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Feeding Sour Dough Starter

If you have attained a culture from me, here is the best way to feed it.  If you would like to obtain a living culture from me, please contact me via the "Contact Me" page on the left of this page.

Place sour dough starter in medium glass or glazed ceramic bowl with top.  Add 1 volume of water and nearly 2 volumes of flour.  Mix flour and water first, then incorporate starter.  Mixture will be very thick.  Place top on loosely and leave bowl on countertop at room temperature overnight.  By morning, the starter should nearly double in size, and bubbles should be visible on the sides of the bowl.  A portion of starter can be used to make bread, and the remaining fed again, or placed in refrigerator until ready to use again.  If storing in refrigerator, you may place in glass jar (to save room) and place lid on top loosely (do not store with lid tightly secured).  Take out the day before you would like to make bread, and feed as described above.  Always feed before using in a recipe.

NOTE:  If starter does not grow as expected, a second feeding may be done.  This time you can also add 1-2 tablespoons of natural sweetener such as sugar or honey to feed the culture that is still alive.  If wanting a more “sour” culture, try adding milk in place of water.  Feel free to experiment.  If keeping culture on countertop, culture should be fed daily, but the amount fed can be less in proportion to the starter.  Consider adding ½ cup water and scant cup of flour.

The jar you have been given contains 1 cup of starter.  Remove from jar into glass bowl as explained above.  Add 1 cup of water and about 1-7/8 cup flour.  Set aside on counter overnight loosely covered. 

Blueberry Coffee Cake @ Open House

Topping:

½ cup packed brown sugar

1/3 cup flour

3 Tbs. butter, softened

½ cup pecans, crushed

 

Cake:

1 cup Stevia in the Raw

¼ cup Sugar in the Raw

10 tablespoons butter, melted (1 ¼ sticks)

2 large eggs

1½ tsp baking powder

½ tsp baking soda

½ tsp salt

10 drops YL Citrus Fresh EO

1 cup YL Einkorn Pancake and Waffle Mix

1½ cups flour

1¼ cups kefir

1 pint blueberries

 

Preheat oven to 350˚.  Grease and flour 13 x 9 cake pan.  Mix topping ingredients together and set aside.  Beat melted butter, Stevia and sugar together.  Add eggs and mix well.  Add powder, soda, salt and combine.  Mix in Citrus Fresh oil.  Combine Einkorn flour and flour.  Alternate adding ½ cup flour mix with ¼ cup kefir, beating well with each addition.  Add blueberries to batter and turn lightly with spatula to combine.  Pour batter into prepared pan.  Sprinkle topping over batter.  Bake in prepared oven for 45-50 minutes, or until toothpick comes out clean and top is golden.

Original Blueberry Coffee Cake

Topping:

2/3 cup packed brown sugar

½ cup flour

¼ cup butter, softened

 

Cake:

1¼ cups sugar

10 tablespoons butter, melted (1 ¼ sticks)

2 large eggs

1½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp vanilla

2½ cups flour

1¼ cups buttermilk

1 pint blueberries

 

 

Preheat oven to 350˚.  Grease and flour 13 x 9 cake pan.  Mix topping ingredients together and set aside.  Beat melted butter and sugar together.  Add eggs and mix well.  Add powder, soda, salt, vanilla and combine.  Alternate adding ½ cup flour with ¼ cup buttermilk, beating well with each addition.  Add blueberries to batter and turn lightly with spatula to combine.  Pour batter into prepared pan.  Sprinkle topping over batter.  Bake in prepared oven for 40-45 minutes, or until toothpick comes out clean and top is golden.

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