SOUR RYE STARTER 1 ea Package dry yeast
2 c Rye flour 1 sl Onion
1 1/2 c Warm water
Mix the flour, water, yeast, and onion together in a wide-mouth quart
jar. Cover with a cloth and put in a warm place for 3 or 4 days or
until it is well fermented, frothy, and smells pleasantly sour.
Remove the onion. Either use, or seal and refrigerate. Can be used as
part of the sponge in all sour rye breads. SAN FRANCISCO STARTER 1
cup milk 1 cup unbleached or all-purpose flour Pour the milk in a
glass jar or bowl and leave uncovered at room temperature for a day.
Measure in the flour, stir and leave uncovered in a warm place for
two to five days, depending on how soon the bacteria begin the
fermentation process. If the mixture should dry out, stir in a
little warm milk. When the starter is bubbly, frothy, and gives off
a pleasantly sour aroma, it is ready. Either use at that time, or
cover tightly and store in the refrigerator. A variation of this is
to mix the milk and flour together in a 1-quart glass jar, and seal
immediately with a rubber sealing ring and a substantial wire clamp.
Allow the mixture to ferment for 5 days. Stir down each day (thereby
letting the accumulated gas escape), and replace the lid. This
starter obviously relies on the bacteria in the milk. RAW POTATO
STARTER 1 cup warm water 1 1/4 cups all-purpose flour 1 tsp EACH salt
and sugar 1 medium potato, grated Mix together the water, flour,
salt, and sugar in a 2-cup measure. Add graded potato sufficient to
make a full 2 cups. Pour the mixture into a wide-mouth glass jar or
small bowl that will hold about 1 quart (to allow for expansion
during fermentation). Place a piece of cheesecloth over the container
and allow it to rest in a warm place for 24 hours. Stir and cover
tightly with plastic wrap which will retain the moisture. The mixture
will become light and foamy in 2 or 3 days. Stir down each day. Pour
the fermented starter into a glass jar, fitted with a tight lid, and
place in the refrigerator. In 3 or 4 days, when a clear liquid
collects on top of the mixture, it will have ripened sufficiently to
use. HONEY STARTER 1 package yeast 2 1/2 cups warm water 2 Tbsp honey
2 1/2 cups unbleached or all-purpose flour Combine the yeast, water,
honey, and flour in a quart jar which has a tight fitting cover. Seal
the jar and let the mixture ferment for 5 days, stirring daily.
Replenish the starter with water and flour in equal portions.
SHEEPHERDER’S STARTER 1 3/4 cups bread or all-purpose flour 1 Tbsp
EACH salt and sugar 1 package dry yeast 2 1/2 cups warm water In a
large bowl, mix together the flour, salt, sugar, yeast, and water.
Cover the bowl tightly with plastic wrap to retain the moisture and
put in a warm place for 4 days. Each day stir and re-cover. When it
has fermented and smells pleasantly sour, it may be used or
refrigerated. HOPS STARTER 3 cups water 1 quart fresh hops or 1/4 cup
packaged dry hops 1/2 cup cornmeal, white or yellow 2 cups mashed
potato 3 Tbsp sugar 2 tsp salt In a saucepan bring water to a boil
and steep hops for 20 minutes. Drain and reserve the liquid; discard
the hops. If necessary add water to make 3 full cups of liquid. Pour
1 cup of the hops liquid in a saucepan and stir in the cornmeal.
Bring to a boil over medium heat, stirring constantly. When it
thickens slightly, remove from heat. In a large mixing bowl combine
cornmeal mixture, mashed potato, sugar, salt, and the remaining 2
cups of hops liquid. Cover the bowl with a length of cheesecloth and
set in a warm place for 24 to 48 hours or until well fermented and
bubbly. Stir every 8 hours or so during this period. When the starter
is frothy and smells pleasantly fermented, pour it into a two-quart
glass jar with a tight fitting lid. Store in teh refrigerator until
clear liquid has risen to the top of the mixture in about 2 days.
Stir down – and it is ready to use. To replenish when only 1 cup
remains: add water, cornmeal, mashed potatoes, sugar, and salt (as
to begin). Set in a warm place. It will ferment and become active in
about 8 hours. Store in the refrigerator. The Complete Book of Breads
From the collection of Jim Vorheis THE HOMESTEAD BBS HST/V32B
(615)385-9421
Yields
1 servings