Reviving a Dried & Live Sourdough Starter. Scroll down page to view “Reviving a Live Sourdough Starter” video Reviving a Dry Sourdough Starter: 6 min. 38 sec. long Reviving a dried sourdough starter is a fairly simple matter that should meet with success most of the time. This video covers the details but I’ll jot down a few steps here so you don’t necessarily have to. Note: The following written instructions have been revised slightly since the making of the video.
Watch the video but follow the specifics of the written instructions. Soak 1 tsp. dried starter in 1 Tbs. lukewarm purified or spring water for a few minutes to soften.Stir in 1 Tbs. all-purpose or bread flour, cover loosely with plastic and let sit at room temperature for 24 hours. While not necessary, stirring again once or twice during this 24 hours will expedite the process.Stir in another Tbs. of flour and 1 tsp. of purified water and let it sit as before. Post your questions/comments below. Reviving a Live Sourdough Starter: 3 min. 56 sec. long. Artisan Bread in Five Minutes a Day. And I’m not even kidding! Easiest. Recipe. Ever! Thanks to my sweet brother, Ramon, who recently came for a visit, I’ve finally learned to make this delicious recipe for homemade Artisan Bread in 5 Minutes a Day by Jeff Hertzberg and Zoë François. If you’ve been intimidated to make homemade bread, your store bought days are over.
I cannot tell you how easy it is to make this bread… so I’ll show you! Yeast is one ingredient I still don’t quite understand and this recipe allows for you to just dump it in with the rest of the ingredients. Recipe for Homemade Artisan Bread makes 3 loaves 3 cups lukewarm water1 1/2 tablespoons granulated yeast1 1/2 tablespoons kosher or other course salt6 1/2 cups unbleached all purpose flourcornmeal for pizza peel (optional) 1. 2. 3. 4. 5. 6. 7. 8. Now slice and add lots of butter or strawberry jam. Thanks to my brother, Ramon, for taking the time to teach me. How to Make a Sourdough Starter: Day One — Pinch My Salt. Today we begin the great sourdough starter experiment. The goal of this experiment is to catch some wild yeast and try to keep them happy so that they will multiply. By harnessing the power of wild yeast in a sourdough starter, we’ll eventually be able to bake bread without using any commercial yeast at all.
That’s what traditional sourdough is – a bread leavened by wild yeast. The process can be very technical and scientific, but I’m not going to delve into all those boring details right now. Instead, we’re just going to jump in and get started and I’ll explain things as we go. There are several different ways to create a sourdough starter and I don’t know that any one method is truly better than the others. I’m using Peter Reinhart’s method from The Bread Baker’s Apprentice, but what I’m about to share with you is a bit different than what’s in the book. Want to create your own sourdough starter? Here are the instructions (click on the links for photos): Day Seven: Same as above.
Strawberry Lemon Bread Braid - pic heavy - - COOKING. Whee... first time posting up a topic for one of my projects. n.n;; nnneerrrrvooouuusss ss but it's time to stop being a pervy lurker here in the food porn section. I love to cook with my roommate's kids. I love how we can stop and the older two and I work on math when measuring out everything and the three year old and I work on his color recognition. Before the decision to put them into day care, I was their nanny for a while, so seeing them get excited with the new projects and really willing to learn new things makes me happy. n.n I found the recipe for the bread here: At zesteasy.com I'm really working on trying to learn what different ingredients do and how much is really needed for portioning so I can make my own recipes.
Until then, I have to surf the nets for things. My first partner in crime (who was willing to help while the older two were immersed in Guitar Hero), seen here stirring together the milk mixture with the yeast that had already taken it's ten minute warm bath: Super Easy No-Knead Homemade Bread - CRAFTSTER CRAFT CHALLENGES. I was afraid to make bread up until a few months ago, now I make it at least once a week using this incredibly easy no-knead method. If you can stir, you can make this bread. Here's the finished product, served with olive oil, our heirloom tomatoes, greenhouse cucumbers, genovese basil, my home made goat cheese drizzled with a mustard vinegarette.
Let's get started... The ingredients are easy:4 cups of warm (105-115 degrees F) water 7 cups of all purpose flour1 package of yeast1/4 cup sugar1 t. salt Add the sugar and salt to your warm water. Stir the yeast into this warm water mixture then let it sit for about 5 minutes. Stir the yeast mixture into 4 cups of the flour. Cover and let it sit for 2 hours at room temperature. OK, at least 3 hours later - you're ready to bake it. This amount of dough will make four loaves. Using floured hands, stretch your dough into a loaf shape and place it on the cornmeal - dusted pizza stone. This bread freezes beautifully.