"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mom's Sourdough Starter, by Grant Smith, is from Mom's Kitchen Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Pkg of active dry yeast 2 cup of unbleached white flour 1 1/2 cups of warm water 1 Tsp of honey
Mix the above ingredients in a non- metal container. a crock jar is the best. Make sure that it is large enough to let the starter rise double or triple in size. Let the mixture stand, loosely covered, for a day or two. It will be frothy and full of bubbles. You will notice the sour characteristics of the sour dough will start after the first day. After the mixture has fermented and soured, stir it down and refrigerate. it will be better after it has aged for a few days. Even better after it has been used and replenished a few times.
I have had my starter for five years and it makes great bread. Pass this down from generation to generation.
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