Sour Dough Starter From Scratch

Sour Dough Starter
You may need to have this for a basic emergency recipe to have handy. If your over weight you are sensitive to yeast. There is “yeast in the air” and there are starters in HFS and different yeast started than your area on the Internet for sale if this does not work in your area. Remember a sour dough starter is not the same as a yeast starter. (Both is covered on this page.)
Subject: SOUR DOUGH STARTER from scratch... (Called Mother Sponge)
(Mix well in glass type of bottle with lid or crock pot style of jar:)
· 1 cups flour
· 2 cups warm water
· 2 teaspoons honey
2. Leave uncovered to ferment 4 days in warm room. Stir several days in warm room. Stir several times a day to aerate. It will smell yeasty and small bubbles will come to the top.
3. After using, some of the made-made yeast starter in baking, feed the starter to replace amount taken out, using equal parts of flour and water, or potato water. Let stand in warm place 24 hours to be ready to use again.
4. Store unused portion in a refrigerator, tightly covered in a glass jar or crock or crock jar with seal able lids. Shake it often. To activate it again after storage, add 2-3 tablespoons flour and 2-3 tablespoons of water stir and store.
*Next is a yeast starter that can at least help make your yeast go twice as far especially in today’s economy. You can use homemade yeast in replacement for all or part of the commercial yeast in a recipe, but allow 24 hours to bloom and use, replace i.e. Remember to keep all the ingredients going. Feed Me Feed Me!
Sour Dough Started:
http://images.google.com/imgres?imgurl=http://curlydock.files.wordpress.com/2007/01/snapshot-20070105-140039.jpg&imgrefurl=http://curlydock.wordpress.com/
He has pictures of the Yeast variety of the sour dough starter.
Many are commercial freeze dried in pkgs. from your health food stores.
A Sour Dough Starter is not the same as this yeast starter.
Everlasting “Yeast” Starter
In an emergency, we will need a yeast starter it is basic, but has to be fed, so do not ignore.
At today’s prices maybe now.
1. Stir well, then put in warm place until doubled...1-quart warm potato water
½ pkg or ½ tablespoon dry yeast
1 teaspoon salt
2 tablespoons sugar
2 cups flour
Use in place of yeast and part of liquid in yeast breads.
2. Leave a small amount of the yeast mixture for start for next baking, adding all ingredients except yeast.
3. Keep in refrigerator until a few hours before next baking
4. May be substituted for commercial yeast called for in any recipe but allow 24 hours to rise.

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SOURDOUGH BREAD
Ingredients
Sourdough or Sponge called baby sponge use 1 cup four one pound loaf
Warm water (90-100F) 1/3 cup
Salt 1 tsp.
Bread Flour (11-13% protein) 2 cups
If you use yeast (1/4 to 1/2 tsp.) optional
If you want to make a 2 lb loaf just double the recipe
If you need to increase the protein in your flour add 1 Tbs. wheat gluten per cup of flour.
Bread preparation

Combine all ingredients and mix. Knead dough for 15 min if by hand or 10 minutes.
Flatten dough in a large bowl, dust with flour, and cover with plastic wrap. Rest for 6-8 hours in warm place.
Shape dough into desired shapes, baguette or artisan style of loafs etc.
Cover with plastic wrap and let it proof for 4-5 hours or overnight in refrigerator and doubled in size.
Dough will be ready to bake when poked with index finger and the hole stays indented.
With sharp knife cut a design into the top of the bread dough.
Preheat oven to 475 and place a pan with 1-2 inches of water on the bottom shelf of the oven.
Wait till the water is steaming then the oven is ready.
Then reduce the heat to 425F and bake for 30 45 minutes. Cool before cutting.

If you start from a culture, try "Goldrush" http://www.mccornbread.com San Rancisco sourdough is regarded as the benchmark by which all other sourdough breads are judged.


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