Description
Make your starter in a glass container and store in the refrigerator after fermentation has occurred.
Ingredients
- 1 (.25 ounce) package active dry yeast
- 2 cups warm water
- 2 cups all-purpose flour
Instructions
- In large non-metallic bowl
- mix together dry yeast
- 2 cups warm water
- and 2 cups all purpose flour and cover loosely.
- Leave in a warm place to ferment
- 4 to 8 days. Depending on temperature and humidity of kitchen
- times may vary. Place on cookie sheet in case of overflow. Check on occasionally.
- When mixture is bubbly and has a pleasant sour smell
- it is ready to use. If mixture has a pink
- orange
- or any other strange color tinge to it
- THROW IT OUT! and start over. Keep it in the refrigerator
- covered until ready to bake.
- When you use starter to bake
- always replace with equal amounts of a flour and water mixture with a pinch of sugar. So
- if you remove 1 cup starter
- replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again
- then refrigerate. If a clear to light brown liquid has accumulated on top
- don’t worry
- this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter
- the alcohol bakes off and that wonderful sourdough flavor remains! Sourdough starters improve with age
- they used to be passed down generation to generation!
- Use this starter to make the Sourdough Chocolate Cranberry Cake
- and the Sourdough Chocolate Cake.
Servings: 15