Sourdough Starter Analysis

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Sourdough Starter Ingredients 1 pkg. active dry yeast 2 1/2 cups warm water 2 cups all-purpose flour 1 tablespoon sugar Directions Dissolve the yeast in 1/2 cup of the warm water. Stir in the remaining 2 cups of water, the flour and the sugar and beat until smooth. Cover with cheesecloth and let stand at room temperature for 5-10 days or until bubbly. Stir 2-3 times each day. Place the starter in a jar and cover with cheesecloth and place in the refrigerator. Do not cover the jar tightly. To use the starter, bring the desired amount to room temperature. To replenish the starter after using, stir 3/4 cup all-purpose flour, 3/4 cup water and 1 teaspoon of sugar into the remaining amount. Cover it and let stand at room temperature at …show more content…

Melt a slice of butter on the griddle. Once the griddle is hot, add 1/4 cup of batter for each pancake. Cook until golden brown. Flip and cook the other side. Sourdough Biscuits Ingredients 1/2 cup cold butter, cut into small chunks 2 1/2 cups all-purpose flour 1/2 cup sourdough starter 1 tablespoon sugar 1 cup milk 3/4 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda Directions Cut the butter pieces into the flour until it is in tiny pieces. Stir in the sourdough starter, the milk, and the sugar until a soft dough just comes together. Cover and place the mixture in a warm spot to ferment for 7-12 hours. When ready to begin baking, combine the salt, the baking powder, and the baking soda in a very small bowl until evenly mixed. Sprinkle this mixture over the fermented dough and knead until it comes together into a cohesive, soft mass. Roll the dough to 1/2 inch thick and cut with 2- to 3-inch biscuit cutter and place the biscuits ion a baking sheet. Bake at 400 degrees for 20-30 minutes. Yogurt Sourdough Starter Ingredients 1 cup plain yogurt 1 quart warm milk 5 - 6 cups white unbleached flour …show more content…

Let it set in a warm place overnight preferably uncovered so that it may attract spores from the air. Next morning add the flour to your yogurt and milk mixture and mix well. Stir 2 or 3 times daily. It will swell and bubble. You may start using it the third day. Your sourdough should be used and replenished at least once a week. If you use one cup then put back one cup of flour and one cup of warm milk and leave at room temperature or warm area at least one day before storing in the refrigerator. Starter should be room temperature when you use it so take it out the refrigerator the night

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