Sourdough Starter

česká verze zde: www.toprecepty.cz/recept/9709-kvasek/

2 cups warm water
1 Tbsp of sugar or honey (optional)
1 Tbsp or packet active dry yeast
2 cups King Arthur Unbleached All-Purpose Flour

Pour the water into a 2-quart jar, add the sugar or honey and the yeast in that order. Stir in the flour gradually. Cover the jar or bowl with a clean dishcloth and place it somewhere warm.

The mixture will begin to bubble almost immediately. Let it work anywhere from 2-5 days, stirring it about once a day as it will separate. When the bubbling has subsided and a yeasty, sour aroma has developed, stir your starter once more and refrigerate it until you are ready to use it. The starter should have the consistency of pancake batter.

Feeding:

Ordinarily, you feed your starter when you remove some to bake with it. A good rule of thumb is to replenish its food and water at least once every 2 weeks. While it’s been stored in the refrigerator, the alcohol will have separated and come to the surface. With a spoon or wire whisk, blend it back into the starter and then measure out the quantity of starter required by your recipe. Replace the amount taken with equal amounts of flour and water, by weight. Since most of our recipes are based on using 1 cup of starter, you would stir in 1 cup of flour (4 oz, 114 g) and ½ cup of water (4 oz, 114 g). Let the replenished starter sit at room temperature for at least 12 hours to give the yeast a chance to multiply and become active before you chill it again.

Yogurt Sourdough Starter

1 cup skim milk
3 Tbsps plain yogurt
1 cup all-purpose flour

Heat the milk over medium heat to 90 -100 °F. Remove from heat and stir in the yogurt. Pour into a warm 3-6-cup non-reactive container with a tight lid. Let this stand in a warm place (80°-90°) until the mixture is the consistency of yogurt, a curd has formed (about 18-24 hours). Stir in the flour until smooth. Cover tightly and let stand in a warm place until the mixture is full of bubbles and has a good sour smell (about 2 days). If a pink liquid forms, discard, and start the process again.

To store, keep it covered and refrigerate. To feed the starter, bring to room temp. Add warm skim or lowfat milk and flour to the starter in quantities equal to what you'll be using in the recipe-that is, if you need 1 cup of starter, then add 1 cup of flour and 1 cup of warmed milk. Stir well and cover tightly. Let stand in a warm place until bubbly and sour-smelling and a clear liquid has formed on top (about 12-24 hours). Use or cover and chill. Stir before using.