Sourdough (Wild Yeast) Recipes

Baking with Wild Yeast

There are a few very simple rules that you need to follow when working with wild yeast.

• Never use metal bowls or utensils.

• When feeding add at least twice as much flour and bottled water as starter.

• Never store in air-tight containers and clean the storage container before refilling.

• Use high quality flour, never bleached.

• To ensure there is no chlorine, use bottled water.

To Activate Sourdough Starter Flakes

Soak the coated portion of the wooden spoon in 1/2 cup of lukewarm (bottled) water. The dried sourdough starter will turn the water cloudy have 30 minutes or more. Once the starter has dissolved from the spoon add pour the water/starter into a small glass or plastic (never use metal) bowl and blend in 3/4 cup bread flour. The mixture should have the consistence of thick pancake batter, if necessary add more water. Lightly cover the bowl and set in a draft free area. Stir occasionally, and within 8 to 12 hours, you should start to see tiny bubbles as the wild yeast is activated.    It's now time for it's second feeding.

Feeding number two must have twice as much flour and water than starter. Since most recipes do not call for more than 1 cup starter, I usually remove 1/2 cup of starter and pour out the rest. To the reserved starter vigurously stir in 1 cup lukewarm bottled water and 1 cup bread flour. Be sure to use a bowl that is large enough to allow for expansion. Cover and let the starter ferment for another 12 hours . . . it should now be full of bubbles and your wild yeast is  ready for use.

Remove the amount of starter needed for your recipe, always saving ¼ cup for future use.   Store saved starter in a glass or plastic container in the refrigerator. Because of the carbon dioxide is produced by the starter, do not store in an airtight container. I usually store mine in a glass jar, with plastic wrap over the top, and a screw on lid with a small hole poked in the top.

If you have more than ¼ cup of starter left over you might want to consider drying a couple tablespoons on plastic wrap and freezing as back up.   Just thinly spread the starter on the plastic wrap and allow to dry then crush into flakes

Sourdough English Muffins

Makes:  12 to 18 muffins

The Night Before:

BASIC BATTER OR SPONGE

• 1 cup proofed sourdough starter 

• 2 tablespoons honey

• 2 cups milk,

• 4 cups unbleached white flour  (18 oz.)

The Next Morning:

• 1 teaspoon baking soda

• 1 -2 cup unbleached white flour (4.5 to 9 oz.)

• 2 teaspoons salt (preferably sea salt)

• 1/4 cup cornmeal, for sprinkling

The night before mix starter, honey and milk in mixing bowl until smooth. Add 4 cups flour, mixing in 2 cups at a time.  Mix only until the flour is thoroughly wet.  Cover with clean towel and leave at room temperature in a draft free place for 12-16 hours.

The next morning stir down the mixture. Sprinkle a scant teaspoon baking soda and 2 teaspoons salt over the surface of the dough and work into dough.  Flour board with 1 cup flour and knead until dough is medium stiff - adding more flour as needed. The dough should be moist but not sticking to your hands.  Once enough flour has been added, knead an additional 5 minutes until the dough forms a smooth ball.   Roll dough on floured board to about 1/2 inch thick.  Cut the dough with a 3-4 inch round cutter -- keeping them uniform in thickness and diameter.  Place them on wax paper sprinkled with corn meal, taking care that they do not touch. Sprinkle corn meal over tops of muffins.  Allow to rise in warm place, covered, for about an hour or until risen again. Preheat a griddle or frying pan with small amount of butter (add a little olive oil to keep from smoking). If using muffin rings, preheat them on the grill.  Using a low flame or heat setting, bake one side for 4-5 minutes and turn. (Place lid over the muffins to help them cook all the way through.) Turn only once so be sure the one side is browned before turning.

Turn over and squish down a bit with spatula and bake other side for another 4-5 minutes.
Looks like store bought . . . taste even better!!!

Sourdough (Wild Yeast) Bread

Makes:  2 Loaves             Time Required: 3 Days

Preferment:

• 2/3 cup refreshed sourdough starter (4.0 oz.)

•  1 cup bread flour (4.5 oz)

•  1/8-1/4 cup water

Final Dough:

•  4 1/2 cups bread flour (20.5 oz.)

•  2 teaspoons salt

•  1 1/2-1 3/4 cups lukewarm water

DAY ONE: You will need 2/3 cups of active starter so refresh your starter with 2/3 cup flour and 2/3 cup bottled water. Cover and allow it to ferment for 6-8 hours at room temperature.  Once the starter has been refreshed you can continue with the recipe, or refrigerate the bowl over night.

DAY TWO:
If you have refrigerated the starter, remove it from the refrigerator and measure out 2/3 cups and place in a small bowl, cover with towel or plastic wrap and allow to warm up for one hour. If the starter is a room temperature then continue as noted below.

Add one cup of flour to the bowl; add the starter and mix together, adding only enough additional water so that you can knead this into a small ball. Should be about the texture of French bread dough. No need to work it very long, just be sure that the flour is hydrated and the starter is evenly distributed.

Place dough in small bowl sprayed with non-stick cooking oil, turn dough once and cover with plastic; allow to rise until doubled in size, approximately 4 hours. Place in the refrigerator overnight.

DAY THREE
Remove the firm starter from the refrigerator and cut into about 10 small pieces with a pastry scraper. Mist with non-stick spray, cover with a towel or plastic wrap and let sit for 1 hour to take off the chill from the dough. In a  large mixing bowl stir together the flour and salt.  With a large spoon, stir in the starter pieces and enough water to bring everything together into a ball.  If  you are hand kneading, sprinkle counter lightly with flour and knead for 12 to 15 minutes.


