Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Classic Sourdough Starter

    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12

    Classic Sourdough Starter Empty Classic Sourdough Starter

    Post by Lobo Mon 11 Jan 2016, 8:52 pm

    Classic Sourdough Starter Img42l
    Classic Sourdough Starter
    Classic Sourdough Starter Translucent
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    Prep Time: 5 minutes
    Cook Time: 0 minutes
    Servings: 24
    Sourdough starter keeps indefinitely, and its flavor improves with age. Use the starter to make our sourdough bread.






    • 1K+

    Ingredients:


    • 2 cups lukewarm water (90° to 100°F)
    • 1⁄3 cup plain yogurt
    • 2 cups unbleached bread flour
    • 1⁄4 cup nonfat dry milk powder or 1⁄4 cup dry
       buttermilk powder

    Related Recipes


    Directions:

    In a bowl, whisk together the water and yogurt. Add the flour and dry milk powder and beat until well blended and smooth. Transfer the mixture to a 1-quart glass jar, ceramic crock or plastic container. Cover loosely with plastic wrap or a double thickness of cheesecloth and let stand at room temperature for 48 hours, stirring the mixture with a whisk twice each day. It will be bubbly, with a fresh sour smell and the consistency of pancake batter. A clear or pale yellow liquid will form on the top; just stir it back in. If the liquid is any other color (such as pink or green), discard the starter and make a new batch. Cover loosely with plastic wrap and store in the refrigerator.

    To use the starter, measure out the amount called for in a recipe and let stand at room temperature until it starts to bubble, about 1 hour. To feed the remaining starter, add 1 cup flour and 1 cup water, stir to incorporate, and let stand at room temperature for 24 to 48 hours to begin fermenting again. Store in the refrigerator, covered loosely. Makes 3 cups.

    Adapted from Williams-Sonoma Collection Series, Bread, by Beth Hensperger (Simon & Schuster, 2002).

      Current date/time is Thu 28 Mar 2024, 9:31 am