Saturday, August 13, 2011

Sourdough Bread Starter


1.     Combine 1 Cup warm water with 1 Cup wheat flour in a glass or ceramic container (I’m using a 1 qrt. mason jar, but will have to go to a larger container soon!)  Just don’t use a metal container, because it will adversely react with the mixture.  Cover with a piece of cheesecloth secured with a rubber band.
2.     Allow to sit at room temperature for 24-48 hrs, stirring occasionally.
3.    After the first 48 hrs, add 1 C. water, 1 C. flour.
4.    After 24 more hours, add 1C. water, 1 C flour again
5.     Let sit another 24 hrs.
6.     Dump the entire contents of the container into a bowl.  Put 1 C. of the starter back into the (cleaned) container, and add 1 C flour, ¾ C water.  The remaining starter can be used to make pancakes, or any sort of recipe that calls for sourdough.  It isn’t strong enough to rise bread, but can be used in sweet breads, pizza crusts and such.   

For a stronger mixture that can be used in bread, repeat the feeding process every 12 hours for 3 additional days J

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