Food recipes
Sourdough Starter
Sourdough Starter Ingredients: wheat flour, white, all-purpose, unenriched pineapple juice, canned or bottled, unsweetened, without added ascorbic acid water, bottled, generic Directions: Make seed culture: Combine 1...
Sourdough Starter
Ingredients:
wheat flour, white, all-purpose, unenriched
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
water, bottled, generic
Directions:
Make seed culture: Combine 1 ounce of the flour and 2 ounces unsweetened pineapple juice in a large glass or small nonreactive bowl.
Cover tightly with plastic wrap and leave at room temperature, stirring with a wet spoon twice a day.
Bubbles should appear after 24 to 36 hours.
After 48 hours, add 1 ounce flour and remaining pineapple juice, stirring to incorporate.
Re-cover with plastic wrap and leave at room temperature, stirring with a wet spoon twice a day.
When it is foamy, in 1 to 4 days, combine 2 ounces flour and 1 ounce filtered or spring water in a medium nonreactive bowl.
Add seed culture, stirring to incorporate, and re-cover with plastic wrap.
Stir twice a day to aerate.
When mixture has doubled in bulk, in 1 to 2 days, convert it into a starter: Combine 12 ounces flour and 9 ounces filtered or spring water in bowl.
Add 4 ounces of seed culture mixture (discard the rest, or use to make a second starter) and mix until fully incorporated.
Transfer to a lightly floured surface and knead for 2 minutes.
It should have the consistency of bread dough.
Transfer to a nonreactive bowl and let rest at room temperature until it doubles in size, about 4 to 8 hours.
Knead lightly, then store in container with tight-fitting lid (container must be large enough to let starter triple in bulk).
Store in refrigerator.
Ingredients:
wheat flour, white, all-purpose, unenriched
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
water, bottled, generic
Directions:
Make seed culture: Combine 1 ounce of the flour and 2 ounces unsweetened pineapple juice in a large glass or small nonreactive bowl.
Cover tightly with plastic wrap and leave at room temperature, stirring with a wet spoon twice a day.
Bubbles should appear after 24 to 36 hours.
After 48 hours, add 1 ounce flour and remaining pineapple juice, stirring to incorporate.
Re-cover with plastic wrap and leave at room temperature, stirring with a wet spoon twice a day.
When it is foamy, in 1 to 4 days, combine 2 ounces flour and 1 ounce filtered or spring water in a medium nonreactive bowl.
Add seed culture, stirring to incorporate, and re-cover with plastic wrap.
Stir twice a day to aerate.
When mixture has doubled in bulk, in 1 to 2 days, convert it into a starter: Combine 12 ounces flour and 9 ounces filtered or spring water in bowl.
Add 4 ounces of seed culture mixture (discard the rest, or use to make a second starter) and mix until fully incorporated.
Transfer to a lightly floured surface and knead for 2 minutes.
It should have the consistency of bread dough.
Transfer to a nonreactive bowl and let rest at room temperature until it doubles in size, about 4 to 8 hours.
Knead lightly, then store in container with tight-fitting lid (container must be large enough to let starter triple in bulk).
Store in refrigerator.