Soughdough Starter

I've used this recipe

 with excellent results. However, be aware that when a new starter is begun, it will take several feedings before developing the desired "sour-tangy-taste" strived for in baked goods. When treated with regularly scheduled attention and loving care, your starter will last for literally centuries! Sharing your well-established sourdough starter with other bread-makers in your life makes a very nice gift they'll surely appreciate! - H. Pryor

Sourdough Starter I

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons

2 cups room temperature, non-chlorinated water (or bottled water)

2 cups unbleached all-purpose flour

1. In a 2 to 3-quart glass or ceramic jar or bowl, using a wooden or non-metallic spoon, mix yeast and warm water. Let stand for 10 minutes.
2. Add flour; mix until thick batter forms. Batter need not be smooth.
3. Cover loosely with cheesecloth, lightweight kitchen towel or plastic wrap. Let stand in warm place for 24 hours.
4. Stir; cover loosely. Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour; stirring once a day.
5. Cover loosely with a glass or ceramic lid or plastic wrap and store in refrigerator. If the starter is not used within one week, you must feed it to keep it alive and active by following directions to replenish below. If a clear liquid (an alcohol sometimes called hooch) rises to the top of starter during storage, simply stir it back in, but if the liquid turns a light pink, it means the starter is beginning to break down and spoil; discard and begin again.

To Replenish Starter

After using a portion of starter, replenish with equal amounts of flour and warm water. For example, if 1 1/4 cups of starter were removed to make bread, replenish remaining starter with 1 1/4 cups warm water and 1 1/4 cups flour. Stir well to blend, cover and let stand in a warm place until bubbly, 3 to 5 hours. Store starter in loosely covered glass container in refrigerator. If not used at the end of one week, remove 1 cup starter and discard; then replenish with equal amounts of flour and warm water as instructed.

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Sourdough Banana Bread

2 very ripe bananas, mashed

1 cup sourdough starter
2 cups white bread flour
1 cup whole wheat flour
1 teaspoon salt

2 1/2 teaspoons active dry yeast

1. Place ingredients in the bread machine pan in the order suggested by the manufacturer.
2. Select Sweet setting and start machine.

Makes one (1 1/2 pound) loaf.

Bread Machine Sourdough Bread

NOTE: Do not use the delay bake option with this recipe

Ingredient List:

* 1/2 cup plain, nonfat yogurt
* 2/3 cup water
* 1 tablespoon lemon juice
* 1 tablespoon margarine or butter, softened
* 3.25 cups bread machine flour
* 1 tablespoon sugar
* 1.5 teaspoon salt
* 3 teaspoons regular active dry yeast OR
* 2.75 teaspoons bread machine or quick-acting active dry yeast

Bake on French Bread cycle

Quick Bread Machine Sourdough

List of Ingredients

1 cup water
1 cup bread flour
1/4 teaspoon white sugar
2 teaspoons active dry yeast
7 tablespoons milk
1 teaspoon vinegar
1 tablespoon vegetable oil
1/2 teaspoon salt
1 teaspoon white sugar
3 cups bread flour
2 teaspoons active dry yeast
 
1 In a large bowl, combine 1 cup water, 1 cup bread flour,
1/4 teaspoon sugar and 2 teaspoons yeast; mix well. Cover
with plastic and let sit in a warm location for 6 to 8 hours,
or overnight.

2 The next day, pour overnight starter into the pan of bread
machine. Add remaining ingredients in the order recommended
by the manufacturer. Select cycle; press Start.

Bread Machine Pseudo Sourdough Bread


INGREDIENTS
         3/4 c water
         3/4 c sour cream, room temperature*
         1 T vegetable oil
         1 1/8 t salt
         2 1/2 c bread flour
         1/2 c barley flour**
         2 T dry potato flakes
         2 Tb white sugar
         1 1/2 t active dry yeast

DIRECTION
1  Place ingredients in pan of bread machine in order suggested
by manufacturer. 
Select White Bread setting, and Start

*use only real sour cream.
**If you do not have barley flour on hand, just use bread flour.

Quick Sourdough Bread

Submitted by: Chris

Prep Time: 10 Minutes

Cook Time: 3 Hours

Ready In: 16 Hours 40 Minutes

Yields: 20 servings



"An easy overnight sourdough bread recipe for the bread machine."

INGREDIENTS:

1 cup water

1 cup bread flour

1/4 teaspoon white sugar

2 teaspoons active dry yeast

7 tablespoons milk

1 teaspoon vinegar

1 tablespoon vegetable oil

1/2 teaspoon salt

1 teaspoon white sugar

3 cups bread flour

2 teaspoons active dry yeast



DIRECTIONS:

1. In a large bowl, combine 1 cup water, 1 cup bread flour, 1/4 teaspoon

sugar and 2 teaspoons yeast; mix well. Cover with plastic and let sit in

a warm location for 6 to 8 hours, or overnight.

2. The next day, pour overnight starter into the pan of bread machine.

Add remaining ingredients in the order recommended by the manufacturer.

Select cycle; press Start.