Bread Machine (99 page)

The quantities I give here are for replenishing a starter by a lot; if you are feeding a starter you have not used, you can feed it with less, as long as you add equal amounts of flour and water.

Sourdough starter

1 to 1
¹
/
₃
cups any flour

1 to 1
¹
/
₃
cups water

1 heaping tablespoon plain yogurt or a pinch of sugar, optional

Let the refrigerated starter come to room temperature. Stir the separated grayish-yellowish liquid back into the mixture. If you are only feeding the starter and have not just used some of it, you may wish to discard half of it if you don’t want to accumulate too much. Pour the remaining starter into a medium bowl. Add 1 to 1
¹
/
₃
cups of flour (unbleached all-purpose, medium to course-grind whole wheat, medium rye flour, or other, depending on the type of starter), and an equal amount of water. If I really want to increase the activity of the starter I also add a heaping tablespoon of plain yogurt or a pinch of sugar, as extra food for the yeast. If you have about 1 cup of starter to replenish, the proportions given here will mix into a thick, creamy mass.

Wash out the container in which the starter had been stored using soap and hot water, or run it through the dishwasher, to get rid of any remaining bacteria. Then return the starter to its original container and cover it with several thicknesses of cheesecloth held in place with a rubber band. Let the starter stand at room temperature, stirring several times a day, until bubbly, overnight to 2 days, depending on how sour you want it. It will continue to bubble and expand. If the starter turns color, has an unpleasant aroma, or grows any type of mold, the starter is out of balance and must be completely discarded. Do not leave the starter at room temperature longer than 5 days without feeding it.

After the starter has been allowed to stand at room temperature to ferment, cover it with a layer of plastic wrap held in place with a rubber band, or transfer it to a freezer-quality self-sealing bag, and refrigerate it. The best starters are those used and replenished daily to weekly.

SUZANN E’S SOURDOUGH STARTER               
Makes 2 cups starter

M
y friend Suzanne Rosenblum believes that it is best to make a new starter for each batch of bread. For this starter, use an unpasteurized apple cider vinegar that has the “mother” floating in it, if you can. This starter does not need to be fed (Suzanne believes that feeding changes the initial sour flavor); when it gets to the desired point of sourness, it is ready to use. The whole process takes as little as three days. I also like this starter made with all or part whole wheat or spelt flour. Divine!

INGREDIENTS

One 8-ounce container sour cream (not imitation, lowfat, or nonfat)

¹
/
₂
cup warm water

3 tablespoons apple cider vinegar

¹
/
₈
teaspoon active dry, bread machine, or SAF yeast

³
/
₄
to 1 cup unbleached all-purpose or bread flour

Whisk the sour cream until smooth in a medium bowl. Add the water and vinegar, and sprinkle with the yeast. Add the flour. I prefer to use the full cup, but Suzanne likes her starter liquidy, so she adds only 34 cup. Add a bit more flour to adjust the consistency to that of a pancake batter.

Transfer to a plastic container or crock. Cover with a few layers of cheesecloth and secure with a rubber band; then cover loosely with plastic wrap. Let stand at warm room temperature for 24 hours (80°F is optimum). It will start to bubble immediately and have a fresh, creamy smell that will gently sour. You can begin using the starter after 2 to 5 more days. The longer it sits, the more sour it will become. If you have not used the starter 6 days after you made it, store it in the refrigerator, covered loosely, until you are ready to use it. For information about maintaining your starter, see
Technique: Building and Maintaining a Sourdough Starter
.

GERMAN BEER STARTER               
Makes 1
¹
/
₄
cups starter

T
his is a luscious starter, strong, and perfect for whole grain breads (I also use it for
Sourdough French Bread
). It will bubble quickly because of the added punch from the beer, which the yeast loves. There are all sorts of interesting beers available now from microbreweries; try using one such as a pumpkin ale, to make this starter.

INGREDIENTS

³
/
₄
cup unbleached all-purpose or bread flour

2 tablespoons rye flour Large pinch of active dry, bread machine, or SAF yeast

1 cup flat beer

Whisk together the flours, yeast, and beer in a medium bowl. The mixture will be smooth and thick. Transfer to a plastic container or crock. Cover with a few layers of cheesecloth and secure with a rubber band; then cover loosely with plastic wrap.

Let stand at warm room temperature for 24 hours to 48 hours (80°F is optimum), stirring a few times. It will be bubbly and smell strongly fermented. Use immediately or store in the refrigerator, covered loosely, until you are ready to use it. For information about maintaining your starter, see
Technique: Building and Maintaining a Sourdough Starter
.