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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Sourdough Starter Recipe

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This recipe for Sourdough Starter is from Family & Friends Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 tsp yeast
3/4 cup warm water (105º to 115º)
3 cup warm water (105º to 115º)
3 cup flour
4 tsp white sugar or brown sugar
Directions:
Directions:
Dissolve the yeast in 3/4 cup water. Stir in 3 cup warm water, flour and sugar. Beat with an electric mixer on med. speed until smooth. Cover with 100% cotton cheesecloth. Let stand at room temperature (75º to 85º) for 5 to 10 days or until the mixture has a sour, fermented aroma, stirring 2 or 3 times every day. (The fermentation will depend upon the room temperature. A warmer room speeds the fermentation process. When the mixture has fermented, transfer starter to a 2 quart or larger covered plastic container. Refrigerate the starter until needed.

To use starter: Stir the starter thoroughly upon removing it from the refrigerator, then measure the amount needed and bring it to room temperature before using. (The cold starter should be the consistency of buttermilk or thin pancake batter. If necessary, add water to thin the starter after you have stirred it and before it is measured.)
For each cup of starter used, replenish the remaining starter by adding 3/4 cup flour, 3/4 cup water and 1 tsp sugar. Cover and let mixture stand at room temperature for at least 1 day or until bubbly. Refrigerate starter for later use.
If you have not used the starter within 10 days, stir in 1 tsp sugar. Repeat every 10 days unless starter is replenished. Makes approx. 4 cups.

 

 

 

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