This recipe for sour starter is original and can not be found in any book. Follow the recipe step by step and allow yourself to make this unique recipe to a tasty end.
A biga, or ‘starter’, adds flavor and extra leavening power to bread dough.
This starter is definitely my favorite active starter in my kitchen. It’s working better than my white flour starter and yeast experiment.
This popular bread (Smørbrøds Brød) is used in Denmark for open-face sandwiches; it should be sliced about an inch thick. It can be made without the wheat flour; the wheat flour helps the loaf rise more quickly.
Takes 3 to 5 days to make this wonderful tasting bread. It rivals San Francisco’s Sourdough!
Ekmek is a light and slightly sour flatbread that tastes wonderful with Havarti cheese. It uses a starter which ferments for 4 days. I recommend using a pizza stone to bake the loaves on. If you’ve no pizza stone, cookie sheets will work also. The recipe seems complicated, but it’s a lot easier than it appears.
A simple way to use your extra Herman Starter. Add one half cup of cheddar cheese for a totally different flavor.
An old-fashioned sourdough rye bread from my grandmother’s 90 year old neighbor! Let the starter rise overnight and make the bread the next day.
THIS IS NOT AN EASY BREAD TO MAKE! It is tricky, but worth the effort for one who loves that very different, pungent smell of salt-rising bread. The cornmeal used for the starter must contain the inner germ of the corn and a constant warm temperature must be maintained.
This bread takes a bit of time, but your effort is repaid with two chewy, flavorful loaves.
It may take a little time, but making a good starter is easy! It is best to use organically grown flour and non-chlorinated water because they contain no chemicals which might kill the wild yeast.
Use unwashed, organically grown red or purple grapes for this recipe. The white powder found on the skins of the grapes is yeast. If you wish, you can switch to bread flour on the 5th day. The starter is fully active and ready to use in 9 days.
This is very good lightly toasted for BLT’s or made into hamburger buns! If you want to up the nutritional value of the bread, just substitute vegetable juice cocktail for tomato juice. Want a zippier bread? Try the spicy vegetable juice cocktail!
A hearty grain and seed filled sourdough bread. Any good sourdough starter will work in this bread. The Rye Starter is just an example of one type of starter to use.
This is a recipe for a sweet sourdough starter known as Herman. There are a number of things that can be made from it. It’s very important to NOT use metal utensils or bowls! It will take 15 days for the starter to mature and be ready to use the first time you make it. After that it can be ready for use every 10 days.
Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. They bake a whole bunch at once, and then you can buy it and freeze extras until the next baking day. It’s the best German bread I know!
Prepare the starter in a glass container. Store the covered container in the refrigerator when the starter is done. The starter dough may smell very sour and liquid may form on its surface, but this is normal. Stir the starter before each use. After using some of the starter, be sure 1 cup of starter is left in the container.
A simple European style country bread. Just enough whole wheat to give it some flavor but not so much that it’s heavy. I use an overnight starter to give it extra flavor.
A delicious way to use your Amish Friendship Starter. It’s packed with apples, nuts and spices.
This bread can be frozen and is very easy to make.