I bought a bread thing to use.I would like to know how much starter I use to make a loaf of bread.the bread thing is used to rise the bread in.do you have a recipe that is exact in using starter and other ingredients.New to using starter.Starter is already made and looking good on the counter.Thanks in advance, Hi Waneeta – You’ll love the flavor that the starter brings to your breads! Add flour and sugar. As long as your starter is active, it should be good. At it’s current state, I cannot stir it. Way too long since I last made any of my own. In your sourdough starter mix it mentions replenishing remaining starter with 3 parts flour to 2 parts water, how much is a part? Hi Caitlin, Discard all but one cup, and set the starter at a warm room temperature (80 degrees is ideal). Also, I’ve noticed sometimes I have to leave it “out” to “work” for two nights, not just one — maybe cuz it’s only 70 degrees in my house, not 85 (?). Happy baking! Discard or bake with the remaining starter. Does this have more of a yeast flavor rather than regular sour dough? I would recommend replenishing it every other time if you’re making bread at least once a week. Once it’s been replenished, allow it to sit at RT for about 12 hours for the yeast to become active again before it’s refrigerated again. It seems to have fallen from grace. Typically a sourdough starter has a low enough pH (acidic) to resist spoilage. I didnt see anything in the original post about feeding the starter with additional sugar? A temperature of 80º to 85º F is best for developing the sour flavor. I hope you will find this information helpful. Stir well and cover with plastic wrap. You don’t need to stir your starter daily, though I recommend it if you can. ©2020 ACH Food Companies, Inc. FLEISCHMANN’S is a registered trademark of AB Mauri Food Inc. Used under license.1-800-777-4959 privacy policy terms of use. Sure, technically you only need flour and water, and in a couple weeks wild yeasts will do their thing, but adding yeast and a bit of sugar kicks everything into turbo. This site uses Akismet to reduce spam. Happy baking! Cover loosely with plastic wrap. I was just wondering why would I want to replenish my starter? I would like to be entered into giveaway. Choose a large mixing bowl or jar that will allow your starter to at least double in size. Kudos to you Red Star. Hi Georgia, Add 1 cup flour and 1 cup water. Hi Paula, techniques & how-tos. My second question is should you feed starter in those 5 days it’s fermenting? But I am out of yeast and wanted to try and make a traditional sourdough starter. I’m not sure if your recipe will actually make a dough. I have a traditional sourdough starter and have made several delicious recipes with it. instant potatoes . I was also able eventually to recapture my other half just by continually “cycling” it (that also took a long time). How thin is it suppose to get? baking from scratch is our mission. I am giving you my email tgsaylors@hotmail.com idk if that’s ok on here if not I am sorry. Have all the pantry essentials on hand . Great advise from Carol and from some of the commenters. Set recipes up for success with these yeast baking tips, Learn everything from kneading to shaping. Starter doubled in size and collapsed as it was supposed to. Hi Celia, Happy baking! I’m in the middle of the KAF one and am confused. Another idea would be simply to add some active dry yeast to (half of) the Alaska Starter as it is — what about that? I have been searching for one that uses all those ingredients. If no bubbles appear, you may want to start over. After using a portion of the starter for a recipe, replenish remaining starter with 3 parts flour to 2 parts water (example: if you use 1 cup starter, add back 1 cup flour and ⅔ cup water) and 1 teaspoon sugar. Start stirring on the next day (day 1), and every day for 5 days. Hi Kurt, We use cookies to ensure that we give you the best experience on our website. If your kitchen is really warm, the yeasts in your starter might eat up all the sugars and need to be fed a day or two earlier. This recipe really kickstarts the starter compared to most traditional ones you see out there. Repeat the above step once a week, allowing the starter to come to room temperature before feeding and removing one cup to bake with. Your email address will not be published. Wow. Stir the liquid (alcohol produced from fermentation) back into the starter. I’m trying to duplicate the flavor of yeast cakes that used to be available. Thanks! I just made bread in the bread machine with it and will be making scones with it today! The sourdough starter can be started in any container that has the capacity for the flour and liquid, AND enough room to expand as it ferments. Is it legitimate? I reduced my starter to 1 cup and fed it 1 cup flour and 1 cup water. Question, if I do not refrigerate the starter and leave it out on the counter, what if anything do I need to change. When I followed the recipe, using 3 1/2 cups of flour and my starter isn’t liquidy at all. Stir your starter occasionally to make sure everything is well incorporated. Use this starter to make any of the traditional sourdough recipes in the Recipe Box. It should get bubbly. I’d love to try this lazy starter if I win the giveaway! You can also use instant yeast (also known as rapid rise yeast). Thanks for sharing. Stir and store in refrigerator. bread is kept on the couner and the sourdough is kept in fridge after day 7? Try feeding the starter with a teaspoon of sugar. Let refrigerated starter come to room temperature before using; this will take about 4 hours. Will this work? The trick is to use commercial yeast to kick off the fermentation process. We’d love if you send us photos of your sourdough baking adventures on facebook or instagram! Then on Day 5, hooch again. Yes it is! Hoping to make a pumpkin bread ð, I have an Amish Friendship Starter and I wil be making the traditional bread. You can also share them on our social media – facebook, instagram and twitter (@redstaryeast / #redstaryeast). You’ll be able to make traditional sourdough bread loaves, or if you want to do some Amish Friendship Bread baking, you can convert a portion of your starter to make an Amish Friendship Bread starter. If you see your name on the list below but haven’t received an email, PLEASE check your spam or junk folders. If you’re not sure if your yeast is fresh, check out this quick tutorial on how to see if your starter is any good. (Also responded via facebook to your question. This may help with how to take care of your hooch issue: https://www.friendshipbreadkitchen.com/faq-what-is-sourdough-starter-hooch/, Your email address will not be published. I had also started a regular sourdough starter to try out baking my own homemade sourdough bread. Both can be kept on the counter as long as you feed them regularly — the sourdough starter likes to be fed A LOT which is why I recommend storing it in the fridge once it’s established. I now know I have more recipes I can use my sourdough starter in by going to red star yeast web site. I made my starter this morning. You can use the sourdough starter in our sourdough recipes — here’s a link: https://redstaryeast.com/recipes/sourdough/. The starter will rise and fall during the fermentation period; it becomes thinner as it stands. Just follow the replenishing steps in the instructions after taking out some of the starter for your recipe. You can also use instant yeast (also known as rapid rise yeast).Â. When do I start to stir it 2 or 3 times per day, described in the instructions on this page? And how often should i be using it? So I’ve got my starter smelling wonderfully and am ready to make a loaf of sourdough wheat! Should I now follow the directions in day 6 and remove 1 cup of starter, add 1 cup water and 1 cup flour again to the 1 cup starter? Amish Friendship Bread Recipes, Tips and Community. Hi Kathy, She used the starter for sourdough bread she made in her bread machine. If it’s good, you can add this yeast mixture directly to the bowl, adjusting the amount of warm water to only 1½ cups since you used ½ cup to test the yeast. I like the results so much, I’m also going to brew some sourdough beer with it, too. The recipe doesn’t say anything about feeding the mixture. Don’t try a recipe that requires any kind of rise as your discard doesn’t have enough oomph to help with that. FAQ – Is my baking powder or baking soda fresh? (But I DID make a separate new-yeast starter of my own, to compare it with the Alaska starter). Hi Bruce, If using a jar or upright container, you can mark or place a rubber band around the level of your starter to help you gauge how much it grows when you’re not looking. I want you to try this lazy starter, or an Amish Friendship Bread starter, or any yeast bread, buns or rolls, but I know that’s near impossible for some of you. What will you make with your 1 cup of Amish Friendship Bread starter? If you need to take a break from your starter, you can freeze it after you feed it. There’s also great info on sourdough starters from our friends at King Arthur Flour >> http://blog.kingarthurflour.com/2012/04/08/maintaining-your-sourdough-starter-food-water-and-time/. Hi Monica, Where are you storing the starter? The sourdough starter I’ve made in the past is more liquidy than this starter turned out. Carol. I keep my heat low in the winter- No higher than 60, and am wondering if I should let my starter stand longer than 5 days? Wouldn’t I just want to use it up & make new starter? Hi Brian, If you’re seeing hooch, it usually means your starter is hungry. I can’t do much right now about the no-flour scenario, but I can do something about the yeast! Hi & Help Please! You can always use the removed cup of starter for other recipes (like sourdough pancakes– yum! If you’re not a winner but would still like to order yeast, I have a special coupon code that gives you 10% off if you order from her directly from her Etsy store (the coupon code will be automatically applied at checkout): www.etsy.com/shop/artisanbakingstuff?coupon=DARIEN10OFF. If your yeast is good, you can use this mixture in place of the yeast in the recipe, and add only 1½ cups warm water in the recipe since you’ve already used ½ a cup in the yeast mixture. Where did I go wrong? Some experts recommend triple or even quadruple the size. Once it is healthy, you can store it in the refrigerator, feeding it every week or two. Stir well. Place it in a new bowl or container the same size or larger (I recommend a large glass storage jar with a latch lid. I finally found a 2 lb. Sometimes even three nights… helps even more. Well — that’s it! This post contains affiliate links. The last paragraph of directions covers replenishing the starter. It was the best, and I would love to replace it. Carol. Thanks for your advice, Carol… R/ Bruce. Repeat the above steps once a week, allowing the starter to come to room temperature before removing one cup to bake with (or discard), and then leave your starter at room temperature after feeding before returning it to the fridge. Carol. Making a starter at home today is relatively easy when using active dry yeast. Generally, if it is used at least every 2 weeks and replenished, it does not require additional feeding. Half of the starter is discarded to keep the yeast growth under control and manageable and the remaining starter healthy. The flour amount is the same amount as starter that you removed; the water is 2/3 of the flour amount. This post might help: https://www.friendshipbreadkitchen.com/faq-substituting-regular-sourdough-starter-in-place-of-amish-friendship-bread-starter/. The site above says I should see that in 5-6 days. Most of the cakes, cookies, pancakes/waffles, scones, and sweet bread recipes in my Recipe Box can be made with 1 cup of your discard, though you may want to tinker with the sugar as the recipes work mainly with Amish Friendship Bread starter, which is a sweet sourdough starter.