20 Simple Sourdough Starter Recipes for Homemade Bread
Source: Innazagorulko, AdobeStockHistorically, bread was baked without yeast – live sourdough starters were used instead. However, modern homemakers rarely use this method. And it's a pity, because bread then turns out tastier, more aromatic, and doesn't mold for a long time. We share 20 excellent recipes!
1. Hop Sourdough Starter for Bread
Source: yandex.ruHops can be dried yourself or bought.
You will need: 1 cup hop cones, 260 g rye flour, 2 tbsp honey, 450 ml water.
Preparation: Pour boiling water over the hops and simmer for 15 minutes over low heat. Cool the resulting decoction, strain, mix with honey and flour. Cover the container with gauze and place in a warm spot for 2 days. After this time, feed the starter daily with 50 g flour and 50 ml water.
2. Sourdough Starter for Yeast-Free Bread
Source: pinterest.ruA sharp acetone smell indicates that the starter has failed.
You will need: 200 g whole wheat flour, 200 ml water.
Preparation: Mix 100 g flour and 100 ml warm water, cover with gauze and set aside for 24 hours. Discard half of the mixture, add 50 g flour and 50 ml water to the rest. Mix, cover again with gauze and place in a warm spot for 24 hours. On the third day, repeat the steps: remove half of the mixture, add 50 g flour and 50 ml water. Mix, cover with gauze and place the starter in a warm spot for another 24 hours.
3. Rye Flour Sourdough Starter for Bread
Source: cocinatis.comFeed the ready starter daily with 20 g flour and 20 ml water.
You will need: 150 g rye flour, 150 ml warm water.
Preparation: In a glass jar, mix 100 g flour and 100 ml water. Cover with gauze and place in a warm spot for 2 days. Add 50 g flour, 50 ml warm water and mix again. Cover the starter again with gauze and leave at room temperature for 2 days.
4. Rye Malt Sourdough Starter for Bread
Source: hlebomoli.ruUse unfiltered, non-boiled water.
You will need: 200 g wheat flour, 100 g rye flour, 300 ml water, 1 tbsp white rye malt.
Preparation: Mix 100 g rye flour, malt and 100 ml water. Mix, cover with gauze and place in a warm spot for 48 hours. Discard half of the starter, add 50 g wheat flour and 50 ml water to the rest. Mix, cover again with gauze and place in a warm spot for 24 hours. Continue to "feed" the starter daily using this method. After 4 days, it will be ready.
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5. Pickle Brine Sourdough Starter for Bread
Source: drive2.ruAbsolutely do not add cloudy brine to the starter.
You will need: 200 g flour, 200 ml pickle brine, 1 tbsp honey.
Preparation: In a glass jar, mix 100 g flour, 100 ml pickle brine and honey. Mix, cover with a double layer of gauze and leave at room temperature for 24 hours. Add 50 g flour, pour in 50 ml brine, mix and cover again with gauze for 24 hours. On the third day, add the remaining flour, pour in the rest of the brine and mix. After 24 hours, the starter will be ready.
6. Sourdough Starter for Bread from Soaked Apple Brine
Source: kakprosto.ruIt's best to stir the starter with a wooden spoon.
You will need: 200 g coarse rye flour, 200 ml soaked apple brine, 1 tbsp sugar.
Preparation: Gradually add all the flour to the brine. Mix until smooth, add sugar and mix thoroughly again. Transfer the mixture to a glass jar, cover with gauze and set aside for 24 hours. After this time, "feed" the starter daily with 50 g flour and 50 ml brine.
7. "Eternal" Sourdough Starter for Bread
Source: ghajans.comWithout "feeding," this starter will not last longer than 4 days.
You will need: 300 g wheat flour, 300 ml filtered water.
Preparation: In a glass jar, mix 100 g flour and 100 ml water. Cover with a warm, damp towel and place in a warm spot for 24 hours. Add 100 g flour, pour in 100 ml water and mix until smooth. Cover the container again with gauze and leave for 24 hours. On the third day, remove half of the mixture and discard. Add 50 g flour and 50 ml water to the jar. Mix and cover again for 24 hours. On the fourth day, add the remaining flour and pour in the remaining water. Mix the starter, cover with a damp warm towel and place in a warm spot for another 24 hours.
8. Rye Sourdough Starter for Bread according to GOST
Source: zen.yandex.ruThe water temperature should be between 25-35 degrees Celsius.
You will need: 175 g rye flour, 175 ml water.
Preparation: In a glass jar, mix 25 g flour and 25 ml warm water. Cover with gauze and place in a warm spot for 24 hours. The next day, add 50 g flour and 50 ml warm water. Mix and cover again with a towel for 24 hours. On the third day, add 100 g flour to the jar and pour in the remaining 100 ml water. Mix, cover with gauze and place in a warm spot for another 24 hours. Starting from the fourth day, the starter needs to be "fed" daily with 20 g flour and 20 ml warm water.
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9. Lactic Acid Sourdough Starter for Bread
Source: sshleb.infoIf a crust forms on the surface of the starter, it should be removed.
You will need: 200 ml sour milk, 100 g flour, 1 tbsp sugar.
Preparation: In a glass jar, mix warm milk, flour and sugar. Cover with gauze and place in a warm spot for 24 hours. Starting from the next day, the starter needs to be "fed" daily with 50 g flour and 50 ml warm water.
10. Raisin Sourdough Starter for Bread
Source: вкусняшка-тут.рфThis recipe always yields a successful starter!
You will need: 100 g raisins, 250 g rye flour, 1 tbsp honey, 250 ml water.
