Does anyone have the recpice for sourdough starter ?

Question

Or can the starter be ordered already to go, if so where??

Answer 1

King Arthur Flour sells starter mix

But, here is a recipe:
Sourdough Starter
"A starter good for any sourdough recipe."
yield: 1 cup starter every 3 days
INGREDIENTS
3 tablespoons instant mashed potato flakes
3 tablespoons white sugar
1 cup warm water
2 1/4 teaspoons active dry yeast
DIRECTIONS
Combine instant potatoes, sugar, water, and yeast in a covered container. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon.
On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter.
Every five days, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar and 1 cup water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding.

Answer 2

Sourdough Starter

Prepare the starter in a glass container. Store the covered container in the refrigerator when the starter is done. The starter dough may smell very sour and liquid may form on its surface, but this is normal. Stir the starter before each use. After using some of the starter, be sure 1 cup of starter is left in the container.



INGREDIENTS
2 cups all-purpose flour
2 cups warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast

DIRECTIONS
Mix together flour, warm water, and yeast in a large glass bowl. Let stand uncovered in a warm place over night or up to 48 hours. The longer the mixture stands, the stronger the ferment will be.

After fermenting, the starter is ready to use or to store covered in the refrigerator. Feed once or twice a week with 1 cup milk, 1 cup flour, and 1/4 cup sugar; allow the starter to rest at room temperature for several hours after feeding.

Answer 3

Sourdough Starter

Below, a yeast starter and a starter without added yeast.

INGREDIENTS:

Yeast Starter:

1 pkg. active dry yeast
1/2 cup warm water
2 cups warm water
2 cups all purpose flour
1 tbs. granulated sugar or honey

PREPARATION:

Sprinkle the yeast over the first amount of warm water and sugar, stir and let set 10 mins. Add second amount of warm water and flour, beat until smooth, cover with a cheesecloth and let set in a warm place for several days ,stirring several times per day.

When ready the starter should have a sour smell with small bubbles gently rising to the surface. The whole precess will take from 5 to 10 days depending to some extent on the time of year. Place in a jar and refrigerate.

TO REPLENISH

For each cup of starter used, add 3/4 cup of warm water , 3/4 cup of flour , 1 tsp. of sugar or honey and stir well. Cover loosely and allow to set at room temp. for AT LEAST one day. Refrigerate.

FEEDING: If starter is not used regularly stir in a tsp. of honey or sugar about every 10 days.

Non Yeast (Wild Yeast)

2 cups whole milk
2 cups flour
Let the milk set in a warm place such as sunny window uncovered to sour. Add the sour milk to the flour (instant potato flakes can be used) preferably in a crock or clay bowl. It is OK to mix the fresh milk and flour but it might take a day or so longer to get a good starter. Cover with cheesecloth and let stand in a warm place stirring occasionally and the rest is similar to the yeast type.

To replenish, add 1 cup of milk and one cup of flour, cover with cloth and let stand until bubbly. Refrigerate if not to be used for some time.

A bit of honey can be added to "feed" it and give a slightly less sour starter but it really is not required for the effectiveness if the starter.

Answer 4

Sourdough starter is yeast and bacteria in a paste of flour and water. There isn't any single recipe, there are many versions. For purists, it has to contain NO COMMERCIAL YEAST. Fresh flour has naturally occurring yeast in it, always remember to start a batch of sourdough starter with fresh flour. Between this and the wild yeast that floats in the atmosphere, you should have plenty of yeast for your starter.

The simplest recipe is to add one cup warm water to one cup flour in a clean, sterilized, wide-mouthed jar, like a pickle or mayonnaise jar. Stir. Let it set uncovered or lightly covered with a single layer of cheesecloth (so it can catch wild yeast) in a warm place (between 70F-80F). Every 24 hours, throw away 1/2 of your starter and replace with 1/2 cup warm water and 1/2 cup flour. If you have a lot of natural yeast in your local air, in three or four days, you'll find your starter beginning to froth and get a yeasty or beery smell. It might take a week or ten days if you're not lucky.

If it takes longer than 10-14 days, or if it begins to smell rotten, not just sour, or if it develops mold or a black or brown color rather than a white, creamy, light tan or pale yellow color, throw it all away, clean and sterilize your container (it might have picked up some microorganism that kills yeast) and start over. Or you can buy a commercial starter or add commercial yeast to your starter mix. Sourdough purists will cringe, and the snobs among them will look down upon you, but you'll be able to make bread. If you wish to purchase sourdough starter, Google “buy sourdough starter” and you’ll find many choices.

When your starter bubbles a lot (not just at the top) and begins to get spongy (a kind of "pouffy" look), you are ready to refrigerate and/or use.

Keep your starter in the refrigerator, make sure that you have at least one inch of headroom in your jar and leave the lid slightly loosened so gas can escape. Feed once a week, discarding half and replacing with 1/2 cup water and 1/2 cup flour. Sometimes you'll get a layer of watery liquid floating on the top of your starter. This is called "hooch." It contains alcohol and may smell like beer, but it isn't beer. Don't drink it, just pour it off. (Or stir it back in if you're going to be using the starter soon.) If this makes your starter a little dry, just add a bit more liquid when you feed it next. Try to keep the consistency of your starter, well, constant, adding more flour or water as necessary.

I am assuming that you have some sourdough recipes, so I will only add, "Good Luck."

Oh, one last thing. Wild yeast is just that, wild. The yeast that lives at your house is different than at my house. It may even be different than that of the guy across town. Unless you live in San Francisco, you're bread will likely not taste exactly like San Francisco sourdough bread. It will be distinctive to your area. Have fun with that with the snobs. Look down your nose. Give a mildly offended look. "San Francisco sourdough? Certainly not. THIS is OKLAHOMA CITY (or wherever) sourdough."

Answer 5

I'd suggest writing to the address on this website and using this authentic 1847 sourdough starter! It makes wonderful bread.

http://home.att.net/~carlsfriends/source.html

http://home.att.net/~carlsfriends/

Answer 6

u can go to allrecipes.com and look it up