Starter: Alaska Sourest Dough Starter
Source of Recipe
Tracy Zimmerman
List of Ingredients
1 package yeast
1 tablespoon vinegar
2 1/4 cups warm water
1 teaspoon salt
2 tablespoons sugar
2 cups bread flour
Recipe
Dissolve yeast in 1/4 cup warm water. Add sugar vinegar, salt, all purpose flour. Add remaining water until a creamy batter is formed. Place in a glass bowl, cover and let sit until it starts to ferment, about 3 days. It will take on a powerful boozy smell. Stir again until creamy and measure out what is called for in the recipe. Replenish starter with equal amounts of flour and water. Store in the fridge and bring to room temp before using. Is best to allow to ferment for one week between uses and to let it sit out overnight after feeding it. This starter takes about 1 1/2 months to become really sour.
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