Best Sourdough Starter Wo Yeast Recipes

BASIC SOURDOUGH STARTER WITHOUT YEAST

Steps:

• Day 1: Combine a half cup of flour with a scant half cup of water. Stir vigorously to incorporate air. Cover with a breathable lid and allow to sit in a warm space for 12 hours. Repeat feeding with same quantities of flour and water.
• Days 2 & 3: Continue feeding starter as above at the same 12 hour intervals. By the third day a bit of life should show up. There should be bubbles. A sour smell will begin to be evident.
• Days 4, 5, & 6: Continue feeding starter as above, but discard all but 1/2 cup of the starter just before you feed it. (There are plenty of good uses for "discarded starter" in the Grains chapter of my book.) You should now see and smell signs of sourdough. More bubbles are forming, the starter is growing in volume in between feedings, etc.
• Day 7: Your starter should now be very airy when it hits its peak, 4-8 hours after a feed. Continue feeding as on days 4-6 and feel free to start baking! You have successfully made this easy sourdough recipe without yeast.
• Continue to feed once per day going forward, if the starter sits at room temperature and you wish to maintain an active starter for regular baking.
• Alternatively, if you won't be using the starter regularly, store it in the refrigerator and remove to bake with it as you need it. Just be sure to remove it 24 hours before mixing up your dough.
• To reactivate an inactive starter, remove it from the refrigerator, feed it with 1/2 cup flour and 1/2 cup water, and allow to sit at room temperature. Maintain it as noted in step 5 above.

NO COMMERCIAL YEAST STARTER

Steps:

• Combine flour and spring water in a medium bowl; stir well. Cover loosely with a cloth and let sit on a kitchen counter for 2 to 3 days, or until bubbly.
• To use and feed your starter; take out the amount needed for your recipe and then replace that amount with equal parts flour and spring water. If you keep your starter at room temperature it should be fed every other day, and if refrigerated, fed weekly. If you accumulate more starter than you need, simply pour a few cups down the drain before feeding it.

A BEGINNER'S BASIC SOURDOUGH STARTER USING YEAST

Steps:

• Gather the ingredients.
• In a medium bowl, add the warm water and yeast. Mix until the yeast is dissolved.
• Stir in the flour and mix until smooth.
• Transfer the starter into a container at least 4 times larger than the liquid starter (such as a 1/2-gallon ice cream container or Mason jar). This will allow room for the starter to expand.
• Cover the container with a cloth napkin or kitchen towel and hold it in place with a rubber band.
• Set the starter in a warm spot for five days, stirring once a day. Feed the starter daily or weekly according to the directions provided in the How To Feed Your Starter box below.
• Properly cared for, your starter should be ready to use in five days. Read more about How to Store Your Starter in the box below.

HOW TO MAKE A SOURDOUGH STARTER RECIPE WITHOUT YEAST

Steps:

• Day 1 - In a large bowl, combine 1 cup flour and 1 cup water. Stir with a wooden spoon until mixed. Set on the counter at room temperature and cover with a clean kitchen towel.
• Day 2 - Exactly 24 hours after you made your sourdough starter recipe from scratch, remove half of the mixture from the bowl and set aside. This is your sourdough discard. Then feed your sourdough starter recipe for bread by adding 1 cup of flour and 1 cup of spring water. Stir with a wooden spoon until combined. Cover with a towel and let sit at room temperature.
• Day 3-5 - Every 24 hours, repeat the instructions from day 2. Remove half of the mixture and feed your sourdough starter recipe from scratch.
• Day 6-7 - Continue to discard half and add a cup of flour and a cup of water every 12 hours.
• Day 7 - Transfer your sourdough starter to an airtight container and place in the fridge. Feed it once a week to keep it going. You'll remove half of it each time you feed it.

NO YEAST? NO PROBLEM! HERE'S HOW TO MAKE SOURDOUGH BREAD STARTER WITHOUT YEAST

Steps:

• Basic Sourdough Starter Without Yeast Day 1: Combine a half cup of flour with a scant half cup of water. Stir vigorously to incorporate air. Cover with a breathable lid and allow to sit in a warm space for 12 hours. Repeat feeding with the same quantities of flour and water. Days 2 & 3: Continue feeding starter as above at the same 12-hour intervals. By the third day, a bit of life should show up. There should be bubbles. A sour smell will begin to be evident. Days 4, 5, & 6: Continue feeding starter as above, but discard all but ½ cup of the starter just before you feed it. You should now see and smell signs of sourdough. More bubbles are forming, the starter is growing in volume in between feedings, etc. Day 7: Your starter should now be very airy when it hits its peak, 4-8 hours after a feed. Continue feeding as on days 4-6 and feel free to start baking! You have successfully made this easy sourdough recipe without yeast. Continue to feed once per day going forward, if the starter sits at room temperature. You can also store it in a refrigerator and remove it to bake with it once per week. Just be sure to remove it 24 hours before mixing up your dough so you can feed it and let it come to room temperature.

SOURDOUGH STARTER W/O YEAST

Steps:

• Cook potato peelings until tender Set potato water aside to cool and settle for ½ hr. Ladle off 2 c. water, leaving settlings
• In a sterilized 2-quart glass/ceramic bowl, using a wooden spoon, mix honey, flour and warm water.
• Mix until thick batter forms.
• Leave uncovered in your kitchen for ½ hr. to "trap" the yeast spores in the air.
• Cover loosely with lightweight kitchen towel.
• Let stand in warm place for 24 hours.
• Stir then cover loosely.
• Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour... stirring once a day.
• Place in a one quart jar and store in refrigerator.
• *Forevery cup of starter removed, replace with it w/ one c. of spring water and one c. of flour
• *If the starter is not used within one week, you must feed it by removing a cup and replacing it w/ a c. of four and a cup of water*
• If a clear liquid rises to the top of starter during storage, simply stir it back in.
• *If the liquid turns a light pink, it means the starter is beginning to spoil so discard*
• Store in the freezer if you like.
• Just store in a roomy plastic container allowing for freezing expansion.

SOURDOUGH STARTER ( NO YEAST KIND)

Steps:

• Take 1 cup skim milk, cover with a fabric cloth to keep dust out and set aside on the kitchen counter for 2 days until it smells sour.
• Then add 1 cup flour, stir mixture until blended and cover again. With in 2 days this mix will make bubbles and have a spongy look.
• If liquid has separated, stir it back into.
• mixture.
• If no bubbles show by the 5th day after putting out milk, throw out and start over.
• If you want to double the starter at this point you can add an additional 1 cup milk and 1 cup plain flour to the starter, then stir and set aside, loosely covered for a few more hours.
• Then refridgerate. You can bake bread with this at this point, but if a good sourdough flavor is desired, allow to mature in the refridgerator for another week.
• Can be used with my recipe for sour dough bread or any sour dough bread recipe.
• I would also like to mention that I have frozen this starter for as long as six months with good results and no need to feed it. Simply pour 1 cup of starter into a zip lock freezer bag and freeze. To use place on kitchen counter for a day to thaw and either use immediately or leave to foam for a few more hours.