Starting A Sourdough Starter

This recipe works best with Turkey Red or Red Fife Heritage Wheat white or sifted flours.

1/4 C Heritage flour

1/2 C water (non-chlorinated) – use well water or bottled spring water.  If you use filtered city water it is best to let it sit out for 24 hours before using to evaporate any remaining chlorine.  Luke warm is the best temperature, not greater than 1oo deg F.

The mixture should be the consistency of a thick pancake batter.  Mix by hand and leave on the counter with a loose cover over it.  A warmer place on your counter where the temperature is 70-75 deg F is best.

Each of the next 5-6 days, take out half the mixture and throw it away and add equal amounts of flour and water (1/4 C each) maintaining the batter-like consistency.  Mix this together, again adjusting the water and flour mixture to do so.

Somewhere around day 5-7, bubbles should start to appear and there should be a yeasty smell. Now you can start building up the amount of starter for use in bread recipes.

If it looks like the starter is actively working, don’t throw any of it away.  Just add 1/4 C of both water and flour as before and mix well by hand.

Next day:  add 3/4 C flour

Next day: 1 C each

Now you should have enough starter to take 8 oz out to start a levain – see our recipe for sourdough bread.

Estimate the amount of starter you have remaining and add enough flour and water to double it in size.  This is not a critical measurement at this point. Maintain the starter’s quantity in the future based on how often you plan to bake bread. Build up the volume if you are planning to bake, and halve and maintain it if you’re not planning to bake for awhile.

If you are going away for a week or two, take 1 Tbsp-size portion of starter and add flour until it is a stiff dough ball. Place the dough ball in a small jar and cover the ball with flour.

When you return, take the ball and add water and flour like you’re just starting out, but this time it should grow into a usable starter in a few days.

See our sheet for maintaining a sourdough starter.


Sourdough English Muffins

This is a great way to use up starter that is taking over your kitchen but you can’t bear to throw it away. 250 gr  Sourdough starter 250 gr Turkey Red Heritage White Flour (you can use Sifted as well but we prefer those made with white) 160 gr Milk (or 80 gr milk andView Entire Article

Pumpkin Bars

Darrold taught for a couple of years when he was first out of college and a pumpkin bar recipe was given to him by one of his students. The recipe card is almost unreadable from all the spills on it because I’ve made it so often in the last 45 years. I nearly have it memorized.View Entire Article

Basic Heritage Pasta

Homemade pasta is easy and so delicious.  It can be a healthy food and one that is full of protein when using heritage wheat. Basic Heritage Pasta 1 C Sunrise Flour Mill Turkey Red White Flour or Fed Fife Sifted Flour 1 egg, beaten ½ tsp salt 2 Tbsp water Directions In a medium bowlView Entire Article

Banana Muffins

I have been making banana bread from what we call the plaid cookbook, the original “Better Homes and Gardens Cookbook” for years.  It’s good but I’ve noticed lately that I’m the only one eating it.  Recently I was visiting my daughter and her family and our grandchildren wanted to make it.  She has the newerView Entire Article

Sourdough Pizza

Not long ago I had a call from a woman who wanted to buy some products. We had a lovely long conversation as if we were old friends. I think coming together over good food often makes people friends. Here is a link to her recipe for sourdough pizza. Can’t wait to try it.

Heritage Red Fife Sifted and Whole Wheat Flour

Basic Recipe for Turkey Red White and Red Fife Whole Wheat Bread    500 g  Red Fife Heritage Sifted Flour 500g    Red Fife Whole Wheat flour 1/2-1 tsp. Dry active yeast – Red Star or equivalent 1 Tbsp.   Real (brand) salt or sea salt 630 g.  Tepid water – lukewarm, without chlorine Mix in aView Entire Article

Bread From Heritage Red Fife Sifted Flour

The more we bake with our various flours the more tweaks we make to many recipes.  Our favorite bread is made from Red Fife Sifted flour (most of the bran is sifted out, all the germ remains).  We have been using our standard bread recipe but over time it seems like the flour has some differencesView Entire Article

Sourdough Bread

Making 2 Pounds of Bread Dough From a Sourdough Starter Day 1 Poolish Make a one pound poolish preferment. This includes: 8 oz starter 5 oz Sunrise Flour Mill Turkey Red Refined Flour 3 oz water Mix thoroughly by hand so that all of the flour and water are combined with the starter. (This is aView Entire Article

Whole Wheat Oatmeal Bread

Yield: Three 1 1/2 lb loaves using pans that are 8″L x  4 1/2″W x 2 3/4 D 1 C tepid water – 100 degrees F is good 3T organic dry milk (if you don’t have dry milk you can substitute 1 C milk for 1 C of the water) 2 Tbsp sea salt 1/2View Entire Article

Copyright © 2016 Sunrise Flour Mill