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Sourdough Starter

A made from scratch yeast or leavenin to use in all your sourdough recipes.
Prep Time5 d 1 hr
Course: Appetizer, Dessert, Main Course
Cuisine: American
Keyword: breads, leavenin, sourdough, sourdough starter, yeast

Equipment

Ingredients

  • 1 pkg .25 ounce active dry yeast
  • 3 1/2 Cups warm water
  • 5 Cups all-purpose flour

Instructions

  • In a large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups of all-purpose flour and cover loosely.
  • Leave in a warm place to ferment overnight. Depending on temperature and humidity of kitchen, times may vary. Above 70˚ is optimum. Place on a cookie sheet in case of overlfow and check occasionally.
  • Day 2: Stir mixture and take out 1/4 cup of the starter and discard. Add 1 cup of flour and 1/2 cup of warm water. Mix and set aside to ferment again.
  • Day 3: Stir mixture and take out 1/4 cup of the starter and discard. Add 1 cup of flour and 1/2 cup of warm water. Mix and set aside to ferment again.
  • Day 4: Stir mixture and take out 1/4 cup of the starter and discard. Add 1 cup of flour and 1/2 cup of warm water. Mix and set aside to ferment again.
  • When mixture is bubbly and has a pleaseant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it, THROW IT OUT! and start over again. Keep starter in the refrigerator, covered until ready to bake.

Notes

 
  1. When you use starter to bake, always replace with equal amounts of a flour and water mixture. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains! Sourdough starters improve with age, they used to be passed down generation to generation!