Homemade Sourdough Starter Recipe (Step-By-Step Instuctions)

Few time back, i didn't even know making basic breads. And when i tried first time it was a total disaster. But few Math, tips and experiments helped knowing me of making bread basics. I started with a basic white loaf bread and i cant believe myself being now through with sourdough starter bread too. Process of making sour dough breads are simply amazing and the taste is unbelievably superrrbbb.
And to be very honest, this is not my first attempt. I tried 3 times before this. But all the three times my starter failed :( Either the temperature or a weather was the problem and it showed some light pink stains on it. Well, some says light pink stains you see on starter is okay, but to me i don't believe it and so i discarded the whole and started all over again. Throughout the whole procedure, one the most important thing i learned was about the weather and temperature that is required for, to keep starter alive.
According to the math i did, temperature between 20-30 max degree Celsius is good for starter to remain alive (Its end of monsoon here and temp was between 20-30 C and good for building starter). As too much hot and warm temperature kills the yeast and some bad microorganisms takes place in.
So lets start with a sourdough starter.
Before starting it a note to share, while i was searching for the starter's recipe, i saw few recipes with a liquid sourdough starter (i.e. equal measurements of flour and water, or it can be half of the water to the flour measurement) and some with a stiff dough like consistency. Well, i opted for liquid starter and to me i guess there is no much difference between two, though you can still search and work on your opinion.
Lets begin with the procedure..!!

Ingredients:
All you need is the good quality FLOUR and WATER (i.e. Non-Chlorinated water. You can also use filtered or bottled water too). I started with a small quantity to avoid large qty wastage if any.

Note: Starting the sourdough starter with "Whole wheat flour" or "Whole Rye flour" works great. As the Microorganisms present in this whole flours are quiet a favorable for yeast in the air. And later for feeding, you can use APF (All purpose flour) or Maida. This yields you a good quality starter. I used Whole wheat four.

Method:

Day 1: 

• In a glass vessel bowl (for making starter, glass vessels are best as they are non reactive, so i prefer using the same and used a glass bowl) mix 1/4 cup of a whole wheat flour with 2 tbsp water. Mix well both and lump free. Scrap down the sides of the bowl with no dry flour around.
• Cover the bowl with a plastic cling film. With the help of toothpick, make 3-4 holes on covered film, this will help yeast in air to reach the starter. And cover the wrapped bowl with a light muslin cloth, so that fruit flies don't disturb the process and air can also pass by.
• Keep it at the place where the temp is not too hot and warm. I kept in my leaving room, where the temperature is little cool and good for yeast to find its home. (Temp Range 20-30 degree Celsius)
• Allow the starter mixture stand for 16-18 hours without any disturbance. (I allowed the starter to stay for 17 hours to keep it alive. If kept for long, until 24 hours it may have died as the weather too differs, so with short time span i use to feed it and it was happily rising)

Day 2: 

• You may see no activity or may see a little small bubbles and a rise. Discard half of the starter and add (feed) 1/4 cup APF or sifted maida and 2 tbsp water to it. Give  it a stir, cover it with a holed cling film and muslin cloth again and allow it to stand for 10-12 hours. 

 Day 3:  Note:- You' ll be feeding starter twice a day from day 3 to day 7

• This day you should surely see a bubbles in the starter with nice and fresh fruity smell..
• Again discard half the starter and feed it with 2 tbsp water and 1/4 cup of APF or sifted maida flour. Cover the same way as written above. 
• Allow the mixture to stand nearly for 6-8 hours.
• After 6-8 hours, you will notice a good rise and bubbles in the starter. Discard half and feed it again with 1/4 cup flour and 2 tbsp water. Mix & Cover it.

Day 4, 5, 6 and 7

• On fourth day am sure you' ll be surprised and happy seeing the rise in the starter with lots of bubbles and stickiness. And the aroma is little soury, fruity and acidic to smell.
• Look at my starter below, it rised happily and so well with lots of bubbles and air holes..
• Feed it twice a day by discarding half and again feeding it with 1/4 cup flour and 2 tbsp water.

