Sourdough Starter
Sourdough Starter
1 package active dry yeast
2 1/2 cups warm water (110 deg F)
2 cups all-purpose flour, unsifted
1 tbsp sugar
In a 6-cup glass or ceramic container soften yeast in 1/2 cup warm water
Stir in remaining 2 cups water, flour & sugar
Beat mixture until smooth
Cover loosely with cheesecloth, folded into several thicknesses & let st& at room temp until bubbly
This may take 5 to 10 days, depending upon the temp of the room – the warmer the room, the shorter the time for fermentation
During this time, stir 2 or 3 times a day
The starter will develop a strong “sour” odor as it ferments
When fermentation has occurred, refrigerate starter until needed
To renew starter after using portions
3/4 cup all-purpose flour
3/4 cup water
1 tsp granulated sugar
Add the above to the remainder of the old starter for each cup of starter used
Stir well
Let st& at room temp until bubbly, at least 1 day
Cover & refrigerate
If not used within 10 days, stir in 1 tsp sugar
Repeat the addition of 1 tsp sugar every 10 days
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