Homemade Breads and Buns  Sourdough Starter

Homemade Breads and Buns
Sourdough Starter
Food Guide Pyramid

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· Bread and Bun Recipes:
· Two-Hour Buns
· 20 Minute Buns
· Air Buns
· Easy Butterhorns
· Caramel Sticky Buns
· Cheese and Bacon Biscuits
· No-Knead Cinnamon Buns
· Cinnamon Raisin Bread
· Eggnog Quick Bread
· English Muffin Cheese Loaf
· French Toast Strata
· German Buns
· Hazelnut Chocolate Chip Scones
· Hearth Bread
· Hobo Bread
· Hunza Breads
· Sunflower Seed and Oat Bread
· Pancakes
· Pepper-Cheese Bread
· Traditional Plain White Bread
· Pumpkin Waffles
· Scones
· Whole Wheat Bread
· Sourdough
· Sourdough Starter
· Basic Sourdough Starter
· Sourdough Starter - (Potato)
· Sourdough Starter - (Vinegar)
· Basic Sourdough Bread
· Sourdough Pumpernickel Bread
· Sourdough Pancakes or Waffles
· Blueberry Sourdough Pancakes
· Sourdough Cornbread
· Sourdough Chocolate Cake
· Sourdough Potato Bread

Recipe courtesy Emeril Lagasse, Emeril Live

  • 1 cup unbleached flour, plus more for feeding
  • 1/2 cup whole-grain rye flour
  • 1 cup bottled still water, plus more for feeding

In a large glass bowl stir flours and water together with a spoon. Cover with a kitchen towel.

Set aside to ferment at room temperature for 2 to 3 days.

It will begin to smell sour but not in an unpleasant way.

Stir in 2/3 cup flour and 1/2 cup water, cover and continue to ferment at room temperature.

Refresh starter in this way every day for 3 days. It will become sharper and more pungent as it sits.

When it is sharp enough for you, begin using it to bake with.

After using the amount of starter you need, the remaining starter should be refrigerated.

Let it come to room temperature each time before use.

CAUTION: Never keep your starter tightly closed! The gasses expelled by the yeast will build up pressure and may cause the container (such as a glass jar) to burst!

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