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Essentially the answer is that you can't.
Sourdough starter is what gives it its characteristic flavor. The starter is allowed to collect natural yeasts from the air and "sours" as a result. The easiest way to make a starter is to mix flour with water, which has been boiled and cooled, in equal amounts, and set it out in a warm place for a few days, mixing it once or twice. After it begins to foam or increase in volume it can be refrigerated. If it changes in color (orange, dark yellow, or brown) at any time throw it out and start over.
When using the starter in a recipe always use half of it, leaving half to grow more, and replace what you use with more flour and water.
If you don't want to wait the two days needed to make the starter, you could (this is not recommended by purists) add bread yeast to it and let it set only 12 hours to a day, to get started. Eventually, this will begin to take on the qualities of any other sour dough starter.
**Note: sourdough bread takes longer to rise than normal yeast breads, but I think it's well worth the extra time and effort. Once you start making sourdough, you should divide and feed the starter at least every other day or it will starve itself and go bad. (the yeasts actually begin to autolyse, or feed off each other.)
What else can I help you with?
Can you overknead bread when preparing it?
Yes, you can overknead bread when preparing it. Overkneading can result in a tough and dense texture in the finished bread. It's important to knead the dough just enough to develop the gluten structure without going too far.
Why does toast toast?
Toast is in effect the heating of bread against a inferred heat source. Its the same as baking the bread in the first instance. The dough become hot and stats in effect to burn (going brown) if the dough is left against tithe heat long enough it will turn black
How long will sweet dough last in the fridge?
It will last up to 5 weeks without going rotten. It also depends what kind of dough it is, but sweet dough will last up to 4-5 weeks!
Can you make cinnamon buns using croissant dough?
You could, but they are going to be very flaky, like croissant dough. Bread dough or biscuit dough would work well. Roll out the dough, spread some butter over the surface, sprinkle a mix of cinnamon and sugar over the butter and roll it up into a "jelly roll." Slice in 3/4 inch slices and bake.
Can an executor sell property without going through the probate process?
No, an executor cannot sell property without going through the probate process.
What is the future of get?
The future tense is: will get -- We will get some bread. am/is/are going to get -- We are going to get some bread. am/is/are getting -- I am getting some bread.
Which type of source is bread for your health?
Mainly Carbohydrates which give you energy and keep you going through the day.
How can a germ get in your body without going through skin?
Yes through your mouth
How do you sign up without going through facebook?
You are not allowed to use Facebook without the sign up procedure. You can access limited Facebook pages without going through the sign up procedure.
Is it the time spent needing the dough that helps bread rise or allowing dough to double in size before going to the oven?
It's a combination of both, kneading develops the gluten in the flour so that as the yeast works and produces gas, the gas is trapped within the glutens structure thus causing the dough to rise. Typically ten minutes kneading by hand, or 5 minutes with a mixer dough hook. 1 to 1 1/2 hours rising time is needed for the dough to double in size. kneading is hard work by hand but the pulling and stretching the dough I believe gives a better result.
How can I add a video on YouTube without going through iTunes on my iPhone?
You can add a video on YouTube without going through iTunes on your iPhone by uploading it directly via your PC.
Is homemade bread dough freezable?
Sure. Make your dough as you normally would. Allow it to go through one rising. Punch it down and knead it to a smooth texture. Coat it with butter and wrap it in plastic kitchen wrap. Freeze. When you're ready to use it, take it out several hours ahead of time (best to take it out of the freezer before going to bed). Unwrap and leave it in a buttered bowl on the countertop. In the morning, shape it into loaves or rolls and allow it to go through the 2nd rising. Bake as usual.
