More Sourdough Starters

PEASANT BREAT STARTER:

1 pkg dry yeast
1 ½ cups warm water (110 F; 43 C)
1 tablespoon non-fat powered milk
1 cup whole wheat flour

In a 2-quart glass mixing bowl dissolve yeast in water. Add milk and while wheat flour. Mix thoroughly. Cover with a clean towel, place in a warm location for 24 hours. Stir down mixture often. Mixture should be thick and bubbly. Starter is now ready to be used or stored in the refrigerator in a covered plastic container with a vent hole until needed as part of the recipe for whole-wheat breads. Replenish with equal amounts of warm water and whole wheat flour at least once a week. If a clear liquid collect on top of mixture, stir down and use as directed. This starter is recommended for use in Peasant Bread or other whole wheat recipes. Be careful not to store for fermenting in an area that is over 90 F; 32 C. If starter becomes inactive, sprinkle with a small amount of yease and mix well. Lumps in mixture will disappear with fermentation.

SOUR RYE STARTER:

2 cups rye flour
1 ½ cups warm water (105 to110 F)
1 pkg. dry yeast
1 slice onion

Mix the flour, water, yeast and onion together in a quart container. Cover with a clean cloth and place in a warm location for 3 or 4 days or until it is well fermented as indicated by a frothy appearance and a plesant sour aroma. Remove the onion. Starter is now ready to be used or stored in the refrigerator in a covered plastic container until needed in sourdough rye breads. Be sure a small hole is punched in cover of container to allow gasses to escape. Also fermentation should not occur in a location above 90 F (33 C) for best results. To keep starter active, feed with equal portions of warm water and rye flour. A small amount of yease sprinkled over top of mixture may be needed if starter doesn't appear active and bubbly.

SOURDOUGH YOGURT STARTER:

1 cup milk
2 tablespoons yogurt, low-fat or plain unflavored
1 cup all-purpose flour

Heat milk until it reaches 100 F (38 C) on a thermometer. Remove from heat and stir in yogurt. Pour mixture into a clean plastic container, cover tightly and let stand in a warm place for 18 to 24 hours. Be sure to punch a small hole in container lid to allow gasses to escape. Mixture should resemble the consistecy of yogurt. A curd should form and the mixture should not flow readily when the container is slightly tilted. If clear liquid rises to the top of mixture, simply stir it back in. If liquid or starter turns pink, discard mixture and start again. After curd has formed, gradually stir 1 cup flour into the starter until smoothly blended. Cover tightly and let stand in a warm place until mixture is full of bubbles and has a good sour smell, approximately 2 to 5 days. Each time you use part of your starter, replenish it with equal amounts of warm milk and flour. Cover and let stand in a warm place several hours or overnight until it is ful of bubbles. Cover and store in refrigerator until needed. Starter should always be a room temperature before using. Low-fat or skim milk may be used in place of whole milk. Always be consistent in type of milk used.

Sandy