BASIC SOURDOUGH STARTER
BASIC SOURDOUGH STARTER
Ingredients
- 2 c. all-purpose flour
- 3 Tbsp. sugar
- 1 env. dry yeast (1 Tbsp.)
- ½ tsp. salt
- 2 c. warm water (105 degrees)
REPLENISH:
- 1 c. bread flour
- ¾ c. sugar
- 3 Tbsp. instant potatoes
- 1 c. warm water
Instructions
- In large glass or plastic bowl or jar, combine all ingredients. Beat with a wooden spoon until well mixed; it may be lumpy. Cover with a cloth and set in a warm place (85 degrees) to ferment the mixture. Let ferment 2-3 days. Stir mixture several times each day.
- To use in a recipe, remove Starter needed and refrigerate remaining in plastic bowl with air holes punched in top. (A used large Cool Whip tub works well.) This is the 'STARTER' you will keep and replenish every 7-14 days.
- Replenish every 7-14 days by adding ingredients listed. Stir well and let stand out at room temperature overnight. Then return to refrigerator. If clear liquid forms on top, stir back into Starter.
- If your Starter volume gets to be more than you use, share at least one cup with a friend, who can replenish and have their own Starter. Starter can be kept for years if replenished at least every two weeks.
Notes
Eugene Larson
3.5.3226