Getting started on the
Sourdough Starter might seem daunting, but once you have it going,
it could potentially last for years. Years of Sourdough Bread,
Rich Sourdough Pancakes and Sourdough Pizza Dough — hmmm...I
can think of worse fates.
Sourdough
Starter
- 1/2 cup warm water*, 105°
to 115°F
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
2 cups warm water, 105° to 115°F
2 1/2 cups unbleached all-purpose flour flour
2 tablespoons granulated sugar
- Sprinkle yeast over 1/2
cup warm water, stirring to moisten yeast; allow yeast to foam,
about 5 minutes. Combine flour, sugar and remaining warm water
in a small bowl, stirring until smooth. Add yeast mixture; transfer
resulting mixture into a glass container or crock. Cover container
opening with cheesecloth; set aside at room temperature for 5
days. Refrigerate mixture for 2 more days. Mixture is now ready
to use.
- As you use starter, replenish
it by replacing each 1/2 cup of starter with 1/2 cup of flour
mixed with 1/2 cup of lukewarm water. Even if starter is not
used, it should be stirred once a day and 'fed' once a week with
1/2 cup flour mixed with lukewarm water. Store starter in refrigerator.
*Do not use chlorinated
tap water or distilled water. Use bottled spring water.
