2 Varieties Of Sourdough Starter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These are 2 different ways to make a sourdough starter. One is a quicker method than the other but gives great results when you are in a hurry. Ingredients:
sourdough starter. |
2 cups all-purpose flour |
3 tblspns sugar |
1 envelope active dry yeast |
1/2 tsp salt - if desired |
2 cups warm water. |
quick overnight starter. |
2 cups warm water |
1 envelope active dry yeast |
2 cups all-purpose flour |
Directions:
1. Sourdough Starter.
2. In a large glass or plastic pitcher, with a strainer in lid or a large bowl, combine all ingredients.
3. Beat with a wooden or plastic spoon. - Fermentation will dissolve small lumps.
4. Place lid on pitcher & turn the strainer to the spout or cover the bowl with a cloth.
5. Set in a warm place & let ferment for 2 -3 days.
6. Stir mixture several times each day.
7. Makes 3 - 4 cups.
8. To use.
9. Remove the amount of starter needed for recipe & refrigerate the remaining starter in the pitcher with the lid vented by the strainer or a plastic container that has a vent hole in it.
10. Replenish every 7 - 10 days by stirring in equal amounts of flour & water. After replenishing let stand at room temp. overnight & then return to the fridge.
11. Quick Overnight Starter.
12. Follow the same method as the above starter but let stand in a warm place for 6 hrs or overnight.
13. Starter will ferment, increase in size, then become thin & decrease to it's original size.
14. Continue for use & replenishment as above starter.
15. Makes about 3 1/2 cups
16. For both of these methods, if clear liquid forms on top of starter just stir it back into mixture.
17. Never use metal containers or spoons to prepare starter.
18. If not replenished in 7 - 10 days starter may go bad.
19. If starter turns pink or orange it has gone bad. Discard & start fresh
20. It can be stored in the freezer for up to 3 months.
21. Before using, remove from the freezer & let thaw in the fridge for 24 hrs.
22. Never use anything but flour & water & the occasional teaspoon of yeast to replenish starter.
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