Day 5:

Day 6:

Day 7: After a week of regular feeding, starter is now ready with full of sour, tangy, and acidic aroma with lots of bubbles and air pockets. And now its time to bake some sour dough goodies..!!

But Before baking Bread, make sure to feed it last time by discarding half and feeding it with 1/4 cup flour and 2 tbsp water and allow it to stand and rise for 6-7 hours by covering it, and it will rise more than double.

 And now its time to bake some sourdough goodies..!! (After 6 hours you can see the final rise in below pic, and here you are ready to bake with your "Sourdough Starter")

Even if after 7 Days, if the starter is not frothy than it probably needs 2-3 days more with twice a feeding each day.
Sometimes too cold weather, slows down the process. In such cases extend 2-3 days more as i said earlier and later can begin with the process.
This measurement of flour and water, will yield you about 3/4th cup of Fed starter. So if you want more, choose your measurements accordingly...!!
Note: From day 3 onward, If your starter is rising and bubbling quickly in short time span, feel free to feed it thrice after every 7-8 hours..it will be super active that way too.

Recipe Source: King Arthur's Flour-Creating Sourdough Starter 

Paneer (Cottage Cheese) Shawarma Wrap

Shawarma is a roti wrap or a roll which is wrapped with Paneer or boneless chicken piece or a meat with spreads and sliced onions and tomatoes. Which is easy, healthy and quick if you are having all the ingredients handy. I myself tried it first time but find it really tasty and healthy other than spring rolls which are fried. 

Here i have used home made tomato paste and bell pepper paste as a spread on wrap. If running short of time, you can also buy tomato paste jar readily available in market. As it was not in a stock, so i made it by myself. Below you can see its recipe. If you end up making tomato paste in large qty, than can store in cleaned glass jar in refrigerator for months.

Ingredients:

Tomato Paste:

6-7 large size bright red tomatoes

3 pods of garlic

1 tbsp Olive Oil

1/2 -1 tsp salt or to taste

Green Bell Pepper Paste

2 Green bell pepper Roasted on Gas Flame (1 large and other medium small)

1 1/2 tbsp Sesame seeds

Salt to Taste

1 1/2 tsp olive oil

1 small green chilly

For Marinating Paneer (Cottage Cheese)

100 gms Paneer (Cottage Cheese)

2 tbsp thick creamy Curd or Yogurt

1 3/4 tsp Tomato Paste

2 tsp Bell pepper paste

1 tsp ginger- garlic paste each

1 tsp Red chilly powder (adjust the spice level to your taste)

1 tsp Pickle powder or paste (optional.. I bought ready pickle mix powder packet that is used in making pickles, if you do not have, can skip)

1 1/2 tsp olive oil

Salt to taste

1/2 tsp lemon juice

For Wrap

1 Cup whole wheat flour

1 cup Maida/APF

1 tsp Instant dry yeast

1 tbsp Olive oil

3/4 cup warm water

1/2 tsp sugar

salt to taste

For Garnishing and Serving:

1 Large Onion Sliced

1 large Tomato Sliced

1 cup of freshly chopped green Coriander leaves.

Recipe: 

1. For Tomato Paste 

In a heavy vessel pan, boil tomatoes with tsp of salt. Boil until its outer skin can be peeled easily. Bring the boiled tomatoes out of water, peel all and puree all the peeled tomatoes in a mixer jar with garlic and olive oil until nicely pureed. 

Heat a pan, pour all the blended puree in to it and cook on medium-high flame for 20-30 minutes. Keep a watch and stir in between, Quantity will reduce little by the time. Later turn the flame to medium and cook until you get thick paste like consistency.. (Consistency should be similar to tomato catch up)

    2. For Green Bell Pepper Paste

Roast Green bell pepper greased with olive oil on a gas flame, until soft and shrinks a little.

