yeast breads

This was found at alaska.net and trust me works like a charm.  Within 4 days I had the most active starter with a wonderful sour ordor.  I made this starter on my counter top.  After several feedings it continues to improve in flavor.

Foolproof Sourdough Starter

yogurt

milk (skim, regular or buttermilk)

flour

Mix the milk and yogurt together in a glass or pottery container (Do not use metal).

Place lid on it, but don't seal it (sealed starters have been known to explode).

Put mixture in a warm place (80 to 90 degrees) for about 24 hours.

The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.

Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.

It will bubble and have the odor of fermentation--it is ready to use.

Remember the starter is a living thing and needs to be fed and fed frequently when an infant.

I feed the &quot;infant&quot; weekly by placing it on the counter for several hours and allowing it to come to room temperature.

Then remove 1/2 cup starter, discarding the remainder.

Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.

If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.

I am throwing in the towel on this; I have made the starter 4 times and it is not working out for me; it either does not develop or it goes mouldy before I get to the point of fermentation. I have tried different bowl and different temperatures. I picked the recipe because it read 'foolproof'. I have tried to make startes before without success; but I guess I have to admit that I am a real fool when it comes to starters. I will keep trying because it irritates me that I can't make it work. I bake quite a bit of bread and really should know how to get this done.

Follow this easy step-by-step guide to creating a homemade sourdough starter. After about 7 days you'll be ready to make the best homemade sourdough bread, or use the starter to create other amazing sourdough recipes!

Sourdough Starter

flour flour

water

g all-purpose flour

You&rsquo;ll need two large, wide-mouth Weck jars or Mason jars (1 quart size) for this process. First step is to weigh each jar (without the lid) and write that number on the bottom or somewhere else handy. This will be useful when we go to do the feedings each day.

In the morning, combine 100 grams whole wheat flour or whole grain rye flour with 125 grams warm water (80&deg;F) in one of the jars, and mix with a small rubber spatula until well combined. Cover (if using a Weck jar, do not use rubber gaskets or clips; if using a Mason jar, cover with a new lid, but do not tighten) and keep in a warm spot. I like to place mine in the oven, turned off, with the light turned on to create a slightly warm environment. Let the mixture rest for 24 hours.

In the morning, place the second jar (empty) on the scale and tare to 0 grams. Add 75 grams of the starter mixture from the day before and discard the rest. Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80&deg;F) water. Mix well with a small rubber spatula, cover and keep in the same warm spot for another 24 hours. Clean out the first jar and set aside for the next day.

In the morning, place a new, clean jar on the scale and tare to 0. Add 75 grams of the starter from the day before and discard the rest. Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80&deg;F) water. Mix well with a small rubber spatula, cover and keep in the same warm spot for another 24 hours. Clean out the other jar and set aside for the next day.

At this point you might start to see some activity. Don&rsquo;t be discouraged if you don&rsquo;t. Be patient and continue on schedule as directed. This is the first day you&rsquo;ll be doing two feedings&mdash;one in the morning and one in the evening (before bed).

In the morning, place a clean jar on your scale and tare to 0. Add 75 grams of the starter from the day before and discard the rest. Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80&deg;F) water. Mix well with a small rubber spatula, cover and let rest for 12 hours.

After 12 hours (before bed), you can proceed with the second feeding of the day. At this point you can begin using only one jar. Discard all but 75 grams of starter. (This is where the jar weight you wrote down comes in handy. You&rsquo;ll do the math, 75 grams + jar weight = target weight). Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80&deg;F) water. Mix well with a small rubber spatula, cover and let rest overnight.

In the morning, discard all but 75 grams of starter. Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80&deg;F) water. Mix well with a small rubber spatula, cover and let rest for 12 hours. Before bed, repeat with the same measurements and let rest overnight.

On the morning of the 7th day, discard all but 50 grams of starter. Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 100 grams warm (80&deg;F) water. Mix well with a small rubber spatula, cover and let rest for 12 hours. In the evening, repeat the same process as the morning with the same measurements.

At this point, your starter should be rising and falling each day predictably. If you&rsquo;re at day 7 and you aren&rsquo;t seeing constant activity, continue feeding until you see the rising and falling each day. Progress may vary depending on the temperature of your kitchen and water. At this point, you can start using your discard or your starter. Continue to feed it every day, twice a day, as long as you&rsquo;re planning to make bread. You can also place your starter in the fridge and feed it once a week, if you don&rsquo;t plan on making bread as often.

Equipment to make things easy for yourself:.

Two wide-mouth Weck jars or Mason jars (1-quart size) with lids.

Homemade sourdough bread using a mature sourdough starter. It might seem like a lot of work, but it's well worth it. There is nothing better than freshly baked sourdough bread. Once you make it the first time, you'll want to keep doing it again and again, and you can! As long as you maintain a healthy sourdough starter.

