Once it is healthy, you can store it in the refrigerator, feeding it every week or two. Red Sea Sourdough I keep my heat low in the winter- No higher than 60, and am wondering if I should let my starter stand longer than 5 days? Carol. Thanks, Carol, for the help… Carol. This passion has guided the company throughout its product development and design. Combine the two ingredients and leave covered in your favorite starter container overnight (up to 12 hours). To use the starter, measure out desired amounts as specified in the recipe. I think you can still preserve the old Alaska starter. 1/2 cup all-purpose flour. I’ve been stirring everyday, it has thinned a little, but still more like a dough. The thickness (or thinness) of the starter will vary slightly depending on the type/brand of flour and how it was measured. Yes, you can cut the recipe in half. I’m glad to hear your aunt had a lot of successful breads from her starter! 2 teaspoons salt. Do I need to “replenish ” the starter each time? Add flour and sugar. There’s also great info on sourdough starters from our friends at King Arthur Flour >> http://blog.kingarthurflour.com/2012/04/08/maintaining-your-sourdough-starter-food-water-and-time/. How thin is it suppose to get? Happy baking! I thought you’d want to know about the “purity” of the Alaska starter… at my house, at least, it is…. Let refrigerated starter come to room temperature before using; this will take about 4 hours. About two weeks ago, I noticed that the liquid forming on top had a greenish color. Is it proper to just mix the yeast, water and flour together and then let it sit out at room temp (with daily stirring) for five days without feeding? Please try again later. 5 1/2 cups all-purpose flour. Bahrain Sourdough. You will get the same great flavor that you get with a starter that uses just flour and water (and wild yeast). Question, do I need to feed and discard during the 5 days? 1,539 76. It is a FAST-LEAVENING culture, handles heavy Russian WHOLE WHEAT doughs, and works very well in automatic home bread machines. Thank you so much for the recipe and assistance along the way for all of us newbies!!! After viewing product detail pages, look here to find an easy way to navigate back to pages you are interested in. The sourdough starter can be started in any container that has the capacity for the flour and liquid, AND enough room to expand as it ferments. Thanks for your questions. The filtered water is important because tap water contains chlorine which can kill the yeast. I didnt see anything in the original post about feeding the starter with additional sugar? So very nice! Carol, Impossible to find packet yeast these days (mid-corona.) Give it another couple weeks to really mature, and I expect the sourdough flavor to only intensify. If not, it can be fed with 1 teaspoon of sugar every week or two. Hi Ellen, Wouldn’t I just want to use it up & make new starter? It was gifted to me in 2005 by Butch aboard the sailboat Wild Card while we were cruising in Guanaja, Honduras. My first time! Just follow the replenishing steps in the instructions after taking out some of the starter for your recipe. I love baking bread but since now I worked with the conventional yeast. Years ago I made great sourdough bread using this same starter recipe. What might have caused the bubbles to quit forming? Discard all but one cup, and set the starter at a warm room temperature (80 degrees is ideal). Stir by hand until blended. I found this same recipe, in recipes my mother gave me. No need to fuss with finicky sourdough starter s to add sourdough flavor to any recipe! I have always “guarded” and kept it, but not always used it very often… The woman who gave it to me got it from her grandmother, who took it over the Alaska Trail in 1898…so I want to “keep it going.” Over the years, it has lost some of its “zing” — perhaps because I didn’t use or feed it often enough. When the starter is ready to bake, a spoonful of it can float in lukewarm water. Hi Chloe,
Hi! The sourdough starter I’ve made in the past is more liquidy than this starter turned out. If you’re new to sourdough, and are looking for a sourdough starter to begin, I ship my 13+ year old starter … You may use Active Dry Yeast or Quick Rise (instant) Yeast in the sourdough starter. Hi & Help Please! If no bubbles appear, you may want to start over. And how often should i be using it? He does it with a proofing box made from an inexpensive Styrofoam cooler modified to hold a porcelain light bulb holder, and a 25 watt bulb controlled by an ordinary dimmer switch. This production 'secret' allows us to seal in the freshness and bring you wholesome, quality foods, just as nature intended. This starter is from one of the oldest ethnic bakeries in Egypt. Mine was bubbling and happy on Day 11, and I fed it again with one ounce of water and one ounce of flour. None of our cultures ever use commercial yeast in any form. Hi Michael, It rises well and is one of the MOST SOUR we’ve encountered. I know it says above that the starter will thin