Sourdough Starter – TKD

Here’s the starter recipe.  It’s nothing elaborate.  A basic starter is just water and flour in a warm place and wait for the bubbling to start.  I added a bit of buttermilk powder to mine.  If you don’t have any, I wouldn’t run out and buy it just for this.  Some recipes call for milk or potato flakes, others call for honey.  I did add some honey to mine after it was bubbling pretty good.  This particular batch started life in a plastic soup container from the Chinese take away.  After it was going well, I stopped at a thrift store and found a jar with a wire framed lid with a rubber gasket.  This is where the “Mother” starter resides now. Keep Mother happy and well fed.

Today we had the, now traditional, Sunday Sourdough Pancakes.  Last night we baked some sourdough bread and shared a loaf with a neighbor.  If I get my boat fixed this week we can have some fresh fish (Croaker) and onion rings in sourdough batter.
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Sourdough Starter – TKD

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Serving Size  : 0     Preparation Time :0:00
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Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
1 1/2           cups  wheat flour — AP or Bread flour is fine too.
1 1/2           cups  spring water — or purified water
1/2      teaspoon  buttermilk powder — optional

First, the easiest/quickest way to get this going is to get a starter from a friend and raise it from there.  If this is not feasible, follow the directions below.

Mix ingredients with a non-metallic spoon and put in a glass, plastic or ceramic container.  I use a plastic quart soup container from chinese takeout.  Later I found a large jar with a rubber and wireframe sealed lid in a thrift store.

Every day, Feed the Starter. You should keep the starter in a warm place; 70-80 degrees Farenheit is perfect.  Mine just sits on the countertop.  This allows the yeast already present in the flour (and in the air) to grow rapidly. Temperatures hotter than 100 degrees or so will kill it. Not much else will kill it.  The way you feed the starter is to

1. Throw away 1 cup of it and then 2. add a half-cup of flour and a half-cup of water. Do this every 24 hours. Within three or four days (it can take longer, a week or more, and it can happen more quickly) you should start getting lots of bubbles and a pleasant sour or beery smell. The starter may start to puff up, too. This is good. When your starter develops a bubbly froth, it is done.   You can now build up the quantity of starter kept by adding to it equal amounts of flour and water daily. Don’t worry about a layer of yellowish liquid. This is the Hooch, the alcohol produced from the process. Just mix it back in when you feed it.

When it’s done. Keep the starter in your fridge, with a lid on it. Allow a little breathing space in the lid. If you’re using a mayo or pickle jar, punch a hole in the lid with a nail, that kind of thing. Once the starter is chilled, it needs to be fed only once a week.

When you are ready to use your starter, take it out and let it warm up on the counter and follow your recipes directions.  Don’t forget to replenish the starter.  Leave it out for 12 hours after replenishment and then back in the fridge. Feed once a week if you don’t use it.  Clean out the jar on occasion so it doesn’t get to nasty.

Good luck & share it when you get it going!

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