Sourdough Basic Starter

(page 15 Sourdough Cookery 1981)

2 cups flour
3 tablespoons sugar
1 envelope active dry yeast
1/2 teaspoon salt
2 cups lukewarm water (105 )

1. Combine all ingredients.
2. Beat with wooden spoon. (Fermentation will dissolve small lumps.)
3. Cover.
4. Place in warm, draft-free place (85 ).
5. Let ferment 2 to 3 days.
6. Stir mixture several times a day.
7. Refrigerate.

To Use Sourdough Basic Starter

1. Remove starter needed for recipe.
2. Refrigerate remaining starter in container with hole in lid.
3. Replenish every 7 to 10 days by stirring in equal amounts of water and flour, then leave out overnight.

Copyright © 1996 - 2010 Shirl R Weight Wednesday, 07 April 2010 06:24:15 PM