out as it stands; but there is virtually nothing liquid about this right now…should I toss it and start over or give it time? Using the recipe below, combine your starchy potato … The bread was actually placed on the village street to rise. Thanks! Plan to prepare your starter a few days before you wish to bake so that it has ample time to develop. Great advise from Carol and from some of the commenters. I ws trying to wait five days before using it, because it sounded like that would be best. Seems like it would make way too much. Hi Kerry, This (at least within the first hour, where I am) looks to mimick the actual sourdough dough that I make with the starter than the starters I’ve made in the past. Where did I go wrong? Whisk the flours together and add to the water/leaven till there are no dry bits of flour. I am giving you my email email@example.com idk if that’s ok on here if not I am sorry. It’s perfectly fine. Thank you, Hi Linda, 1 OZ pouch of dried sourdough culture organisms packaged with the flour in which they were grown, Symbiotic sourdough organisms are resistant to competition from local contaminants, Detailed printed instructions for activation and use are included, This culture is from one of the oldest ethnic bakeries in Egypt, it has a mild flavor and works well in bread machines, Activated sourdough cultures will last you for a lifetime, with minimal care, Previous page of related Sponsored Products. Is it legitimate? Sometimes even three nights… helps even more. The ‘replenish’ depends on how much starter you use for a recipe. This is a delicious recipe. The added yeast in this recipe gives the sourdough starter a faster start. All of our cultures can be used with any of the available home bread machines if used as Ed does for mixing and kneading only. When I followed the recipe, using 3 1/2 cups of flour and my starter isn’t liquidy at all. Let stand in warm place for 5 days, stirring 2 to 3 times each day. I’m in the middle of the KAF one and am confused. sea salt. Thanks! It’s better for two reasons: It gives me more new starter to use that morning, and introducing new flour and water into the old mixture seems to help. Carol. You should not use this information as self-diagnosis or for treating a health problem or disease. Hi! I hope you will find this information helpful. Also, I had always used milk instead of water… but, now that I’m trying both ways, I don’t think I can taste any difference (?). At Bob's Red Mill, we know that you can't rush quality. Happy baking! Continue this feeding daily until you have enough (or a bit more) to make the Red … Carol — Well, thanks, by following your suggestion, I was eventually able to “recapture” my starter — though it took a long time and many cycles. Platinum® Instant Sourdough Yeast by Red Star® NEW! This recipe has the addition of yeast and a bit of sugar to the flour and water. Yes it is! Happy baking! I’m trying to duplicate the flavor of yeast cakes that used to be available. Would you please share her recipe for that starter??? Are the quantities and timing the same? Carol. It seems to have fallen from grace. For example, if you use 2 cups of the starter, add back 2 cups of flour and 1 1/3 cups water, plus a tsp of sugar. With regular yeast bread, you can use a store-bought packet of active dry yeast. In order to navigate out of this carousel please use your heading shortcut key to navigate to the next or previous heading. It should soon become active and you will see bubbles forming. I would suggest using our recommendations listed in this recipe. This starter is from one of the oldest ethnic bakeries in Egypt. The instructions supplied for the starter is unclear about what to do with regard to the first five days after the original starting of the process. Vickie – The difference with this sourdough starter is that you don’t have to wait for the ‘wild yeast’ start fermenting. If using the starter less than weekly, it will need to be replenished – follow the directions listed in the recipe. This homemade sourdough bread recipe is sponsored by One Degree Organics, using their red fife flour.You can find more of my sourdough recipes here.. Hi Lea, I have used just the sourdough starter before when I’ve been reviving an old starter rather than throwing it out. I like the results so much, I’m also going to brew some sourdough beer with it, too. We’d love if you send us photos of your sourdough baking adventures on facebook or instagram! Try feeding the starter with a teaspoon of sugar. Use the spoon and sweep method when measuring flour – spoon the flour into your measuring cup and then level off with a flat utensil. Once it is established, follow the guidelines for feeding/replenishing. If you’re keeping the starter at room temperature, it’s recommended to feed it twice daily. Carol Stevens, you have the patience of a saint! Hi Thelma, It was found in Hurghada on the shore of the Red Sea when it was still just a village. I’ve made the sourdough starter about 2 monts ago, and have used it or fed it every week since then.