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Vegan Sourdough Stuffing

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Directions

Instructions Checklist
  • Day 1: Combine 3/4 cup plus 2 tablespoons whole-wheat flour and 1/2 cup of water in a 2-quart plastic or glass container. Do not use a metal container. Stir until the flour and water are well mixed. No dry flour should remain. Cover the container with plastic wrap or a loose-fitting lid. If you are using a glass jar, do not tighten the lid. Expanding gasses can break the glass. Let the mixture sit for 24 hours in a warm place, 75-90 degrees F. If the temperature is lower, the starter may take a few days longer to fully develop.

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  • Day 2: Discard half the starter, leaving 4 ounces in the container. Add 3/4 cup plus 2 tablespoons whole-wheat flour and 1/2 cup of water. Stir well and cover loosely. Let the starter sit for 24 hours. Near the end of day 2, the mixture should have expanded a little and some small bubbles should have appeared.

  • Day 3: Repeat the feeding process from Step 2, discarding half the starter and adding 3/4 cup plus 2 tablespoons whole-wheat flour and 1/2 cup of water.

  • Day 4: The starter should have expanded and should have a distinct, sour odor. More bubbles should be visible on top. Begin a 12-hour feeding schedule: In the morning, repeat the feeding process from Step 2, discarding half the starter and adding 3/4 cup plus 2 tablespoons whole-wheat flour and 1/2 cup of water. Repeat the feeding process again 12 hours later.

  • Day 5: The starter should have a ripe, sour odor. Small bubbles should be abundant throughout the mixture. Discard half the starter, leaving 4 ounces in the container. This time, feed with 1/3 cup plus 1 tablespoon whole-wheat flour and 1/3 cup plus 1 tablespoon all-purpose flour and 1/2 cup water. Continue the 12-hour feeding schedule, discarding half the starter and using 1/3 cup plus 1 tablespoon whole-wheat flour and 1/3 cup plus 1 tablespoon all-purpose flour and 1/2 cup water for each feed until you are ready to bake. Or, store the starter in the refrigerator and feed once per week.

Tips

Tips: It’s best to use a digital kitchen scale to weigh all ingredients for accuracy. Flour can settle and cause volume measurements to vary.

It may take the sourdough starter 7 to 10 days to fully develop when the room temperature is lower than 70 degrees F. Try storing the starter in a warm spot in your home, such as the top of the hot water heater or in the laundry room.

If you have refrigerated your starter, a day or two before you are ready to bake bread, remove 4 ounces of the starter and allow it to sit at room temperature for 1 hour. Then feed it and wait 12 hours. If growth is strong, feed again and wait 4 to 6 hours before making bread. Otherwise, resume the 12-hour feeding schedule until the starter is at full strength.

Use 4 ounces of the whole-wheat starter to seed a new batch of starter that uses 100 percent all-purpose flour if you want to make white sourdough. After a few feedings, the white flour will have replaced the wheat.

If 8 ounces of starter is not enough for your recipe, don’t discard the starter in excess of 4 ounces for a couple of feedings. Keep adding 4 ounces of flour and 4 ounces of water each cycle. Feed in this manner until you have the amount needed for the recipe.

To make ahead: Starter will keep, covered, in the refrigerator, but you need to refresh it by discarding half and feeding it at least once per week.

Nutrition Facts

Serving Size:

4 ounces, to make 2 loaves of bread

Per Serving:

0 calories; protein 0g; carbohydrates 0g; dietary fiber 0g; soluble fiber 0g; insoluble fiber 0g; sugars 0g; monosaccharides 0g; disaccharides 0g; other carbs 0g; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; trans fatty acid 0g; cholesterol 0mg; water 24.7g; ash 0g; vitamin a iu 0IU; vitamin a re 0RE; vitamin a carotenoid 0RE; vitamin a retinol 0RE; vitamin a carotene 0mcg; vitamin b1 thiamin 0mg; vitamin b2 riboflavin 0mg; vitamin b3 niacin 0mg; niacin equivalents 0mg; vitamin b6 0mg; vitamin b12 0mcg; vitamin c 0mg; vitamin d iu 0IU; vitamin d mcg 0mcg; vitamin e alpha equivalents 0mg; vitamin e iu 0IU; vitamin e mg 0mg; folate 0mcg; vitamin k 0mcg; pantothenic acid 0mg; boron 1mg; calcium 0.7mg; copper 0mg; fluoride 20mg; iron 0mg; magnesium 0.2mg; manganese 0mg; phosphorus 0mg; potassium 0.2mg; selenium 0mcg; sodium 0.7mg; zinc 0mg; 40 butyric 0g; 60 caprioc 0g; 80 caprylic 0g; 100 capric 0g; 120 lauric 0g; 140 myristic 0g; 160 palmitic 0g; 180 stearic 0g; 161 palmitol 0g; 181 oleic 0g; 201 eicosen 0g; 221 erucic 0g; 182 linoleic 0g; 183 linolenic 0g; 184 stearidon 0g; 204 arachidon 0g; 205 epa 0g; 225 dpa 0g; 226 dha 0g; omega 3 fatty acid 0g; omega 6 fatty acid 0g; alanine 0g; arginine 0g; cystine 0g; glycine 0g; histidine 0g; isoleucine 0g; leucine 0g; lysine 0g; methionine 0g; phenylalanine 0g; proline 0g; serine 0g; threonine 0g; tryptophan 0g; tyrosine 0g; valine 0g; alcohol 0g; caffeine 0mg; energy 0kcal; aspartic acid 0g; glutamic acid 0g; thiamin 0mg; riboflavin 0mg.

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