shiann said:Please could some post a receipe for Sour Dough Starter? Thank-you
I'm presuming you want just the recipe for the actual starter, rather than recipes using it. Those
you can find on the web, just google. Starter itself is very easy; if you ruin one batch, you can
always make some more - you're only out some flour and yeast.
Sourdough Starter
1 cup unbleached all-purpose flour 1 cup very warm water - as warm as you'd use in making any yeast
bread. I never use a thermometer, just test on the inside of my wrist; it should feel hot
but not burning. (warmer than baby formula, if that helps. <g>😉 1 package or a scant
tablespoon dry yeast
Get a glass or plastic container that has a lid that seals on; one that'll hold about 2 pints. Wash
it really well; it's a good idea to give it a last rinse in scalding water. In the container,
dissolve the yeast in the hot water, then stir in 1 cup flour. *Don't* seal the lid on; that's for
use when you store the starter in the fridge when not planning to use it for a while. Just rest the
lid on top of the container, off-set enough so the gases can escape, and so dust or the cat doesn't
get into the starter.
Set in a warm place just as you would rising bread. Top of the fridge is good. If you don't have a
good spot, wrap the container in a couple of towels to
keep it warm. Check it the next day to make sure you can see bubbles in the starter, which means
it's alive and working. Let it sit anywhere from 3-4 days to a week to develop the 'sour' flavor,
depending on your preferences. A layer of liquid may develop on top; this is normal when it's not
stirred, it's produced by the fermentation of the yeast. You can give it a stir every day if you
want, but this isn't really necessary. Only other thing to watch for is the possibility of mold. If
you see any fuzzy things growing, toss it and start again.
Once it gets as sour as you want it, you've got your basic starter. To use, you'll need to double
it. (So you'll still have enough starter to keep alive for your next batch of whatever, rather than
starting from scratch again.) 24 hours *before* you start making anything with it, 'feed' it with
another cup of very warm water and a cup of unbleached flour. Stir well and let rest the 24 hours.
Then stir, dip out the amount of starter you need for your recipe, and return the container to its
warm spot.
If you use your sourdough at least once a week, you can usually leave it sitting in its warm spot.
Longer than that, seal the lid on and store it in the fridge, or it'll get way too sour. When using
it again, let it come to room temperature. Then feed it and let it ferment 24 hours, before starting
your recipe.
Monica [email hidden]
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