Emeril's Sourdough Starter Recipe

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Emeril's Sourdough Starter Ingredients

1 cup unbleached flour, plus more
1 for feeding
1/2 cup whole grain rye flour
1 cup bottled still water, plus
1 more for feeding

A Recipe for
Emeril's Sourdough Starter

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”
Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

This Emeril's Sourdough Starter recipe is one of many in our Bread Category.

You are what you eat. For example, if you eat garlic you're apt to be a hermit.
Franklin P. Jones

This Recipe for Emeril's Sourdough Starter is one of thousands in the Recipes-to-go Bread Cookbook.

There's too much blood in my caffeine system.
Seen on a bumper sticker

Emeril's Sourdough Starter Recipe
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The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not.
Mark Twain

Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

This is a recipe for Emeril's Sourdough Starter from the recipe cookbook of Recipes-to-go (Bread)

The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive.
William Ralph Inge

Emeril's Sourdough Starter recipe - a tasty recipe for you to add to your collection!
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.”
Georges Blanc, Ma Cuisine des Saisons

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Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.

Part of the secret of a success in life is to eat what you like and let the food fight it out inside.
Mark Twain (1835 - 1910)

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Life is uncertain. Eat dessert first.
Ernestine Ulmer

Emeril's Sourdough Starter

Without rice, even the cleverest housewife cannot cook.
Chinese Proverb

Emeril's Sourdough Starter Directions

In a large glass bowl stir flours and water together with a spoon.
Cover with a kitchen towel. Set aside to ferment at room temp for 2
to 3 days. It will begin to smell sour, but not in an unpleasant way.
Stir in 2/3 cup flour and 1/2 cup water, cover and continue to
ferment at room temp. Refresh starter in this way every day for 3
days. It will become sharper and more pungent as it sits. When it is
sharp enough for you, begin using it to bake with. After using the
amount of starter you need, the remaining starter should be
refrigerated. Let it come to room temp each time you use it.
Formatted by jayne@idt.net

Serves: 1

Emeril's Sourdough Starter Recipe brought to you by Recipes To-Go

Emeril's Sourdough Starter Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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