To make your own original sourdough starter, follow the directions
below. Be aware that people with milk intolerances can use this
starter recipe to make their original batch… only one cup of
starter is used to make another large batch of sourdough batter
without milk… and one cup is saved from that batch to continue
your starter. After a few batches, there will be NO milk molecules
left in the starter. (You can spread lots of starter around to your
friends until you work out all the milk!)
Store 1 c. amounts in tightly sealed containers in the refrigerator,
with enough room left for the starter to expand.
Over time, you may find the starter has ‘separated’, with a dark liquid
floating to the top. Just stir it back in.
You will need to duplicate your starter every few months, always
putting a cup back in your starter jar to store in the fridge.
In a saucepan, combine and bring to a boil:
1/4 c. milk
1/2 c. water
2 tsp. oil
Cool to lukewarm.
In a medium bowl, mix and let stand:
1 Tbsp. active, dry yeast
1/4 c. warm water
When yeast is dissolved, add and mix in:
2 tsp. Sucanat or Rapadura 1 1/4 tsp. salt
Add cooled milk mix to yeast mix.
Whisk in:
1 1/2 c. Summers Sprouted Spelt, Wheat, or Rye Flour
Cover and let stand in a warm place for 12-18 hours to sour. More water (1/2-1 c.) may need to be added before storing, if mixture is dry.
Store 1 c. amounts in tightly sealed containers in the refrigerator.
Duplicating Sourdough Starter
In a large bowl, mix:
1 c. sourdough starter
2 1/4 c. warm water
1 3/4 c. Summers Sprouted Spelt or Sprouted Wheat Flour
Cover with a damp cloth.
Let stand for 10-12 hours in a warm place.
Return 1 c. of starter to fridge.
Use rest of sponge to make pancakes, bread, etc.
Making a New Sprouted Flour Sourdough Starter
To make your own original sourdough starter, follow the directions below. Be aware that people with milk intolerances can use this starter recipe to make their original batch… only one cup of starter is used to make another large batch of sourdough batter without milk… and one cup is saved from that batch to continue your starter. After a few batches, there will be NO milk molecules left in the starter. (You can spread lots of starter around to your friends until you work out all the milk!) Store 1 c. amounts in tightly sealed containers in the refrigerator, with enough room left for the starter to expand. Over time, you may find the starter has ‘separated’, with a dark liquid floating to the top. Just stir it back in. You will need to duplicate your starter every few months, always putting a cup back in your starter jar to store in the fridge.
- 1/4 c milk
- 1/2 + 1/4 c water
- 2 tsp oil
- 1 tbsp active, dry yeast
- 2 tsp Sucanat or Rapadura
- 1 1/2 c Summers Sprouted Spelt, Wheat, or Rye Flour
In a saucepan, combine and bring to a boil: 1/4 c. milk, 1/2 c. water, 2 tsp. oil
Cool to lukewarm.
In a medium bowl, mix and let stand: 1 Tbsp. active, dry yeast, 1/4 c. warm water
When yeast is dissolved, add and mix in: 2 tsp. Sucanat or Rapadura, 1 1/4 tsp. salt
Add cooled milk mix to yeast mix.
Whisk in: 1 1/2 c. Summers Sprouted Spelt, Wheat, or Rye Flour
Cover and let stand in a warm place for 12-18 hours to sour. More water (1/2-1 c.) may need to be added before storing, if mixture is dry.
Store 1 c. amounts in tightly sealed containers in the refrigerator.
Duplicating Sourdough Starter
In a large bowl, mix: 1 c. sourdough starter, 2 1/4 c. warm water, 1 3/4 c. Summers Sprouted Spelt or Sprouted Wheat Flour
Cover with a damp cloth. Let stand for 10-12 hours in a warm place. Return 1 c. of starter to fridge. Use rest of sponge to make pancakes, bread, etc.