Preparation: Rinse the raisins with boiling water, transfer to a bowl and mash with a pestle. Add 100 g flour, honey and 100 ml warm water. Mix, cover with gauze and place in a warm spot for 24 hours. Add 50 g flour, pour in 50 ml water, mix again and cover with gauze for 24 hours. Remove half of the starter, add another 100 g flour and the remaining water to the rest. Mix everything again and leave for 24 hours under gauze. After this time, the starter will be ready.
11. Kefir Sourdough Starter for Bread
Source: spb.tddeka.ruThis starter can be made with rye, wheat, or barley flour.
You will need: 1 cup homemade kefir, 1 cup flour.
Preparation: Pour kefir into a tall glass jar, cover with gauze and place in a warm spot for 2-3 days. Mix the well-soured kefir with half of the flour and leave covered with gauze again for 2 days. Add the remaining flour, mix and cover the starter with gauze for another 48 hours.
12. Oat Flake Sourdough Starter for Bread
Source: пицца-бест.рфThe consistency of the starter should resemble thick sour cream.
You will need: 200 ml water, half a cup of oat flakes, 1 tsp white rye malt, 1 tbsp sugar.
Preparation: Grind the flakes in a blender, mix with malt, sugar and transfer to a glass jar. Add warm water, mix, cover with gauze and place in a warm spot for 24 hours. After this time, the starter needs to be "fed" daily with 50 g flour and 50 ml warm water.
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13. Barley Flour Sourdough Starter for Bread
Source: mondaydelights.ruA good quality starter will smell like yogurt.
You will need: 200 g barley flour, 250 ml warm water, half a cup of raisins.
Preparation: Rinse the raisins with boiling water and transfer to a container. Add warm water and leave for 24 hours. Strain the liquid into a glass jar, add the flour and mix until smooth. Cover the jar with gauze and place in a warm spot for 48 hours.
14. Quick Sourdough Starter for Bread
Source: forumsamogon.ruA very simple way to make sourdough starter for beginners!
You will need: 200 g rye flour, 200 ml warm unboiled water, 1 tbsp honey.
Preparation: In a glass jar, mix 100 g flour, honey and 100 ml water. Cover the mixture with gauze and place in a warm spot for 2 days. Add 50 g flour, pour in 50 ml water, mix and cover again with gauze for 24 hours. After this time, add the remaining flour and water. Mix until smooth, cover the starter with gauze and place in a warm spot for another 24 hours.
15. Wheat Flour Sourdough Starter with Honey
Source: aproduct22.ruFor the first day, stir the mixture every 3-4 hours.
You will need: 200 g flour, 150 ml water, 2 tbsp honey.
Preparation: Mix 100 g flour, 100 ml warm water and honey. Cover with gauze and place in a warm spot for 48 hours. After the specified time, add 100 g flour and the remaining 50 ml water. Mix again, cover with gauze and place in a warm spot for another 2 days.
16. "Russian" Sourdough Starter for Bread
Source: pinterest.ruBread made with this starter turns out very fluffy and delicious.
You will need: 100 g rye bread crusts, 4 tbsp coarse rye flour, 300 ml warm water, 2 tbsp honey.
Preparation: Dry the bread in a pan and pour into a glass jar. Pour in 200 ml water and cover with gauze for 2-3 hours. Mash the softened bread with a fork or potato masher directly in the jar. Add honey, 2 tbsp flour and mix thoroughly. Cover the jar with gauze and place in a warm spot for 2 days. Add the remaining flour, pour in 100 ml water and mix again. Cover the jar with the starter with a towel and place in a warm spot for 24 hours.
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17. Wheat Sourdough Starter for Bread with Raisins
Source: zen.yandex.ruAny type of raisin will work, according to your taste.
You will need: 200 g flour, 100 g raisins, 50 g sugar, 350 ml water.
Preparation: Pour 200 ml warm water over the raisins and leave at room temperature for 24 hours. Strain the liquid into a glass jar, add sugar, half of the flour and mix. Cover with a double layer of gauze and place in a warm spot for 48 hours. Add 50 g flour, add 50 ml water, mix and cover with gauze for 24 hours. After this time, add the remaining flour and water. Mix, cover with gauze and place in a warm spot for another day.
18. Green Tea Sourdough Starter for Bread
Source: pinterest.ruRinse the glass jar beforehand with a soda solution.
You will need: 1 tbsp dry green tea, 1 tbsp sugar, 200 g rye flour, 200 ml water.
Preparation: Brew the dry tea with warm water and leave for 2-3 hours. Strain the tea into a glass jar, add flour, sugar and mix. Cover the container with gauze and place in a warm spot for 48 hours. Starting from the third day, "feed" the starter daily with 20 g flour and 20 ml plain water.
19. Sourdough Starter for Bread with Bran and Honey
Source: ohga.itYou can use sugar instead of honey.
You will need: 150 g wheat flour, 3 tbsp bran, 250 ml warm water, 1 tbsp honey.
Preparation: In a glass jar, mix 50 g flour, bran, 100 ml water and honey. Cover with gauze and place in a warm spot for 48 hours. Add 50 g flour, pour in 50 ml water, mix again and cover with gauze for 24 hours. Add the remaining flour and water. Mix and cover with gauze for another 24 hours. After the specified time, the starter will be ready.
20. Bran Sourdough Starter for Bread
Source: bugun.uzSift the flour thoroughly before use.
You will need: 3 tbsp bran, 100 g wheat flour, 200 ml warm water.
Preparation: In a tall jar, mix bran and 100 ml water. Cover with gauze and leave at room temperature for 24 hours. Add 50 ml water, 50 g flour and mix until smooth. Cover with gauze and set aside for another 24 hours. Add the remaining flour and water. Cover again with gauze and leave the starter in a warm spot for 24 hours.
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