Sourdough Starter
Source of Recipe
Unknown
List of Ingredients
1 package dried yeast
2 cups warm water (potato water from cooking potatoes
is even better)
2 cups all-purpose unbleached flour or 2 cups whole
wheat flour if you mostly bake whole wheat breads
Recipe
Combine the ingredients in a glass or pottery
container. Never store your starter in a metal
container. (You can mix up your bread dough recipes in
a stainless bowl, however.)
Cover the container with cheesecloth or some plastic
wrap held on with a rubberband. Poke some slits in the
plastic with a knife tip. Let stand at room
temperature for 48 hours, stirring it down several
times during this period. (You may notice a clear
yellowish or grayish liquid on top of the starter.
This is natural - just stir it in. Always stir your
starter before you use it.) After the 48 hours, you
can use your starter or put it in the refrigerator to
store.
Each time you use your starter:
1. take it out of the frig and let it set out at room
temp for at least an hour
2. feed it equal parts of flour and water; a small
amount will suffice, 2 TB flour and 2 TB water; stir
the flour and water in well, beating in some air with
your fork or spoon; you can feed your starter about 4
hours apart if you need to build up the amount, but
don't ever dump a large amount of flour into a small
amount of starter
3. let the starter "work" for 2 to 6 hours; it will
expand and get frothy showing that the little
"yeasties" are alive and well and eating up the
flour/water that you have fed them
4. pour out the amount of starter called for in your
recipe and proceed with the recipe; put the remainder
of the starter back in the frig
~ keep the starter covered with a loose fitting lid,
elastic bowl cover, or piece of plastic held in place
with a rubberband
~ on occasion, pour the starter into a clean jar and
wash the previous jar in hot soapy water.
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