Monday, August 30, 2010

Sourdough Starter

1 pkg. dry yeast 2 c. flour, sifted
½ c. warm water 1 T. sugar
2 c. warm water

Dissolve yeast in ½ c. warm water in large bowl. Let stand 10 minutes. Stir in 2 c. warm water, flour and sugar. Beat with a wooden spoon until smooth. Cover with a loose fitting lid or cheesecloth and let stand at room temperature for five to ten days, stirring two to three times a day. Time required to ferment will depend on room temperature. Starter should have yeasty sourdough smell. Place in covered container and refrigerate until ready to use. Yield: 2 cups

To Keep Starter Going:

¾ c. water 1 t. sugar
¾ c. flour 1 c. sour dough starter

Stir water, flour and sugar into sourdough starter. Let stand at room temperature until bubbly and well fermented (at least one day). Refrigerate. If not used within ten days, stir in 1 tsp. sugar.

No comments:

Post a Comment