If you are using a Kitchen Aid mixer, sprinkle dough lightly and knead with DOUGH HOOK for 4 minutes on medium-low speed; allow dough to rest for 5-10 minutes, and then mix for another 4 minutes.  With both methods, adjust the flour and water as needed. The dough should be firm but tacky, like firm French bread dough.

Lightly oil a large bowl and transfer the dough to the bowl, rolling around to coat with oil. Cover the bowl with plastic wrap and allow to ferment at room temperature for 3 to 4 hours, or until dough has doubled in size.    Gently remove the dough from the bowl and divide into 2 equal parts (approximately 22 oz. each), being careful not to degas the dough. Gently shape dough into a boule, baguette or rolls.

Place the dough in bannetons, proofing bowls, or on parchment-lined sheet pans.  Mist the exposed part of the dough with spray oil and loosely cover the dough with a towel or plastic wrap.
At this point you can either proof the loaves until doubles (2 to 3 hours), or retard overnight in the refrigerator. Or you may wish to do as I do, bake one now and retard the other for tomorrow.  If retarding the dough, remove them from the refrigerator approximately 4 hours before you plan to bake them.

BAKE
Place baking stone on middle shelf and on the bottom shelf place an ovenproof skillet or broiler pan in bottom of oven to use as a steam pan. (I use a cast iron skillet, but a broiler pan will work just fine.).  Preheat oven 500º F.
Ten minutes before baking remove plastic covers. And carefully move dough to peel dusted with cornmeal or semolina flour. Score the top of the dough.  Slide the dough onto preheat baking stone. Pour one cup of hot water into the steam pan and close the door.  After 30 seconds spray the oven walls with water and close the door (careful not to spray glass window).  Repeat twice more at 30 second intervals.  After the final spray reduce the temperature to 450º F and bake for 20-30 minutes or until the loaves are done. The centers should register 197-200º in the center on an instant read thermometer.  When done they will be a rich golden brown and sound hollow when thumped on the bottom. Remove from oven and transfer to wire rack and cool for 45 minutes before slicing.

Sourdough Pancakes

Yields:  4 Pancakes

Basic Batter (Proof the Night Before)

• 1/3 cup proofed sourdough starter 
• 1 cup all purpose flour, (3.38 oz.)
• 1/2 tablespoon sugar
• 3/4 cup lukewarm bottled water (80-85 degrees)

 Pancake Batter

• 1 large egg
• 1 tablespoon milk (more as needed)
• 1 tablespoon melted butter or 1 tablespoon vegetable oil
• 1 cup basic batter (see above)
• 1/2 cup all purpose flour (more as needed)
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda

Night Before -- combine all the Basic Batter ingredients (starter, flour, sugar and water in a large glass or plastic container -- be sure the container is large enough that batter does not overflow as it produces caron dioxide and expands. Allow to sit at room temperature, loosely covered for 6 to 12 hours. (Note: If not using the basic batter right away after proofing, or have some left over, store in a glass or plastic container, cover tightly and refrigerate.).

Next Morning -- in medium bowl, beat egg, milk and butter/oil.  Stir in 1 Cup of Basic Batter.  In a separate bowl, sift or stir flour, sugar, salt and baking soda together; stir into the egg mixture.  Ladle batter on to preheated lightly greased griddle or skillet.  Quickly rotate the pan to spread the batter evenly over the bottom of the pan.   Cook pancakes until golden brown on both sides,
 

Sourdough Carrot Cake

Cake Batter

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 cups finely shredded carrots
• 1 cup oil
• 1 cup sourdough starter 
• 4 eggs

 Cream Cheese Frosting

• 3 ounces cream cheese (softened)
• 1/4 cup butter (softened)
• 2 cups confectioners' sugar (10X)
• 1 teaspoon vanilla
• 1/2 cup chopped walnuts 

Cake Directions:
Preheat oven to 325 degree F.  In mixing bowl stir together four, sugar, salt, baking powder, soda and cinnamon.  Add carrots, oil, sourdough starter and eggs. Mix until moistened  Beat at medium speed of electric mixer for two minutes.  Pour into a greased and floured (I use PAM) 13x9 baking pan.  Bake in 325 degree oven for 55 minutes.  Cool thoroughly. Spread with Cream Cheese Frosting and sprinkle with chopped walnuts.
 
Cream Cheese Frosting:.
In small bowl beat together cream cheese and butter.  Slowly beat in powdered sugar. Beat until smooth.  Add 1 teaspoon vanilla.

Sourdough Sandwich Rolls (Schlotzky Style)

• 1 tablespoon instant yeast
• 1/2 cup water, approximately
• 1 cup sourdough starter, refreshed
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1/2 cup dried whole milk
• 3 cups unbleached all-purpose flour
• 2 tablespoons butter or 2 tablespoons oil
• 1 egg
• cornmeal (for dusting) 

Mix all of the ingredients together -- by hand, mixer, or in a bread machine or food processor -- just until the dough comes together; it will remain slightly sticky and soft.  Remove dough from bowl onto a well-floured surface, and let it rest for 30 minutes.  Roll the dough into a 16 1/2 x 8 1/2-inch rectangle approximately 1/3 to 1/2-inch thick. Cut it into eight 3 3/4-inch (approximately) circles. Dust a baking sheet with cornmeal; grease the English muffin rings (or other round, metal rings approximately 3 3/4 inches in diameter), and place them on the baking sheet. Fill each ring with a piece of dough; sprinkle the tops with cornmeal.  Place a baking sheet on top of the rings and dough, and let the buns rise for 40 minutes.

Bake the buns in a preheated 375°F oven for 20 to 25 minutes, until they're lightly browned top and bottom. Remove them from the oven. After cooling for 10 minutes, remove rings move to wire rack.