Basic Sourdough Starter
Categories: Bread, Mixes
2 cups All-purpose Flour
1 teaspoon Salt
3 Tablespoons Sugar
1 Tablespoon Dry Yeast
2 cups lukewarm Water
With a wooden spoon, stir dry ingredients together in a large mixing
bowl and gradually add lukewarm water. Stir until mixture
a smooth paste. Cover with a towel or cheesecloth and set in a warm
place - 85 deg F (30 deg C) - to sour.
Stir mixture several times a
day. In 2 or 3 days sourdough will be ready. Store in a heavy
plastic container, with a hole punched in lid to allow gases to
To make a batter for a favorite sourdough recipe, take out 1 cup
sourdough starter and combine with 1 cup all-purpose flour and 1 cup
Mix well with a wooden spoon. Don't worry about lumps in
fermentation will dissolve them within a few hours. Cover with a
towel or plastic wrap and set in a warm location several hours or
overnight. Before adding additional ingredients to recipe, return at
least 1/2 cup of mixture to sourdough container stored in
refrigerator to replenish starter.
If starter is not replenished in this manner at least once a week,
add 1/2 cup each of lukewarm water and all-purpose flour to container
of sourdough. Mix together; leave out of refrigerator overnight,
covered with a towel or plastic wrap. Next morning stir down
mixture, cover with lid and return to refrigerator until needed.
Occasionally pour all of sourdough starter out into a mixing bowl.
Wash container to remove flour buildup. To replenish, add equal
portions of flour and water, cover, let stand in a warm - 85 deg F (30 deg C) - location overnight.
If starter does not seem as bubbly after continued use, sprinkle with
small amount of dry yeast and mix well. This is also recommended if
thawed frozen starter does not resume its former bubbly appearance.
If clear liquid forms on top of mixture, simply stir down and
continue to use as needed.
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- Sugar Substitution Chart
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