Enjoy Sourdough Breads - Safely!
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In recent months, I’ve been experimenting with sourdough breads. Inspired by Extension & Community Association (ECA) member, Joan Parrish - well known for her delicious home-baked sourdough breads. Unable to catch Joan at the right time for some of her famous sourdough starter, I did a little research and experimentation on my own. My goal was to make a safe “sourdough starter” so that I could use with my favorite yeast bread recipes.
Sourdough bread is leavened by spontaneous fermentation encouraged by a starter, which is a yeast, water, flour and sugar mixture. Sourdough bread has a characteristic taste, which is subtly acidic and slightly biting.
You may remember Amish Bread or friendship bread that seems to have cycled over the years. Amish or friendship bread is a sourdough starter mix used to make sweet dough-type bread. The bread is usually fed with 1 cup each: flour, milk, and sugar. The usual directions say that the starter should not be refrigerated for ten days. According to the United States Department of Agriculture (UDSA), THIS IS NOT CONSIDERED A SAFE PRACTICE. Salmonella, clostridium perfringens and other illness-causing organisms can grow rapidly in the unrefrigerated mix.
To ensure the safety of the starter mix, refrigerate the culture. It may take longer before it is ready to use in a recipe, but it will be safe. If at any time the starter has mold growth on it or becomes slimy or foul smelling, throw it out.
Here is a safe starter recipe (and the one I am successfully using):
1 package active dry yeast
2 cups warm water (105 – 115 degrees Fahrenheit)
2 cups sifted flour
1 tablespoon sugar
Soften yeast in warm water in large glass bowl. Stir in flour and sugar, beating until smooth. Let stand in a warm place (85 degrees Fahrenheit) for about 36 hours, stirring occasionally. The starter can be refrigerated immediately after preparing it. However, the time required for fermentation before it can be used will be about 72 hours. Stir well just before using. Pour out the amount of starter needed; replenish remaining starter by adding 1 cup flour and 1 cup warm water per cup of starter used. Beat well. Let stand in warm place until bubbly. Place in covered jar or glass bowl for later use.
Use in bread recipes in the following proportions: 1 cup starter per 6 cups of flour and 2 cups of water.
Through trial and error over the past couple of months, I have successfully converted some of my favorite yeast and quick bread recipes to sourdough. Some of my favorites include whole wheat bread, pizza dough, biscuits and dinner rolls. My family looks forward to sampling the next sourdough creation as much as I enjoy baking them!
If you enjoy sourdough breads, here’s a family-favorite biscuit recipe:
2 cups all-purpose flour
1 tablespoon sugar (optional, I do not use)
1 tablespoon baking powder
¾ teaspoon salt
2 to 3 tablespoons shortening or softened butter
2 cups sourdough starter
Sift flour, sugar (if used), baking powder and salt in large bowl. Cut in shortening or butter. Stir in starter; combine all ingredients. Roll or pat dough on lightly floured board and cut into biscuits using flour-coated cutter. Place on ungreased baking pan; set biscuits in warm place for 10 to 15 minutes. Bake at 450 degrees Fahrenheit for 10 to 12 minutes or until lightly browned. Makes approximately twelve three-inch biscuits.
Nancy H. Jones is a registered dietitian with North Carolina Cooperative Extension, Cleveland County Center, for more information on food and nutrition and food safety, contact her by phone: 704-482-4365, by e-mail: nancy_jones@ncsu.edu, or by mail: 130 South Post Road, Suite 1, Shelby, NC 28152.