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No Commercial Yeast Starter

No Commercial Yeast Starter

  • Prep

    10 m
  • Ready In

    2 d 23 h 10 m
SUZQ

SUZQ

It may take a little time, but making a good starter is easy! It is best to use organically grown flour and non-chlorinated water because they contain no chemicals which might kill the wild yeast.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 47.7g
  • 15%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Combine flour and spring water in a medium bowl; stir well. Cover loosely with a cloth and let sit on a kitchen counter for 2 to 3 days, or until bubbly.
  2. To use and feed your starter; take out the amount needed for your recipe and then replace that amount with equal parts flour and spring water. If you keep your starter at room temperature it should be fed every other day, and if refrigerated, fed weekly. If you accumulate more starter than you need, simply pour a few cups down the drain before feeding it.
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Reviews

Pathfinder Joe
259

Pathfinder Joe

3/28/2008

Actually the directions given are in this recipe are complete. I have a wild starter that I started this exact way (filtered water instead of bottled) over thirty years ago. I use it to make bread in a bread machine and to make sourdough waffles. I've almost lost it a couple of times, but after adding a little more unbleached flour and filtered water it bounces right back. Again, I've kept this strain going for over thirty years.

ScottyJ
143

ScottyJ

8/4/2009

I have this exact starter. I love it. I gave you 3 stars due to you saying throw a cup or two down the drain. #1 throwing it down the drain will eventualy clog your drain. #2 instead of throwing it away make a banana bread of Pancakes waffels or english muffins with it. TIP. Instead of using 2 cups of water and 2 cups of water to start your starter. Use 1/4 cup of water and 1/4 cuo of flour. I keep approximately 1 cup of starter in the fridge at all times and when I feed I take out 1/2 cup and save it till I have enough to use or I will use it as a sponge starter for a recepie. I do not throw it away. If you must throw it away put it in a paper towel and place it in your compost pile.

BROZZY
113

BROZZY

7/27/2009

I'm two weeks into starting and I've yielded 2 loves of wonderful tangy bread using the "Sourdough Bread III" recipe from this site. I will admit, I wondered how this was all going after week 1. There didn't seem to be much activity, but after doing a search online, I found a sourdough forum. I was comforted knowing I wasn't the only clueless newbie to sourdough bread. The fact that my second loaf turned out well was also confirmation that things are okay. Make sure to use bottled or filtered water. Chlorine from tap water could stop the chemistry. I started with 1/2 cup each flour and water. 2 cups seemed too much when I would only have time to make bread on the weekend. Now I keep in the fridge and 'feed' once a week. Approximately 12 hours before making bread, I take it out of the fridge, feed, and allow it to reach room temp.

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