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Old Time Sourdough Starter




Source of Recipe


Jennifer


List of Ingredients





2 cups unsifted flour
2 tbsp. sugar
1 tbsp. salt
1-1/2 cups warm water
1 tbsp.vinegar
1/4 tsp. dry yeast






Recipe



Prepare Starter: Combine flour, sugar, salt and yeast in a stone crock or bowl. Stir to mix well. Add water and beat to a smooth batter. Add vinegar. Cover with cheesecloth and set in a warm place until thoroughly sour. (Determine this by yeasty smell.) Takes about 12 hours. Pour starter into a quart jar, cover jar, and refrigerate. For best results the starter should be used once per week, however, starter can be frozen indefinately. To Use Start: Pour starter into a clean glass bowl. Add 2 cups warm water (90° F.) and 2-1/2 cups flour. Stir to mix (don't worry about lumps). Batter will be thick but will thin as it ferments. Cover bowl with cheesecloth and place in a warm spot to rest for 12 hours. Pour 3 cups of sourdough into a quart jar, cover jar, and refrigerate up to 2 weeks for use as the next starter. This leaves about 4-1/2 cups of sourdough for use in your recipe.
Note: Never add anything but warm water and flour to the start.