Sourdough Starter

Posted on June 25, 2007. Filed under: Bread |

Sourdough Starter

by Tony van Roon


Keep this starter handy for other sourdough recipes found at this site.

      2 cups            All Purpose Flour
      2 1/4 teaspoons   Bread Machine Yeast or 1 pkg Active Dry or Rapid Yeast
      2 cups            Lukewarm water (105° to 115° F.)

In a 2-quart or larger container, combine flour and yeast. Gradually add water to dry ingredients and beat until smooth. Cover loosely; let stand in a warm place until bubbly and sour smelling, about 2 to 4 days. Transfer to a 2-quart or larger container with tight-fitting lid. Refrigerate until needed.

To keep this starter alive, stir in once-a-week, 1 tablespoon of flour and 1 tablespoon lukewarm water. Beat until smooth. Cover loosely and let stand until bubbly, 12 to 24 hours. Cover tightly; refrigerate until ready for use.

To replenish the starter: For each ¾ cup (1¼ cups) of starter used, add 2/3 (1 cup) all purpose flour and 2/3 cup (1 cup) lukewarm water. Beat until smooth. Cover loosely and let stand until bubbly, 12 to 24 hours. Use or cover tightly and refrigerate until ready to use.


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