sourdough starter
1 package active dry yeast 2 1/2 cups warm water (110 degrees F) 2 cups all-purpose flour, unsifted 1 tablespoon granulated sugar In a 6-cup glass or ceramic cont...
Ingredients
- 1packageactive dry yeast
- 21/2 cups warm water (110 degrees f)
- 2cupall-purpose flour, unsifted
- 1tablespoongranulated sugar
- 3/4cupall-purpose flour
- 3/4cupwater
Directions
- 1
Sourdough Starter 1 package active dry yeast 2 1/2 cups warm water (110 degrees F) 2 cups all-purpose flour, unsifted 1 tablespoon granulate
- 2
Stir in remaining 2 cups water, flour and sugar
- 3
Beat mixture until smooth
- 4
Cover loosely with cheesecloth, folded into several thicknesses and let stand at room temperature until bubbly
- 5
This may take 5 to 10 days, depending upon the temperature of the room — the warmer the room, the shorter the time for fermentation
- 6
During this time, stir 2 or 3 times a day
- 7
The starter will develop a strong "sour" odor as it ferments
- 8
When fermentation has occurred, refrigerate starter until needed