Foolproof Sourdough Starter 3

Ingrients & Directions 1 tb Active dry yeast 2 1/2 c Warm water 2 1/2 c White flour, preferably -unbleached Let yeast dissolve in 1/2 cup warm water in a pottery or glass bowl, then stir in flour and 2 cups warm water; mix well. Pour into plastic, glass, or […]

Ingrients & Directions


1 tb Active dry yeast
2 1/2 c Warm water
2 1/2 c White flour, preferably
-unbleached

Let yeast dissolve in 1/2 cup warm water in a pottery or glass bowl,
then stir in flour and 2 cups warm water; mix well. Pour into
plastic, glass, or crockery container, cover, and let stand 3-5 days
in a warm place – near but not directly over the stove pilot light is
a good choice.

When the mixture is ready to use, it may be stabilized by being kept
in the refrigerator. When the liquid rises to the top, mix gently
with a fork to blend before using.

Feed the starter every 5 days by mixing in 1/2 cup flour and 1/3 cup
warm water.

Each time the starter is used, reserve at least 1 cup, replacing the
amount you have taken out with equal amounts of flour and water.

The Book of Breads From the collection of Jim Vorheis

Yields
1 Servings

RobinDee

Leave a Reply

Your email address will not be published. Required fields are marked *

Next Post

Apple Pie #4

Sat Jan 7 , 2012
Ingrients & Directions -diane crhn32b Light & Flaky Pie Crust; -see recipe of same name 1 1/2 c Thick unsweetened applesauce 1/2 c Honey 3 tb Apple brandy; optional 1 tb Vanilla extract; Lemon; grated rind only 3 x Tart apples; peeled & thinly -sliced 1/2 c All-fruit apricot jam; […]