Sourdough Bread

sourdough starter

whole wheat flour

g bread flour

450 g white bread flour

salt

g rice flour

Make the levain by combining 25 grams mature starter, 25 grams whole wheat flour, 25 grams bread flour and 50 grams warm water (80&deg;F), in a Mason jar, until well combined. Cover loosely with plastic wrap and store in a warm spot until it doubles in size, about 5 hours. I like to put it in the oven (no heat) with the light turned on.

About halfway through the levain's rising time, make the autolyse. In a large bowl, combine the bread flour, spelt flour and 350 grams of the water. Use your hands to squeeze the flour into the water until all of the flour has been hydrated. Use a plastic dough scraper to scrape any bits of the dough from your hands. At this point, we&rsquo;re not looking for a smooth dough at all. We just want the flour hydrated with water. Cover loosely with plastic wrap and let rest alongside the levain.

This step of the process is called bulk fermentation. At this point your levain should have doubled in size. Measure out 100 grams of levain and add it to the autolyse. Use your hands to incorporate the two mixtures together by poking your fingers through the dough. Then you can start folding the dough unto itself until it becomes uniform. Let rest for 15 minutes. Then sprinkle in the salt and pour the remaining 25 grams water on top. Fold the dough onto itself until it comes together once again. You might find that the water and dough separate a bit but continue folding until the dough becomes uniform and soft.

Cover loosely with plastic wrap and allow to rest in a warm spot until doubled in size, about 4 to 5 hours. This depends on the temperature of your kitchen and the temperature of your water. The best part about this recipe is that you don&rsquo;t have to knead the dough too much. You just have to fold the dough onto itself a few times during this rest.

Every 30 minutes uncover the dough and fold it onto itself by wetting your hands and going into one side of the dough and pulling and stretching it up and over onto itself.  Do this a few times, rotating the dough each time. Cover, return to rest and repeat a few 4 to 5 more times during the bulk fermentation period.

Carefully transfer the dough onto a lightly floured work surface. Fold the dough onto itself from top to bottom and then side to side. Cover loosely and rest for 20 minutes. Flip the dough over and then shape into a round smooth ball as best as you can.

Dust a proofing basket or large round bowl (lined with a clean kitchen towel) with rice flour. Rice flour doesn&rsquo;t absorb into the dough, which will prevent it from sticking to the bowl. Transfer the dough into the prepared basket or bowl, round smooth side down. Cover loosely with plastic wrap and chill in the fridge overnight.

Place a 5 qt or larger dutch oven (with the lid) in the oven and preheat to 450&deg;F for 1 hour.

Remove the dough from the fridge. Cover with a small piece of parchment paper and place a pizza peel or cutting board on top. Flip over and then remove the bowl from the top. Dust the top of the bread with a thin layer of bread flour. Use a sharp bread lame or sharp paring knife to cut a design on top.

Using heavy-duty oven mitts, carefully remove the pot from the oven and uncover. Use the parchment paper to carefully transfer the bread (along with the paper) to the hot pot. Cover and bake for 20 minutes. Uncover and bake for another 30 minutes until deep golden brown and the internal temperature of the bread is 208&deg;F.

Remove the pot from the oven and carefully lift the bread out of the pot, using the parchment paper to grab it. Place on a wire rack and allow to rest for 1 hour before cutting and enjoying.

Here is an excellent Sourdough Starter that you can use to add rich flavor to bread and rolls. This starter takes time to mature, but the taste is well worth the wait. Nothing beats the tang and chewy texture of sourdough bread, especially when it comes straight out of your own oven. From its firm crust to its soft interior, this bread is in a class of its own.

sugar

water, warm

dry yeast (2 1/4 tsp)

white bread flour

milk

DAY 1 Dissolve sugar in 1/2 cup of the warm water in large glass bowl.

Sprinkle yeast into water; let stand 10 minutes.

Stir in remaining 1-1/2 cups water and 2 cups flour.

Cover bowl tightly with plastic wrap and leave overnight at room temperature.

DAY 2 Add Day 2 ingredients 1 cup white bread flour, 1 cup milk and 1/2c. sugar to Sourdough mixture in bowl.

Your sourdough starter should have grown to at least 4 cups, and should be the consistency of thin pancake batter.

If it is thicker, add lukewarm water until the desired consistency is achieved before using it in a recipe.

When your Sourdough is down to 1 cup OR once every 10 days, feed it as on Day 2 and let it grow again.

You can freeze Sourdough mixture for up to 3 months.

Before using, thaw slowly in refrigerator for 24 hours.

Feed it as on day 2 and leave at room temperature overnight before using.

