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 Adventures With Sourdough
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By: BrendaMTaylor (offline) on Saturday, January 16 2010 @ 04:20 PM EST (Read 1289 times)  
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There are many variations of sourdough starters for you to choose from. Pick one that appeals to you and enter the world of Sourdough Baking.

OutOld Forum - Adventures With Sourdough


Check Out these tips for successful Sourdough..... Out King Arthur Sourdough Primer


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By: BrendaMTaylor (offline) on Thursday, January 21 2010 @ 12:55 AM EST  
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Classic Sourdough Starter

Adapted from Melindalee.com


2 cups, unbleached white flour
1 cup, warm water

Days 1-4: In a medium-size bowl, stir together 1/2 cup of the flour and 1/4 cup of the water. Stir with a wooden spoon, or knead gently until the mixture is uniform - it will be sticky and soft. Place it in a bowl and cover with plastic wrap - or place it in a large jar and cover it. Leave it overnight at room temperature.

Every day for the next 3 days, add another 1/2 cup of flour and 1/4 cup of water to the mixture and stir or knead until smooth - then return it to its container and cover it to stand overnight. The starter will expand slightly and begin to take on an acidic aroma after the second day.

Day 5: The starter is ready, and you are now ready to make bread, waffles or pancakes or the recipe of your choice. If kept refrigerated, bring the starter to room temperature before using in a recipe.

The starter will become stronger over time, so you will need less of it.

If you use the starter less often than weekly, feed the starter every few days by stirring in 1/2 cup if white flour and 1/4 cup, water.




Yogurt Sourdough Starter

This starter takes as long as 7 days to develop. For best results, use milk and yogurt that are fresh.

1 cup, skim or low-fat milk
3 tablespoons, unflavored (live culture) yogurt
1 cup, all-purpose flour

In a 1-quart pan over medium heat, or in a nonmetal container in a microwave oven, heat the milk to 90 to 100 degrees. Remove from heat and stir in the yogurt. Pour the mixture into a warm 3- to 6-cup glass, ceramic, plastic, or stainless steel container with a tight lid.

Cover and allow the mixture to stand in a warm place (80 to 90 degrees) until the mixture is the consistency of yogurt, a curd has formed, and until the mixture doesn’t flow readily when the container is tilted. (It may also form smaller curds suspended in clear liquid.) This process takes 18 to 24 hours. If some clear liquid has risen to the top of the milk during this time, stir it back in. But if liquid has turned light pink, discard the batch and start again.

Once a curd has formed, stir in the flour until smooth. Cover tightly and allow the mixture to stand in a warm place (80 to 90 degrees) until the mixture is full of bubbles and has a good sour smell (2 to 5 days). Again, if a clear liquid forms during this time, stir it back into starter. If liquid is pink, start over. To store, cover and refrigerate.

To feed the starter and maintain a supply: First, bring the starter to room temperature (you can put the container of starter in a bowl of warm – not hot - water to speed bringing it up to temp). Feed it and allow it to stand as described in the paragraph below. Try to feed the starter at least once a month for best results.

To feed the starter: add warm skim or low-fat milk (90 to 100 degrees) and all-purpose flour to the starter in quantities equal to what you’ll be using in the recipe. (For example, if the recipe calls for 1 cup starter, add 1 cup milk and 1 cup flour.) If you wish to feed the starter, and do not plan to make a recipe at that time, simply add the milk and flour to the starter as described - OR you may remove and discard a cup or so of the starter to keep the quantity manageable.

Cover tightly and allow the mixture to stand in a warm place (80 to 90 degrees) until bubbly and sour-smelling - and until a clear liquid has formed on top. This will take about 12 to 24 hours. Use or cover and chill. Stir before using.

If the starter is kept refrigerated, bring the starter to room temperature before using in a recipe.




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By: BrendaMTaylor (offline) on Thursday, January 21 2010 @ 01:02 AM EST  
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Sourdough Waffles

This recipe calls for bought starter, but substitute about 1 cup thick starter for storebought.

