Wednesday, June 13, 2012

Sour Dough Starter

FINALLY, I have found a great
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.
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,


The Better Baker said...

WOW! I don't think there's anything you haven't made huh? Thanks for the recipe...and the advice. Your jar topper is adorable too...I'm not the least bit surprised. =)

Angie Barrett said...

Thank you for this. My husband loves sourdough bread! I will have to make this so that I can make some sourdough bread for him!

Rachael Drumm said...

What's the process for keeping a steady supply of starter rotating on the much do you replace and feed with after baking? How long do you have to wait after replacing substance before using it again?

Larks Country Heart Harrington said...

Rachel, to be honest it totally depends on the recipe you are using, in how much you use or are taking out of the "starter". Rule of thumb, is usually add back in 1 C. Flour & 1 C. Water.

Rachael Drumm said...

Thank you :)

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