Once roasted, Remove its seeds and chop roughly, blend in mixer jar with sesame seeds, small green chilly, olive oil and salt to taste. Blend until smooth.

   3. For Marinating Paneer (Cottage Cheese)

Cut Paneer (Cottage Cheese) in to finger size. Marinate it with ready Tomato Paste, Green bell pepper paste, thick creamy curd/yogurt, ginger-garlic paste, lemon juice, pickle powder or pickle paste, red chilly powder and salt to taste. (Save some tomato paste and bell pepper paste for spreading on wrap).

Mix all well. Cover and let it stand for 20 minutes.

In a Non stick pan, heat a tsp or little more oil, and shallow fry panner (cottage cheese) until light brown. If you want to avoid shallow frying, can also grill in Oven or on non stick grill pan on flame. (Save some marination mixture for spreading on wrap).

    4. For Wrap

Dissolve yeast in warm water with sugar, let it stand until mixture is frothy. (about 10-15 minutes)

In a large bowl, Mix Whole wheat flour and Maida/APF with salt and olive oil. Add Frothy yeast mixture to the flour and knead in to soft, smooth and elastic dough. Once Kneaded, Cover it with a tea towel and allow to rise until it doubles in volume (about 45min-1 hour).

Once it is proofed, deflate the dough by punching down. 

Pull out large lemon size ball of the ready yeasted dough and roll each dough ball with a rolling pin in to a round roti shape.

Roast all the rolled rotis in a non-stick pan with slight patches on both the sides.

Wrapping Shawrma...

• Spread a little of saved marinated mixture, tomato paste, bell pepper paste on roasted roti. Add 2-3 Shallow fried or grilled Paneer Fingers, sliced onions, tomatoes, freshly chopped Corriander leaves and Roll it. 
• Serve the Paneer Shawrma wrap or a roll in a plate with few more sliced onion and tomatoes.
• So here you are ready with your delicious and tangy Paneer Shawrama.
• Non Vegetarians can use Grilled and marinated boneless chicken and meat by replacing paneer that too will taste yummm...

Baked Aam Doi / Bhapa Aam Doi (Sweetned Mango Curd)

A very easy and a one pot quick dessert where there is no chance to go wrong..Its a No fuss, No mess, No hard work, No load, but yes, A healthy and a quick dessert..A baked Mishti Doi, a well known Bengali dessert which is made with curd. You can make a flavored Doi as i did. To bid adieu to mangoes of season, tried my hands with one more mango dessert which is super yummy and was easy too...Have a look below for the recipe....

 Ingredients:

1 can Condensed Milk

1/2 cup room temperature Milk  (Full fat or low fat, up to you)

1 cup Full Fat Curd / Yogurt Strained (Basically a hung curd or Greek yogurt, which is more creamier)

2 ripe mangoes

and some sliced Pistachios for Garnishing... 

Recipe:

• Strain the Curd in a Muslin cloth tied over tap for 30 minutes. Let the water part strained out of it.
• Meanwhile Wash, peel and roughly cut the ripe mangoes.
• Now Empty Condensed milk can, Milk, Full Fat Strained Yogurt and roughly cut mangoes in a mixer jar.
• Blend all until smooth and pour the mixture in to a baking Mould. 
• Preheat Oven at 140 degree Celsius.
• Bake the Mixture for 25-30 minutes in Preheated oven.
• Once done, bring the set curd out from oven and allow it to cool. 
• Garnish it with sliced Pistachios.
• Refrigerate for 2-3 hours and here you are ready to serve, A Chilled Aam Doi.

Wasn't it easy and quick? Do try today and you too will fall in love with it....

Easy Italian Ciabatta Bread

A perfect and sure shot,  Italian Ciabatta bread recipe with a night old starter..(also known as sponge or biga)

Ciabattas are generally flat, broad, long stretch baked bread popular in Italy.

