Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sourdough Starter ( No Yeast Kind) Recipe
    Lost? Site Map

    Sourdough Starter ( No Yeast Kind)

    Total Time:

    Prep Time:

    Cook Time:

    240 hrs 3 mins

    3 mins

    240 hrs

    bshemyshua's Note:

    This starter recipe was developed by a bakers school and it has worked very well for me. This uses skim milk because the homogenization/pasturization process not only blends the butter fat in but retards the normal souring process of milk, so milk will not sour first before going rotten, but goes straight to rotten in a little longer period of time. So please stick with skim milk in this recipe.(1 cup flour+ 1 cup milk= 1 cup starter)Cooking time is maturing/ripening time.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 1

    Yield:

    cup batch

    Units: US | Metric

    Directions:

    1. 1
      Take 1 cup skim milk, cover with a fabric cloth to keep dust out and set aside on the kitchen counter for 2 days until it smells sour.
    2. 2
      Then add 1 cup flour, stir mixture until blended and cover again. With in 2 days this mix will make bubbles and have a spongy look.
    3. 3
      If liquid has separated, stir it back into.
    4. 4
      mixture.
    5. 5
      If no bubbles show by the 5th day after putting out milk, throw out and start over.
    6. 6
      If you want to double the starter at this point you can add an additional 1 cup milk and 1 cup plain flour to the starter, then stir and set aside, loosely covered for a few more hours.
    7. 7
      Then refridgerate. You can bake bread with this at this point, but if a good sourdough flavor is desired, allow to mature in the refridgerator for another week.
    8. 8
      Can be used with my recipe for sour dough bread or any sour dough bread recipe.
    9. 9
      I would also like to mention that I have frozen this starter for as long as six months with good results and no need to feed it. Simply pour 1 cup of starter into a zip lock freezer bag and freeze. To use place on kitchen counter for a day to thaw and either use immediately or leave to foam for a few more hours.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Sourdough Starter ( No Yeast Kind)

    Serving Size: 1 (371 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 555.8
     
    Calories from Fat 16
    97%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.5 g
    2%
    Cholesterol 4.9 mg
    1%
    Sodium 147.6 mg
    6%
    Total Carbohydrate 109.0 g
    36%
    Dietary Fiber 3.3 g
    13%
    Sugars 0.3 g
    1%
    Protein 22.6 g
    45%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites