Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Sourdough Starter




Source of Recipe


Recipes 101


List of Ingredients




1 1/2 teaspoons active dry yeast ( or bread machine yeast )
3/4 cups warm water ( 105 to 115 degrees)
3 cups warm water ( 105 to 115 degrees )
3 cups all purpose flour
4 teaspoons granulated or brown sugar


Recipe



Starter should be made with all-purpose flour otherwise it will get " stringy"


TO MAKE STARTER
Dissolve the yeast in 3/4 cups warm water.
Stir in 3 cups warm water, the flour and sugar.
Beat with an electric mixer on medium speed till smooth Cover with a 100 % cheese-cloth. Let stand at room temperature ( 75 - 85 degrees) for 5 - 10 days or until the mixture has a sour, fermented aroma, stirring 2 or 3 times a day.
The fermentation time will vary depending on room temperature. A warmer room speeds the fermentation process. When the mixture has fermented, transfer to a covered plastic container.

TO USE THE STARTER
Stir the starter thoroughly upon removing it from the refrigerator, then measure the amount needed and bring it to room temperature before using. The cold starter should be the consistancy of buttermilk or pancake batter. If necessary, add water to thin the starter after you have stirred it and before you measure it.
For each cup of starter used, replenish the remaining starter by adding 3/4 cup all-purpose flour, 3/4 cup of water and 1 teaspoon granulated or brown sugar. Cover and let stand at room temperature for at least 1 day or until it is bubbly. Refrigerate starter for later use
If you have not used starter in at least 10 days, stir in 1 teaspoon granulated or brown sugar.
repeat every 10 days unless starter is replenished. Makes about 4 cups