how to make a starter for sourdough rolls?

Answer 1

This recipe is one I use time and time again and it works wonderfully.

3 cups flour
1 tbsp yeast
1 cup water

Cover and let sit for a week before using. Put it in the refrigerator after that point. When you take some out, add another cup of flour and 1/2 cup water and then don't touch it for a few days.

Answer 2

Ouch!

There were multiple sources of leavening available for early bread. Air borne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer to produce "a lighter kind of bread than other peoples". Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast. The most common source of leavening however was to retain a piece of dough from the previous day to utilize as a form of sourdough starter.

Best to ask a baker for some.

Answer 3

1 can of evaporated milk
1 stick of butter
1/2 tsp salt
1 tsp sugar
1.5 tsp of yeast
1 cup of flour -- bread flour or all purpose

The mixture should resemble the viscosity of condensed milk. Add more flour / canned milk if needed.

place in a deep plastic contain with a tight fitting lid. let sit for 3 days. stir each day.

Sour dough is forgiving. There are variations. Also, some people refer to the starter by the nicknames "herman" and /or "fred."

using yahoo / google, look up Amish sour dough starter for many more suggestions.

Answer 4

Sour dough starter

1 pkg. active dry yeast
1 qt warm water
2 Tbsp. sugar
4 cups flour (all purpose)
Beat to mix and cover then put in a warm place to ripen 2-4 days.

Answer 5

Google it!
Or.........
www.cooks.com