The best delicious Sourdough Starter And Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sourdough Starter And Bread recipe today!
Hello my friends, this Sourdough Starter And Bread recipe will not disappoint, I promise! Made with simple ingredients, our Sourdough Starter And Bread is amazingly delicious, and addictive, everyone will be asking for more Sourdough Starter And Bread.
What Makes This Sourdough Starter And Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sourdough Starter And Bread.
Ready to make this Sourdough Starter And Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-MARY GEORGE (GVJN88B)
2 c Skim milk
2 c Bread flour
1 pk Yeast
Place milk in a glass container and allow to stand at room temperature for
24 hours. Stir in flour and yeast. Leave uncovered in a warm place for 2-5
days, depending on how long it takes it to bubble and sour. If it starts to
dry out, stir in enough tepid water to bring it back to the original
consistency. Once it has a good sour aroma and is full of bubbles, it is
ready to use. Try to maintain about 1 and 1/2 cups of starter. Each time
part of the starter is used,
replenish with a mixture of equal parts milk and flour. Leave at room
temperature several hours or overnight, or until it begins to fill with
bubbles. Then cover and store in refrigerator. Starter is best if used at
least once a week. If starter isn’t, used for 2 or 3 weeks, spoon out and
discard about half and replenish as described. Given attention, a starter
becomes more flavorful with age. Starter can be frozen if it is not to be
used for several weeks. This will slow down yeast action and should be left
at room temperature for 24 hours after thawing. Sourdough Bread: 2/3 cup
skim milk 1 cup sourdough starter 3 cups bread flour 2 Tbs.sugar 2 tsp.
lite salt 1 & 1/2 tsp. yeast 2 Tbs. liquid Butter Buds Combine above
thoroughly (using half of the flour) and let stand uncovered to ferment
overnight in a warm place. Next morning, after the mixture has risen and
fallen, stir down any crust that may have formed. Add the rest of the
flour. When thoroughly mixed, turn out onto a board covered with a little
flour so it won’t stick. Shape dough into 2 loaves, put into bread pans,
brush lightly with liquid Butter Buds, and let rise covered until almost
doubled in size. Bake in a pre-heated 400F. oven 45-50 minutes. Note: This
recipe works GREAT in a bread machine. Simply put all of the ingredients in
the machine, adding the dry ingredients first. Yields: 2 loaves (24 slices)
Per slice Fat: 0.21g Calories: 96 Cholesterol:0.42 mg
Carbohydrate:19.7g Protein:2.89g Sodium:10.3mg This was taken from Pam
Mycoskie’s book BUTTER BUSTERS I would highly recommend this book to anyone
who is watching their weight and who is on a heart diet.
Yields
1 Servings
Leave a Reply