Sour Dough Starter

FINALLY, I have found a great

SOUR DOUGH STARTER!

I have tried several recipes...

and THIS one is THE one!

I found a similar recipe on Pinterest ..

how ever they did not use as much

sugar and also only told me to

ferment for 6-8 days. 

I DO NOT recommend doing this!

AS y'all know  it takes times to make

a great "Starter" there are starters

that have been handed down from 

generations to generations.

So who knows, this may be the one

YOU pass down to your children.

MY SOUR DOUGH STARTER

2 C. Flour

2 C. Warm Water

2 1/2 tsp. Sugar

1 Pkg. Active Dry Yeast (2 1/4 tsp.)

In a 2 quart Ceramic or Glass bowl

*DO NOT use plastic or metal*

Combine the flour, sugar and yeast.

Stir in the warm water. It will be 

like a thick batter. This will thin as

it sit's and ferment's.

You can at this point leave it in the bowl

you mixed it in or transfer it

to another ceramic or glass container.

Cover it with loose plastic wrap,

leave out on your counter

for 10 days. (80-85 degree's is best)

Stir the mixture 1 or 2 times 

per day. Your starter is ready

when it develops a pleasant

sour smell.

At this point you can use the

stater in any Sour Dough recipe.

Or if you wish you can divide

the batter into (2) glass jars

and store in the fridge.

*if you do not use the starter

with in 2 weeks you need to add

1 tsp. sugar to the starter to help

keep it active.

 *When the starter is fermented it may separate

 and  have a yellow liquid layer on top.

 I just shake it up in the jar before I open it to use 

or add in the extra sugar.

To use the starter, measure out desired amounts as specified in the recipe. Let refrigerated starter come to room temperature before using. 

Start your own today,

Lark