This is not sourdough. Sourdough uses wild yeast that occurs in nature. This recipe calls for &quot;active dry yeast&quot; which is the wrong yeast. In fact that type of yeast will die in a sourdough culture. To make sourdough you use flower and water and time, NOTHING ELSE. &lt;br/&gt;&lt;br/&gt;Sourdough starter has a Lactobacillus culture in symbiotic combination with yeasts. It produces vinegar and alcohol that KILLS OFF the active yeast. &lt;br/&gt;&lt;br/&gt;Active yeast is Brewers yeast, or Saccharomyces cerevisiae. Sourdough is Saccharomyces exiguus. These are completely different species. &lt;br/&gt;&lt;br/&gt;Any and all recipes that use store bought yeast OR NOT SOURDOUGH. They are no more sourdough than what you get at the grocery store, bread with vinegar added, and labeled sourdough.

Make and share this Sourdough Dinner Rolls recipe from Food.com.

Sourdough Dinner Rolls

butter, melted

egg, beaten

To sourdough starter add sugar, salt and melted butter or margarine. 

Add beaten egg, 1 cup of flour and beat until smooth. 

Turn out onto floured surface and knead until smooth and elastic, adding more flour if necessary. 

Place in greased bowl, turning once, cover with a cloth, set in warm place free from drafts and let rise about 2 hours or until doubled in size. 

Punch dough down and repeat process to allow dough to double in size again. 

Punch down dough and shape into desired rolls. 

Place rolls onto a greased baking sheet, set in a warm place free from drafts and let rise about 30 minutes or until doubled in size. 

Bake at 400&deg;F for 20 minutes or until golden brown.

I think this recipe is great.  It has never been t sticky for me, but I never measure out flour.  I just pour, stir and repeat until it =s right.

This is a simple recipe of 1 part by weight starter, 2 parts by weight water and 3 parts by weight flour.  Salt is 2% of the flour weight or 0.06 parts by weight.  This recipe can be enriched for sandwich bread or buns easily by using milk instead of water and adding sugar and oil.
This makes two 1 lb loaves.  To make 2 medium loaves, increase ingredients by 50 %.  This recipe as written can also make 1 large, 2 lb loaf free-standing or in a 9&quot; x 5&quot; loaf pan.  Flo is a pretty french lady on another site who developed the 1-2-3 formula.

Basic Sourdough Bread - 1, 2, 3 Method

sourdough starter (1 oz)

water (2 oz room temperature)

flour (3 oz all purpose unbleached flour)

water (a little less than 1 1/3 cup, or 10.5 oz room temperature)

flour (15.75 oz unbleached bread flour)

salt (0.32 oz table salt)

Starter Sponge: Add starter to the water and wisk together. Add flour, mix well, cover and let sit at room temperature (70 to 75F) until doubled in volume (6 hours or overnight).

Dough: Wisk starter sponge into the water and add enough flour to make a thin batter. Wisk to aerate dough, forming some bubbles. Add the rest of the flour and mix well to incorporate.

Cover the bowl and let rest for 20 minutes to 30 minutes.

Add salt and knead for 8 minutes. Cover and let rest 5 minutes.

Stretch and fold the dough once by stretching dough into a rectangle and folding letter-style side to side and top to bottom.

Place in oiled container (straight sided is best) and mark the point on the container when the dough is doubled.

Stretch and fold the dough for the second time.

Let rise in 75 to 80 F area for 1 more hour or until doubled in volume (total time may be 3 hours).

Remove dough and divide into 2 pieces weighing 1 lb each and one piece the size of a ping-pong ball.

Form smooth balls as a pre-shape and rest covered for 10 minutes.

Shape into batards or torpedo or boule shapes.  If resistant to stretching, let rest for 5 to 10 min and repeat.

Place loaves on  a parchment covered cloth folded to support all sides of each loaf and cover with oiled plastic.

Place the small piece of dough in a small, straight-sided glass and mark doubled volume point with tape or marker or rubber band.

Preheat oven to 425 F	and add a cast iron skillet near the bottom of the oven to preheat as well.

Let rise until 1 1/2 times the original volume. Watch the small piece as a guide.

Add 1 cup of hot water to the skillet carefully to avoid breaking the oven door glass.

Score the loaves with a double edged razor blade.

Place parchment paper and loaves in the oven and using a flat baking sheet or a peel.

Bake for 12 minutes and rotate pan for even cooking.

Bake for 15 to 20 more minutes until browned or 205 F internal temp	Cool on rack.

Found this recipe on the internet, unfortunately I can't remember where.  These take some advance planning, however they are delicious and easy to make!   I've made them in my little galley on the sailboat.  To ensure that muffins are done inside, be sure to bake them on a very low heat.   If using english muffin rings a cookie sheet can be placed over the top after turning them once.

Sourdough English Muffins

honey

(or regular milk)

white flour

baking soda

cornmeal,

Mix starter, honey and milk in mixing bowl until smooth.

Add 4 cups flour, mixing in 2 cups at a time.

