What is the recipe for Cracker Barrel sourdough bread?

Answer 1

1. Get a cup of starter from a friend or another baker. You take a cup of the starter and add flour and water to make more of it. The starter can go on for years.

2. You can make a starter with normal packaged yeast you buy at the store (see recipe below).

Easy Sourdough Starter Recipe - How To Make Sourdough Starter

2 cups all-purpose flour*

2 teaspoons granulated sugar (optional)

1 packet (2 1/4 teaspoons) of active-dry yeast

2 cups warm water (105 to 115 degrees F.)

* I have also had excellent results using whole wheat flour. Whole wheat starter does not have as much rising action as that made with white flour; you may have to plan longer rising times. I usually add some whole wheat flour along with the white flour (I have even used some rye flour with excellent results).

* Adding a little sugar will help jump start the yeast process, as yeast feeds on sugar for its energy. Yeast rises by feeding on the sugars in flour, and expelling carbon dioxide in the process. That's why using just a little sugar can help boost this process. Don't overdo the sugar.

*If the water you use contains chlorine, use distilled water, bottled water, or tap water that you've allowed to set out for 24 hours when you make your starter. Chlorine can stop the development of yeast.

Mix the flour, sugar, and yeast together in a clean and sterile container (use only glass, glazed ceramic or crockery to hold your starter. No metal or plastic) that can hold two quarts. Gradually stir in the water and mix until it forms a thick paste (don't worry about any lumps, as they will disappear).

Cover the container with a dish cloth and let it sit in a warm (70 to 80 degrees F.), draft-free place. NOTE: Temperatures hotter than 100 degrees F. or so will kill the yeast.

· The dish cloth will let wild yeasts pass through into the batter. The mixture should bubble as it ferments (this will foam up quite a bit.

· Sometimes I place the container in my sink (if sourdough spills out onto your counter, it is hard to clean off once it has dried!)

· Let it sit out from 2 to 5 days, stirring it once a day. The starter is ready when it develops a pleasant sour smell and looks bubbly.

· Once your starter starts bubbling, then start feeding it daily with flour and water according to the directions below.

· Then stir it, cover loosely with plastic wrap (allow a little breathing space), and store it on your counter top or in the refrigerator (your choice).

Feeding your Sourdough Starter

Your starter should be fed daily if left sitting on the counter. Every other week, if refrigerated.

· Counter Stored Sourdough Starter: Daily remove one (1) cup of starter (use this starter in a baked item, give it to a neighbor, or throw it away) and replace it with one (1) cup of warm water (105 to 115 degrees F.) and one (1) cup of flour. Let it sit out for a few hours, covered, to become active before using in your baking.

· Refrigerated Stored Sourdough Starter - I find working with a sourdough starter can be very time consuming. Especially if you follow what most sourdough books say and feed them everyday. That's too much work for me as I already have a cat. You even need a sourdough sitter when leaving town. Because I don't use my starter everyday, I store it, covered, in the refrigerator until ready to use.

When I decide I want to use my starter, I then remove it from the refrigerator and let it come to room temperature (usually I let it sit overnight on the counter). I then feed it with one (1) cup flour and one (1) cup warm water (105 to 115 degrees F.). I let this site eight (8) hours or preferably overnight. It is now ready to use in your sourdough recipes.