Youtor
no baking no egg no shortening Star bread recipe
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=A_PghQtLZtk
Ben Starr, the Ultimate Food Geek, shows you that a proper sourdough starter can be made from ANY flour (even bleached, all-purpose flour) and filtered water. He also explains in plain English, with terrible illustrations, and in exhaustive detail, the science behind what sourdough starter really is, and how it works. Endure it, it'll make you smarter! (Part 2: • Sourdough Starter, part 2 ) (Problems and FAQ: • Troubleshooting Simple Sourdough an... ) • Printable recipe: https://ultimatefoodgeek.com/2024/03/... • My baking scale of choice: https://amzn.to/2K66YUU • My Kitchen Toys: https://kit.co/UltimateFoodGeek/my-ki... • DAY 1 - In a quart-sized container, combine 2 ounces (56g) ANY type of flour (fastest results, according to the finished experiment, are with organic, unbleached flour, but conventional wisdom suggested organic, whole grain flours reach maturity fastest) with 4 ounces (113g) filtered water. (Optional but recommended: 2 ounces (56g) unsweetened pineapple, orange, or apple juice, plus 2 ounces (56g) filtered water, for a total of 4 ounces liquid.) Stir well with a clean spoon, cover lightly with lid, and set in a 72F-78F (22C-26C) place. (Warmer is better than colder.) Stir vigorously with a clean spoon several times per day. • DAY 2 - Continue stirring every few hours with a clean spoon. Do not feed. • DAY 3 - Add 1 ounce (28g) of the same flour used in the beginning, and continue stirring every few hours. • Day 4 - Add 1 ounce (28g) of the same flour and continue stirring every few hours. Stir well with a clean spoon, scrape sides of container mostly clean, and place a mark at the level of the starter. This will be your discard line for future feedings. Removing excess starter back to this line will mean you have approximately 8 ounces (226g) of starter left in your container. • Day 5 - Add 4 ounces (113g) of ANY type of white flour (bleached or unbleached, organic or not), and 4 ounces (113g) filtered water. (If you started with whole grain flour, you'll get better results by switching to white flour for feeding from this point forward, but you can stick with your original flour if you wish.) • Wait for the starter to double in volume, almost to the top of the quart-sized container. This may take anywhere from 1-4 days or longer, so wait for it, and be patient! If you notice that the starter is decreasing in activity (it falls to a lower level than it has previously reached...or water begins to gather on the surface), it's time to discard and feed. • Once the starter has doubled itself in volume OR has decreased in activity: • Discard half the starter until you have about 8 ounces (226g) of starter remaining, back to your original line. Feed with 4 ounces (113g) white flour and 4 ounces (113g) filtered water and wait for starter to double again, or to decrease in activity. • When your starter doubles in volume in 24 hours after a feeding, it is robust enough to bake bread. Until you reach that target, keep feeding and waiting for the starter to double (or to decrease in activity), then discard back to your original line and feed again. • Most modern research says that 13 days is the sweet spot when most starters are fully matured, but yours may be ready to bake bread faster than that. If after a week your starter shows signs of vigorous activity in the first 12 hours after feeding, but does not double its volume before deflating back down to a resting stage, change your feeding cycle to every 12 hours. • For my super-simple sourdough bread recipe, see: • (OLD) Simple Sourdough for Lazy Peopl... • For part 2, see: • Sourdough Starter, part 2 • • (Note: As an Amazon associate, if you buy something from my links, I may get a few cents!)
#############################
