Sourdough Starter
by Tony van Roon
Keep this starter handy for other sourdough recipes found at this site.
2 cups All Purpose Flour
2 1/4 teaspoons Bread Machine Yeast or 1 pkg Active Dry or Rapid
Yeast
2 cups Lukewarm water (105° to 115° F.)
In a 2-quart or larger container, combine flour and yeast. Gradually add
water to dry ingredients and beat until smooth. Cover loosely; let stand
in a warm place until bubbly and sour smelling, about 2 to 4 days.
Transfer to a 2-quart or larger container with tight-fitting lid.
Refrigerate until needed.
To keep this starter alive, stir in once-a-week, 1 tablespoon of flour
and 1 tablespoon lukewarm water. Beat until smooth. Cover loosely and
let stand until bubbly, 12 to 24 hours. Cover tightly; refrigerate until
ready for use.
To replenish the starter: For each ¾ cup (1¼ cups) of starter used,
add 2/3 (1 cup) all purpose flour and 2/3 cup (1 cup) lukewarm water.
Beat until smooth. Cover loosely and let stand until bubbly, 12 to 24
hours. Use or cover tightly and refrigerate until ready to use.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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