Mix only until the flour is thoroughly wet.

Cover with clean towel and leave at room temperature in a draft free place for 12-16 hours.

Sprinkle a scant teaspoon baking soda and 2 teaspoons salt over the surface of the dough and work into dough.

Flour board with 1 cup flour and knead until dough is medium stiff - adding more flour as needed.   The dough should be moist but not sticking to your hands.

Once enough flour has been added, knead an additional 5 minutes until the dough forms a smooth ball.

Roll dough on floured board to about 1/2 inch thick.

Cut the dough with a 3-4 inch round cutter --  keeping them uniform in thickness and diameter.

Place them on wax paper sprinkled with corn meal, taking care that they do not touch.

Allow to rise in warm place, covered, for about an hour or until risen again.

Preheat a griddle or frying pan with small amount of butter (add a little olive oil to keep from smoking).   If using muffin rings, preheat them on the grill.

Using a low flame or heat setting, bake one side for 4-5 minutes and turn.  Place lid over the muffins to help them cook all the way through.  Turn only once so be sure the one side is cooked before turning.

Squish down a bit with spatula and pan bake other side for another 4-5 minutes.

Look like store bought . . . taste even better!

I've been looking for a good recipe for English Muffins after trying several tedious ones that have nowhere near the great results as these do.  I now only use this one.  It makes 17 for me and I use a large electric skillet set at 300 degrees and cook them 6 min. on each side.  I use 1/2 white and 1/2 wheat flour in the starter and knead in white flour in the morning.  We absolutely love them!

Homemade garlic bread is a tried and true versatile bread recipe that pairs with many classic - from pasta to bruschetta toasts to dips for parties. This is a simple, fluffy and delicious homemade Bread Machine Garlic Bread recipe. It will make your house smell great and your tastebuds wishing for more!

Bread Machine Garlic Bread

water (approximately 120°F)

olive oil

bread flour

garlic

¼ tsp yeast (instant, active dry, or bread maker)

Add the ingredients in the order listed to the bread maker pan. Select the basic/white bread setting, choose the 1.5 lb loaf size and your prefered crust color. These are instructions for a Cuisinart bread maker. For other brands, refer to the instruction manual for the correct order to add ingredients.

Optional: At the end of the third kneading cycle, signaled with 6 beeps, remove the kneading paddle. If you miss this step, remove the paddle using oven mitts after the bread cools.

When baking is complete, remove and cool on a wire rack for 10 minutes before slicing.

This is a really easy way to make a good &quot;yeasty&quot; pizza dough! As well as using this recipe for when I'm making pizza, I also use it for when I'm making a focaccia or a calzone. (The preparation time I have given includes the time it takes to make the dough in the machine and the time it takes for the pizza dough to proof - after removing it from the bread machine, 30 minutes.)

Easy Peezy Pizza Dough (Bread Machine Pizza Dough)

yeast

water,

Mozzarella cheese, Camembert, Romano and Feta (for a really, really cheezy pizza!).

Equal parts of basil pesto and olive oil mixed together with Parmesan or Romano cheese.

Plus some roughly chopped sundried or SEMI-dried tomatoes, sliced black olives and LOTS of grated Mozzarella cheese, salt and lost of freshly ground black pepper!

Cranberry jelly, shredded chicken, sliced Brie!

Mozzarella cheese, shredded chicken and sliced avocado!

Place all the above ingredients in the order I have listed into the bread machine.

When the dough cycle is complete, take the dough out of the machine and place in well greased bowl, and roll the dough around (in the bowl) thus 'coating' it in oil.

Cover and leave to rise in a warm place for about 1/2 an hour.

To shape and bake: roll the dough into a circle.

Place on well greased baking tray or pizza pan.

Then add a topping of your choice and bake at 225'C.

NOTE: for a nice crisp and very thin pizza, bake BEFORE adding the topping AND after!

My husband and I love this easy to make dough for pizza and calzones... only thing I found is that in my bread machine I have to add the water FIRST, otherwise all the flour won't mix in.

Top 9 yeast breads recipes from across the web

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Foolproof Sourdough Starter

Sourdough Starter

Sourdough Bread

Sourdough Starter

Sourdough Dinner Rolls

Basic Sourdough Bread - 1, 2, 3 Met...

Sourdough English Muffins

Bread Machine Garlic Bread

Easy Peezy Pizza Dough (Bread Machi...

Top 9 yeast breads recipes from across the web

The most viewed yeast breads recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Foolproof Sourdough Starter

Sourdough Starter

Sourdough Bread

Sourdough Starter

Sourdough Dinner Rolls

Basic Sourdough Bread - 1, 2, 3 Met...

Sourdough English Muffins

Bread Machine Garlic Bread

Easy Peezy Pizza Dough (Bread Machi...

The most viewed yeast breads recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine