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Sourdough Starter Recipe

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This recipe for Sourdough Starter, by , is from Ireland to Louisiana by Way of the World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Arceneaux
Added: Monday, July 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Starter:
2 c flour
2 c warm water
1 pkg dry yeast

To Set Sponge for Use:
2 c flour
2 c warm water

Directions:
Directions:
In a bowl mix all ingredients and place in a warm place or closed cupboard overnight. In the morning put 1/2 cup of the starter in a scalded pint jar, cover and store in the refrigerator or a cool place for futrue use. Leave lots of room for expansion in the container, or set the lid on without tightening. This is your sourdough starter. The remaining batter can be used for pancakes, waffles, muffins, bread or cake immediately.

Starter can be kept almost indefinitely in a clean, covered glass container in the refrigerator. If unused for several weeks, the starter may need to set out an extra night before flour and water are added to stand overnight for use.

To set your sponge for use: Remove starter from refrigerator and place in a medium size mixing bowl. Add 2 c flour and 2 c warm water. Beat well and set in a warm place, free from draft, to develop overnight. Int he morning the batter will have gained 1/2 again its bulk and be covered with air bubbles. It should have a pleasant yeast odor.

 

 

 

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