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


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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


    Easy Sourdough Starter

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

    Easy Sourdough Starter Empty Easy Sourdough Starter

    Post by Lobo Mon 11 Jan 2016, 8:58 pm

    Easy Sourdough Starter Img42l
    Easy Sourdough Starter
    Easy Sourdough Starter Translucent
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    Prep Time: 20 minutes
    Cook Time: 0 minutes
    Servings: 12
    For a more sour starter, after the first 48 hours, add 1/4 cup flour and 1/4 cup water, whisk until smooth, and let stand for 24 to 48 hours more. Sourdough starter keeps indefinitely, and its flavor improves with age. Use the starter to make our sourdough bread.





    • 215

    Ingredients:


    • 1 package (about 1 1⁄2 Tbs.) commercial dry
       sourdough starter
    • 1 cup unbleached bread flour
    • 3⁄4 cup lukewarm water (90° to 100°F)
    • 2 Tbs. plain yogurt

    Related Recipes


    Directions:

    In a bowl, combine the dry starter and the flour. Whisk in the water and yogurt until 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 sour smell. 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 1 1/2 cups.

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

      Current date/time is Thu 28 Mar 2024, 9:36 pm