Bread Machine Sourdough Starter (2) Collection

Discussion in 'Food and nutrition' started by Michael Johnson, Jan 22, 2005.

  1. Sourdough Starter
    Yogurt Sourdough Starter

    Sourdough Starter
    Magic Chef/Maytag Corporation

    2 cups warm water
    2 cups bread flour
    1 tbsp. sugar
    2 1/2 tsp. active dry yeast

    Stir all of the ingredients in a large glass bowl - no metal bowls
    allowed as this mixture will absorb the taste of the metal. Cover the
    bowl with a cloth and stir once a day for 4 days. The mixture will
    bubble and smell somewhat. Next cover and refrigerate. Keep replacing
    the amount used by replenishing ingredients in a like quantity - only do
    not add any more yeast. Important - If starter turns to an orange or
    purple color discard at once and begin again.

    Yogurt Sourdough Starter
    Bread Machine Baking for all Seasons
    Yield: 1 1/3 cups

    The bacteria in yogurt are consistent in behavior and produce a nice
    moist loaf with a full sourdough flavor. When the yogurt is added to the
    warm milk, it provides an environment in which the bacteria can grow the
    flour provides the food.

    There are two items that make this starter most successful when you
    begin. The first is that the yogurt and milk are fresh. This just means
    that they haven't been sitting in the refrigerator for days, becoming
    old and sluggish instead of healthy and productive. The second key to
    success is the temperature at which the Sourdough Starter is incubated.
    The sourdough needs to be kept at a constant temperature between
    80°-90°. This can be done by keeping the container near a continuously
    warm fire, on the top of a refrigerator, or on the counter during the
    warm summer months when the weather does not cool down. The temperature
    affects the starter. If it's too warm, the bacteria will die; if it's
    too cold, the starter will develop mold. In either case, it's time to
    begin all over again.

    1 cup skim milk
    3 tbsp. plain yogurt
    1 cup all-purpose flour

    In a 1 quart pan over medium heat, heat the milk to 90 -100 . Remove
    from heat and stir in the yogurt. Pour into a warm 3-6-cup non-reactive
    container with a tight lid. Let this stand in a warm place (80°-90°)
    until the mixture is the consistency of yogurt, a curd has formed,
    and/or the mixture doesn't flow readily when the container is tilted
    (about 18-24 hours). If some clear liquid has risen to the top of the
    mixture during this time, stir it back in. If the liquid has turned a
    light pink, discard and start again. Once the curd has formed, stir in
    the flour until smooth. Cover tightly and let stand in a warm place
    until the mixture is full of bubbles and has a good sour smell (about 2
    days). If a pink liquid forms, discard, and start the process again.

    To store, keep it covered and refrigerate. To feed the starter, bring to
    room temp. Add warm skim or lowfat milk and flour to the starter in
    quantities equal to what you'll be using in the recipe-that is, if you
    need 1 cup of starter, then add 1 cup of flour and 1 cup of warmed milk.
    Stir well and cover tightly. Let stand in a warm place until bubbly and
    sour-smelling and a clear liquid has formed on top (about 12-24 hours).
    Use or cover and chill. Stir before using.

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