Sourdough Starter


1 qt. lukewarm water
1 pkg. dry yeast
2 teaspoons sugar
4 cups unbleached flour


Put the water in the container, add the yeast and sugar to soften. Stir in flour. Cover with a clean cloth and keep in a warm place for 2 days until it has risen and aged slightly.
Its now ready to use. Sourdough will thin as it stands and a layer of alcohol will form on the top, due to the natural fermentation process. This is perfectly normal so don't think that it is ruined and throw it out. Actually, the older a "starter" gets, the more character and flavor it develops. All you have to do is stir it up real good when you use it. Replace what you use with equal parts of flour and water.
When you keep your starter in the refrigerator this slows down the fermentation process, but even so you have to "feed" the starter with fresh flour and water every two weeks or so or the starter will lose its "life" and go flat. Then you have to start all over.




Years ago I had an old-timer here in the mountains of Calaveras County tell me that when he was a boy, back around the turn of the century they used Sourdough to chink the log cabins with, to doctor burns with, and he even resoled a pair of boots with it one time!


1.0 servings


Thursday, December 31, 2009 - 11:46pm


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