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Sourdough Starter (and directions for bread)

What you need: 

2 cups warm water
1 package active dry yeast
2 cups all-purpose flour

What you do: 

Put all ingredients into blender container. Cover and process until smooth. Pour into a 2-quart non-metallic bowl, cover with wax paper and towel and set at room temperature for 48 hours. After 48 hours, cover with a tight- fitting cover and refrigerate.
To Use: Stir, measure out as much as recipe requires, and then add equal parts of flour and water to remaining starter. Use blender to mix flour and water to smooth consistency before adding it to the starter. Let stand, covered, for five to six hours until it bubbles, then cover tightly and refrigerate. Always add flour and water after using some of the starter.
Bread:
1 cup warm water 1 package active dry yeast 2 tablespoon vegan sugar 2 teaspoon salt 2 cups all-purpose flour 1-1/2 cups sourdough starter 3-1/2 - 4 cups all-purpose flour
In large mixer bowl combine water, yeast, vegan sugar and salt. Stir until yeast is solved. Add sourdough starter and 2 cups flour to yeast mixture. Mix until well-blended. Add 3-1/2 cups flour and knead until dough is stiff and elastic. If dough is sticky, knead in enough of the remaining 1/2 cup flour until it isn't sticky.
Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and divide into 2 equal parts. Shape each into a smooth ball, cover and let rest 10 minutes. Shape into 2 loaves and place in loaf pans or shape into round loaves and bake on a cookie sheet sprinkled with cornmeal. Cover and let rise in warm place until doubled. Put pan of water on lower shelf of oven. Preheat oven to 400 degrees F. Bake 40-50 minutes. Cool on rack.

Preparation Time: 
Cooking Time: 
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Recipe Category: 

SO HOW'D IT GO?

this bread is delicious! baked for 40 mins and used a combo of wheat flour, white flour, 1/2 cup wheat germ, and some cake flour when the others ran out ;) also used a different starter with just equal parts water and flour in a mason jar- poured a little out every night and replaced with half cup flour and water (starter was 2 weeks old)

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I have made a sour dough starter without the yeast and it is still going strong.  It takes longer to make but lasts longer then one loaf of bread.  You just add equal amounts of water(filtered water works best) and flour.  Let it sit for 24 hours and remove some of the dough.  Feed it equal amounts of flour and water.  Do this until it begins to bubbly a couple hours after feeding, then use in your recipe.  Store it in the fridge and feed once a week.

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Ummmm, I thought the point of having starter was so that you didn't have to add any more yeast yet this recipe calls for another packet of yeast to be added as well  as the starter.  Isn't that redundant? 

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I think that sourdough starter would pretty much always be vegan.  i think it's only sweet starter breads like Amish friendship bread where the starter contains milk.  I guess you never know unless you call, but I'd think you'd be in the clear.

so speaking of amish friendship bread..(which by the way is not something you give to friends because it's kinda annoying haha..amish ENEMY bread. :) ) does anyone know of a veganized recipe? i had that stuff once and it was very delicious..

(umm. it is the stuff where its like cinnamon-y and you have to add  pudding mix or soemthing, right? and you get it in a bag and its like a chain letter except bread?)

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I think that sourdough starter would pretty much always be vegan.  i think it's only sweet starter breads like Amish friendship bread where the starter contains milk.  I guess you never know unless you call, but I'd think you'd be in the clear.

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Yeah, that's what I thought..plus, the packaging said, "manufactured on equip. that may process milk..etc.," so, I figured that probably meant no dairy in the product! I just don't like calling people! : ) Thanks

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I have a question about starters..
Doing our grocery shopping this week my husband and I had to find a different bread to buy at our organic market b/c the usual wheat loaf we buy was all gone. One local bakery had a sourdough loaf there..that had the regular ingredients, including "sourdough starter." I was pretty sure this would be vegan..so we bought it..and I haven't really found anything that conclusively tells me if starters are usually vegan. I only found one starter recipe online that had milk in it, and the others were just yeast, sugar, and water. Should we continue to buy this bread?!

Most starters I've heard of are naturally vegan, so I say you're in the clear. But you could probably call the bakery to double-check if you're really concerned! :-)

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I have a question about starters..
Doing our grocery shopping this week my husband and I had to find a different bread to buy at our organic market b/c the usual wheat loaf we buy was all gone. One local bakery had a sourdough loaf there..that had the regular ingredients, including "sourdough starter." I was pretty sure this would be vegan..so we bought it..and I haven't really found anything that conclusively tells me if starters are usually vegan. I only found one starter recipe online that had milk in it, and the others were just yeast, sugar, and water. Should we continue to buy this bread?!

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I'm so excited to try this!  I love sourdough, and have wanted starter forever.  Thanks for posting this!

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this does look fun! i wanted to add that, in my reading of making starters, that it is possible for them to "go bad" while they are first being created. if your starter smells funky and bad (vs. yeasty and doughy) toss it out and start over.

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