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Sourdough Starter | ||
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Sourdough Bread | ||
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Sourdough Bread | ||
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Sourdough Starter
Ingredients:
1 pkg. active dry yeast
1/2 c. warm water (110-115 degrees)
2 c. flour
2 c. warm water (110-115 degrees)
1 Tbs. sugar
1 pkg. active dry yeast
1/2 c. warm water (110-115 degrees)
2 c. flour
2 c. warm water (110-115 degrees)
1 Tbs. sugar
Directions:
Soften yeast in 1/2 c. warm water. Stir in flour, 2 c. warm water, and sugar. Beat till smooth. Cover with cheesecloth; let stand at room temperature till bubbly, 5 to 10 days, stirring 2 or 3 times a day. (Fermentation time depends on room temperature; a warmer room will hasten the process.) Store starter, covered, in the refrigerator. To use, bring desired amount to room temperature.
TO KEEP STARTER GOING: After using some Starter, stir 3/4 c. flour, 3/4 c. water, and 1 tsp. sugar into remaining Starter. Cover with cheesecloth; let stand at room temperature till bubbly, at least one day. Refrigerate for later use. If not used within 10 days, stir in 1 tsp. sugar into Starter. Keep adding sugar every 10 days.
Soften yeast in 1/2 c. warm water. Stir in flour, 2 c. warm water, and sugar. Beat till smooth. Cover with cheesecloth; let stand at room temperature till bubbly, 5 to 10 days, stirring 2 or 3 times a day. (Fermentation time depends on room temperature; a warmer room will hasten the process.) Store starter, covered, in the refrigerator. To use, bring desired amount to room temperature.
TO KEEP STARTER GOING: After using some Starter, stir 3/4 c. flour, 3/4 c. water, and 1 tsp. sugar into remaining Starter. Cover with cheesecloth; let stand at room temperature till bubbly, at least one day. Refrigerate for later use. If not used within 10 days, stir in 1 tsp. sugar into Starter. Keep adding sugar every 10 days.
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