Little crunch from outside and Pillowy soft from inside, Perfect for sandwiches which are infused with garlic, olive oil and dried herbs, and the same goes well with soup too. This bread can me made in to various other variation, i.e, with Italian stuffings (garlic, parmesan, dried / fresh herbs, sliced onions..and many more), can make Small Ciabatta Dinner buns/rolls out of it....It tastes really good.

With various other variation, its really worth making it...do try it..

Temperature is quite warm and moist here so thought to take advantage of it by making Ciabatta loaf..

Believe me this bread will live a happy and satisfied smile on your face....

Ingredients:

For Biga (Sponge / Overnight starter)

1 1/2 cup Maida / All purpose flour

1/4 tsp salt

1/2 tsp Instant dry yeast

3/4 cup room temperature water (not warm)

For Bread

All of Biga mixture

1 1/2 cup Maida / all purpose flour

1 tsp salt

1/2 tsp sugar

1 tsp Instant dry yeast

1/4 cup luke warm water

2 tbsp olive oil

*some more flour and oil for dusting and greasing respectively.

Recipe:

For Biga (Sponge / Overnight starter):

In a bowl, Mix Maida / all purpose flour with salt, water and Instant dry yeast. Stir all well and cover the bowl with a plastic cling film. 

Biga/Sponge

Let it rest overnight or approximately around 12 hours without disturbing. Slowly gradually you will notice little rise in the mixture and small bubbles in it..let it be as it is and do not disturb the process.

After 12 hours Ready Biga / Sponge

For Bread:

• In a small bowl dissolve yeast in luke warm water for 10 minutes or until  frothy. 
• In a large bowl Mix Maida /all purpose flour, salt, dissolved frothy yeast mixture, Olive oil and Biga mixture together.
• Mix until all  is gathered and forms a sticky dough.
• Dust a little flour on work surface, knead the sticky dough for about 7-8 minutes, until soft, smooth and elastic. (Use only little flour for dusting and kneading and not much).
• Grease the dough with olive oil, place it in a bowl and cover with a plastic cling film. 

• Allow it to rise for about 1 hour or until the dough doubles in volume.

• Once it doubles up, punch the dough down. Dust the work surface with little flour, knead the dough in a rectangular shape with rolling pin.

• Make three folds to the rolled dough to give a loaf like shape and place it on a baking tray. Cover the dough of baking tray with tea towel and let it rise again for 1 hour or until doubles in volume. 

 *forgot to click the rised loaf pic..:(

• Pre-heat oven at 220 degree Celsius.
• Sprinkle little flour on top of the dough before going inside oven.
• Bake for 20-22 minutes or until crust turn light brown and tapping gives hollow sound.
• Place baked bread on a wire rack and allow it to cool completely.
• And here you are ready to enjoy your fresh baked Ciabattas...

Recipe featured

Green Coriander Chutney (Also Mint Chutney)

This Chutney Is my Family's favorite. I always keep a stock of it as it goes mostly with everything that is fried, non fried food, sandwich, and with many more. I have even posted Mint chutney recipe here in the same its just a very simple, you only have to add about 1/2 cup Mint Leaves in Ready Coriander Chutney and you have both.

Green Coriander-Mint Chutney

Ingredients:
1 cup Fresh Coriander leaves
1 tsp Cumin Seeds
1 tsp Sesame seeds
1 tsp peanuts
2 tsp sugar (optional)
1/2 Lemon's  juice
2 tsp ginger paste
4 green chilly
Salt to taste
4 pods of Garlic (optional) (If you want garlicy coriander chutney than use it, or else can omit)


Recipe:
In a mixer Chutney Jar, Mix Fresh Coriander Leaves with Cumin seeds, sesame seeds, peanuts, ginger and Green chilly. (Add Garlic and sugar if you want).
Grind it with little water until smooth paste.
Remove from the jar, add lime juice and salt to taste (if you want more spicy can add little more green chilly's to it)

Note: For Mint-Coriander Chutney.
Add about 1/2 cup of Mint leaves to Coriander chutney and here your mint Chutney is ready.