For the Sourdough Starter:

1 package, sourdough starter
2 cups, all-purpose flour
2 cups, warm water

For the Sourdough Waffles:

2 cups, sourdough starter
1 1/2 cups, all-purpose flour
1 cup, warm water
3 eggs, separated
1/2 cup, milk
1/2 cup, buttermilk
1/4 cup, butter - melted and cooled
1 tablespoon, sugar
1/2 teaspoon, salt
1/2 teaspoon, baking soda
1 tablespoon, baking powder

vegetable shortening or oil for the waffle iron



To Prepare the Sourdough Starter:

In a large, warm bowl mix together the sourdough starter, flour and warm water. With a wooden spoon stir until mixture is smooth. Cover the bowl with plastic wrap and place in a warm area for 36 to 48 hours. The batter will double in a size and be bubbly on top. The starter is now proofed and ready to use in the recipe.

Measure out the needed amount. Transfer the remaining starter to a container with a tight lid, and refrigerate it for future use. Before using the proofed starter again you must bring it to room temperature.

To Prepare the Sourdough Waffles:

In a large, warm bowl mix together starter, flour and warm water. Cover and allow to stand in a warm place for 12 hours.

After 12 hours: in a large bowl, beat together the egg yolks, milk, buttermilk and butter. Stir in the sourdough mixture, sugar, salt, baking soda and baking powder. Beat until smooth.

In a small bowl, whip egg whites until soft peaks are formed. Fold the beaten whites into the batter.

Preheat the waffle iron. Lightly brush the hot grids of the waffle iron with shortening or oil. Pour in enough batter to fill two-thirds of the waffle iron. Cook until crisp and golden-brown. Repeat with the remaining batter


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By: BrendaMTaylor (offline) on Sunday, January 15 2012 @ 02:58 PM EST  
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Cinnamon Buns

Ingredients

Buns:

Nonstick oil spray
1 cup yeast starter
1/2 cup granulated sugar
1/2 cups vegetable oil
1 tablespoon salt
1 1/2 cups hot tap water
1 (1 tablespoon) package dry active yeast
6 cups all-purpose flour

Filling:

2 sticks butter
1 1/2 cups brown sugar, plus more if needed
1/2 cup ground cinnamon
1 cup chopped pecans
1/2 cup raisins


Glaze/Icing:

4 cups 10x powdered sugar
3/4 cup half-and-half

Directions

Buns

When you are ready to bake, preheat the oven to 170 degrees F. Prepare 2 (9 by 12-inch) rectangular baking dishes by spraying with nonstick oil spray.

In a mixer fitted with a dough hook, mix together starter, granulated sugar, vegetable oil, salt, water, yeast and flour.

After mixing the dough for about 2 minutes, remove the dough to a bowl sprayed with nonstick oil. If the dough mix is too loose, add more flour.

Cover with a towel and let rise until doubled in size. The rising process will take 1 to 4 hours, depending on the altitude and weather at the time and place you are making the buns.

When doubled, dump the whole pile of dough onto a well-floured surface and with a rolling pin manipulate the dough to make a rectangle about 1/4-inch thick.

Filling

Melt 2 sticks of butter to where it is creamy and spreadable. Spread the butter onto the dough triangle making sure you spread thoroughly to all corners. Sprinkle brown sugar and then cinnamon over the butter making sure that the whole triangle is covered, corner to corner. Top with chopped pecans and raisins.

Roll the dough into a tight roll. Cut with a serrated knife into 2-inch long rolls and place into the baking dishes.

If using the rectangle baking dish, snuggle the buns together as if they were trying to keep each other very warm. You might want to manipulate the size of the pan to make sure that the buns are very snug in the pan.

do not cover the rolls, let them rise in an oven set at 170 degrees F to proof until you almost but not quite doubled in size, about 40 to 50 minutes. When you see that they are at that point, turn the oven up to 350 degrees F. Bake for 25 minutes until you see that they are truly golden on the top.

Cool slightly, glaze tops of buns.


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