Sourdough Starter (Buttermilk)
Sourdough Starter (Buttermilk) recipe 911
Mix all ingredients in a glass bowl, cover tightly with plastic wrap and set in warm part of kitchen for 3 to 5 days.
Starter can be stored in refrigerator and must be used in 1 week or "refreshed".
Use a "crock" from a "cold-packed cheese" to store, cover tightly.
Recipe makes about 2 cups of starter.
Bring starter to room temperature.
In a glass bowl, combine all of the starter with, 1½ cups of flour and 1 cup of water.
Cover bowl with plastic wrap and set in warm place for 12 hours.
Measure 2 cups of "proofed" starter and set aside.
Return remaining starter to it's "crock" and refrigerate until needed again.
This starter keeps getting better and better with age.
So be sure to use it at least once a week or refreshen it.
Nutrition FactsServing Size 124g (4.4 oz)
Was looking for a non-yeast sourdough starter recipe...my search engine found this one. Very grateful. Thanks.about 7 years ago
Totally new to this. Will you tell me what you mean by refresh? And please simplify your explanation so someone who never turned on her oven can understand.over 3 years ago
Do you refresh with flour and water, or flour and buttermilk? Sugar?about 3 years ago
What is meant by refreshing is also referred to as feeding. Some say take out a percentage and replace it with the same amount as you have taken out. So if you take out 1 cup you will want to replace it with 1 cup of of feeding mixture in this case you want to use 1/2 cup Butter milk & 1/2 cup of Flour. Note you can make your own Buttermilk by mixing 1/4 cup of Buttermilk and regular milk (Whole milk will make a thicker Buttermilk, 2% thinner Buttermilk) Per QT. Let sit out for 12 to 24 Note This is basically how the dairy makes it. If you look at the carton you buy in the store it says cultured meaning they add the bacteria to the milk to make it turn into Buttermilk. here are some other ways to make your Buttermilk:
1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup
1 cup buttermilk = 1 Tablespoon lemon juice + enough milk to measure 1 cup
1 cup buttermilk = 1 cup plain yogurt
1 cup buttermilk = 1 and ¾ teaspoon cream of tarter + 1 cup of milk
I have never tried the other methods I have always used the Buttermilk with milk method and it works. PS you can make sour cream by adding Buttermilk to cream and let it sit out for a day. Also what we call Buttermilk is not true Buttermilk true Buttermilk comes from the liquid left after churning the milk or cream to make butter.
Thank you. I made the starter as stated above. I live in a hot climate and the kitchen temperature was 30 degrees Celsius (86F) of day 1. I left it there for 1 and had days and then moved it to my bedroom where the air conditioning is switched on. day temperature is 27C (80.6F) in day at night to 24C (75.2F) and left t there for 1 and half days. On day three, it had nice sour smell, creamy liquid texture but also some pieces of this blackish skin had formed. There was no foul smell. It the starter still goo to be used for baking? There are no pink/ orange steaks ether and no other mould.almost 3 years ago
Thankyou in advance for your advise.
anyone knows how to use this buttermilk sourdough starter in a bread recipe?almost 3 years ago
The same way you make Sourdough bread those are posted all over the internet. Also try Alaskan Sourdough Biscuit you will like them. :)
Do you have a sourdough bread recipe that uses this starter?almost 3 years ago
Didn’t have luck with this but I recommend Kefir , whole meal organic rye flour and some peel from mouldy fallen apples - Definitely works!over 2 years ago
The sourdough starter acts as the yeast in making the bread rise. You can use it in buttermilk sourdough recipes or plain sourdough bread recipes. Just Google "sourdough bread recipes from starter" or "buttermilk sourdough bread recipes from starter". I have always had the best luck with recipes in which you weigh the ingredients.over 2 years ago
You should be able to feed (refresh) your starter with equal amounts of flour and water. I use 1/4 cup of each once a week when I store it in the fridge. I pull it out the night before I am going to use it and feed it with half a cup and let it get active overnight.over 2 years ago
Some say discard and replace a 1/4 C. of starter and replace with your feeder mix or give it away.
Worth noting your Sourdough Starter is yours as it will change over time as the wild yeast takes over. So your neighbors may not be the same as yours. :)6 months ago