Directions: |
Directions:Dissolve yeast in ˝ c. warm water
• Let rest for 10 minutes
• Mix in flour, sugar & 2 c. water
• Allow to stand, loosely covered in a warm place for 3 to 4 days, using a large ceramic bowl.
Every time the batter is used to make a product, set aside 1 cup in a glass container to be used as a starter for another batch and keep in the fridge.
To make a basic batter again, add 2 cups flour and 2 cups water and allow to stand at room temperature overnight. Remember to reserve a cup of the batter for the starter. |
Personal
Notes: |
Personal
Notes: HISTORY OF SOURDOUGH
In the early west where distances were vast, refrigerators unknown and it took a long time to travel between the few isolated trading posts, Sourdough was the only practical leavener available.
A sourdough starter then, became a precious thing to a frontiersman and was carefully tended in its earthenware crock.
Each evening the starter was taken from the crock and either bread, biscuits or flapjacks were set “to work”. The next morning the dough was ready. . . the leavening agent had done its work and a delicious breakfast would soon be on the table. A little of the batter was always returned to the earthenware crock to ferment and be ready for the next time.
Over time the starter contained elements of many things, bread flours of many kinds, corn flour, molasses -which made the starter more mellow.
So important was sourdough starter to those people who must spend long periods away from civilization that in time the very name sourdough came to mean a solitary man given to roaming the wilderness – the prospector and trapper. Coulter Enterprises
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This recipe for SOURDOUGH STARTER is from