nutritional information

Per :

Shortcut Sourdough Starter

Makes 1 1/4 cups starter (enough for 1 recipe)

This simple starter uses quick-rising yeast to begin the fermentation process. (Regular active dry yeast won’t work here.) If you double the recipe, you’ll have a starter you can keep on hand in the fridge. You won't see nutritional information listed for this recipe, as it's not meant to be eaten on its own—it's used in VT's Honey-Wheat English Muffins, Multigrain Sandwich Loaf, Sourdough Sandwich Loaf, and Blueberry Sourdough Pancakes.
  • 1 cup all-purpose flour, plus more for feeding starter
  • ¼ tsp. quick-rising yeast, such as Fleischmann’s RapidRise

1. Combine flour and yeast in nonreactive bowl; stir in 1 cup warm (110°F) water. Cover bowl loosely, and set aside in temperate spot (72° to 74°F) 12 hours. Starter should get bubbly and smell yeasty.

2. Stir starter, then discard half. Stir 1/2 cup flour and 1/2 cup lukewarm water into starter. Cover. Feed starter in this manner, discarding half of starter, and stirring in 1/2 cup flour and 1/2 cup lukewarm water every 12 hours for 72 hours. Starter should be bubbly with pleasant sourdough aroma. (If aroma is faint or you want more pronounced sourdough flavor, feed starter another day to develop more flavor.)

March 2011 p.55

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comments

Sourdough starter

Edward Clark - 2014-07-20 23:58:33

Being that I'm insanely frugal, I can't bear to toss some of the starter, even into the compost,  but  vegetarian time's recipe calls for 2.5 cups of it (for a double recipe) so I increase it by starting another bowl. I've found that it's pretty forgiving, and can be maintained by just adding a Tbs each of flour and water per week. Also I did go a period of about 3 months of doing nothing to it, and in this case it survived in the fridge. (Pour off the "hooch", the dark liquid on top.) It smelled horrible at first, like smelly feet, but looking on web, that is okay, and it soon smelled good again. I don't know why you are supposed to toss it, I wondered myself.

Pinky - 2011-12-26 13:44:16

Why do we throw away half of starter. And at the end of the 72 hours do we keep it in the fridge, till we need it.I have never used a starter, and need knowledge. Thank you

Laila Martinez - 2011-12-11 22:26:24

Can I use any kind of flour for a gluten free loaf?

Patty Evans - 2012-02-01 09:03:40