Sherwood Sourdough Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Day 1
1 tsp (5 mL) sugar
2 cups (500 mL) warm water
1 pkg (8 g) (2 1/4 tsp/11 mL) active dry yeast
2 cups (500 mL) Robin HoodŽ Best for Bread Homestyle White Flour
Day 2
1 cup (250 mL) Robin HoodŽ Best for Bread Homestyle White Flour
1 cup (250 mL) milk
1/2 cup (125 mL) sugar
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Directions: |
Directions:Day 1
Dissolve sugar in 1/2 cup (125 mL) of the warm water in large glass bowl. Do not use metal bowl. Sprinkle yeast into water; let stand 10 minutes. Stir in remaining water and flour. Beat until smooth. Cover bowl tightly with plastic wrap and leave overnight at room temperature.
Day 2
Add Day 2 ingredients to Sherwood mixture in bowl. Beat until smooth. Cover loosely with plastic wrap. Refrigerate.
Day 3
Stir until smooth. Refrigerate.
Day 4
Repeat Day 3.
Day 5
Repeat Day 2.
Day 6 - 10
Stir well once a day and refrigerate.
Day 10
Sherwood is now ready to use. Your Sherwood sourdough starter should have grown to at least 4 cups (1 L), and should be the consistency of thin pancake batter. If Sherwood is thicker, add lukewarm water until the desired consistency is achieved before using it in a recipe.
When Sherwood is down to 1 cup (250 mL) OR once every 10 days, follow Day 2 steps and let the mixture grow again.
You can freeze Sherwood for up to 3 months. Before using, thaw slowly in refrigerator for 24 hours.
Follow Day 2 steps and leave at room temperature overnight before using. |
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Personal
Notes: |
Personal
Notes: This is a Very old recipe found through Robin Hood Flour and adds a nice sourdough flavour to your recipes.
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