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Full Online Book HomeLearning KitchenBread - Starter Sourdough Starter By Joy
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Bread - Starter Sourdough Starter By Joy Post by :frenzy Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1082

Click below to download : Bread - Starter Sourdough Starter By Joy (Format : PDF)

Bread - Starter Sourdough Starter By Joy

Step 1:
1 cup warm water
1/2 cup unbleached all purpose flour
1/8 tsp. yeast

Combine and mix until smooth. Cover loosely with a cloth and let stand until bubbly and fermented. Should be left to rise overnight.

Step 2:
1/2 cup warm water
1 1/4 cups unbleached flour
All of the starter
1/4 cup rye flour for sprinkling

Combine water, white flour and starter. Mix until smooth. Wipe down side of bowl. Sprinkle rye flour over entire surface. Let stand, covered, until doubled in size and flour topping is cracked with wide fissures showing. May take 4-8 hours.

Step 3:
1/2 cup warm water
1 1/4 cup unbleached flour

Add water and 1 cup flour to step 2. Scrape down sides of bowl. Cover with remaining 1/4 cup flour and let rise as before.

Step 4:
1/2 cup warm water
1 cup unbleached flour

Add flour and water to step 3. Mix until smooth. When it is ready to be used, set aside a small amount to be used as starter for next batch.
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2 peeled and cubed potatoes 2 cups warm water 2 cups all-purpose flour 1 teaspoon white sugar (optional) In a medium saucepan, cover potatoes with water. Cook over medium heat until tender, about 20 minutes. Remove potatoes and reserve for other use. Let cooking water cool to lukewarm. Mix flour and 1 cup potato water. Set aside in bowl with cloth or wax paper to cover. Mixture does not have to be mixed smooth: the batter will work out any lumps as it sits. Stir once or twice a day until it smells right. It will have a nice sourdough smell

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3 cups unbleached all-purpose flour -- divided 1 tsp. active dry yeast 2 cups hot water (between 120 and 130 degrees) 1 cup lukewarm water (between 100-115 degrees) Day 1 (A.M.): In a medium bowl, stir together 2 cups of the flour and yeast. Make a well in the center of the flour / yeast mixture and, whisk in the hot water. Continue stirring until the mixture is blended but not completely smooth. It is not necessary to, smooth out all the lumps; they will dissolve, as the mixture starts to ferment. Cover the, bowl with a clean towel and let