]] | ||
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[[Category:Vegan recipes]] | [[Category:Vegan recipes]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
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