No Yeast Sour Dough Starter

TWO SOUR DOUGH STARTER

You'll need a sour dough starter, especially those sensitive to yeast is a way to make your own baking's. The environment (air) makes different tastes then from another parts of the country. Air carries yeast from plants. If you want an organic starter than use in the following organic ingredients. Gets better with age. Choose the following styles that will suit your needs. Be sure to store one recipe for bad times, when we cannot afford to buy so much yeast, as did our pioneers, when we need to cut down on yeast products, or times when we're out of yeast products altogether. Many are storing 100 lbs. of wheat flour for each person. Do the lg. cans, by experience, weevil, varmints, moisture etc can get into other containers and, plastic will break over time. Not to mention, if earthly disasters such as flood, earthquakes can ruin most food storage's cans will prevail more than the other styles.

Mix well in bottle or crock

1 cup of flour

2 cups warm water

2 teaspoons honey

Leave uncovered to ferment 4 day in a warm room. Aerate or stir several times a day in a warm environment. It will smell yeasty and small bubbles will come to the top.

After using some of the yeast in baking, feed your starter, replacing the amount taken out. Using equal parts of flour and water, or potato water.

Let it stand in a warm place 24 hours to be ready to use again.

Store unused portion in a refrigerator in a tightly covered glass jar or crock. Shake often. To activate it again after storage add 2-3 tablespoons flour and 2-3 tablespoons of water, stir and store.

*You can use homemade yeast in replacement for all or part of the commercial natural yeast in a recipe, but allow 24 hours to use. (from, San Fransisco or Egypt)

No salt is added at this stage of the recipe.

Starter have been handed down from your pioneer grandmother. You do have to feed it. Their are many Internet sites with their own versions. http://gardentherapy.ca/tag/sourdough/

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"EVERLASTING YEAST STARTER."

In emergency's we'll need a good recipe. Also today yeast prices are already, for some, too high. So start experimenting with the starters choosing the best one you like in safe keeping.

1 quart warm potato water (Stir well, then put in a warm place after adding in the following ingredients.

1/2 package or 1/2 tablespoon dry packaged yeast

1 teaspoon salt

2 tablespoon sugar

2 cups flour

Use in place of yeast in parts of the liquid in yeast breads.

Leave a small amount of the yeast mixture for the start for your next baking, adding all the ingredients except yeast.

Keep it in the refrigerator until a few hours before next baking.

The recipe can be substituted for commercial yeast called for in any recipe but allow 24 hours for it to rise. (Here's where many fail, starters need more time to rise.)

*Ash (a potassium from ashes) will enhance the yeast process.

WHOLE WHEAT SOURDOUGH STARTER

2 cups warm water

1 tsp dry yeast

2 cups whole wheat flour

2 tsp honey

Mix all ingredients; let stand 5-10 days. Stir once in awhile. Refrigerate at end of standing period.

To Use: Every 2 wks starter should be used ( pioneer starter) and replenished. Stir starter before using. Measure out amount required then replenish by adding equal parts of w/w flour and water. Mix into starter and allow to stand at room temperature for several hours. After it begins to form bubbles again...refrigerate and do the same process over...each time.

(Without Yeast)

2 cup lukewarm water (potato is best)

1 Tbls. sugar or honey

2 cups flour

Make potatoes water by cutting up 2 potatoes and boiling in 3 cups of water until tender. Remove the potatoes and measure 2 cups of liquid. Mix water, flour and sugar or honey into a smooth paste. Store at room temp. for a few days, it should double in size. It's ready to use.

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