2 Varieties of Sourdough Starter Recipe

How to make it

---

• Sourdough Starter.
• In a large glass or plastic pitcher, with a strainer in lid or a large bowl, combine all ingredients.
• Beat with a wooden or plastic spoon. - Fermentation will dissolve small lumps.
• Place lid on pitcher & turn the strainer to the spout or cover the bowl with a cloth.
• Set in a warm place & let ferment for 2 -3 days.
• Stir mixture several times each day.
• Makes 3 - 4 cups.
• To use.
• Remove the amount of starter needed for recipe & refrigerate the remaining starter in the pitcher with the lid vented by the strainer or a plastic container that has a vent hole in it.
• Replenish every 7 - 10 days by stirring in equal amounts of flour & water. After replenishing let stand at room temp. overnight & then return to the fridge.
• Quick Overnight Starter.
• Follow the same method as the above starter but let stand in a warm place for 6 hrs or overnight.
• Starter will ferment, increase in size, then become thin & decrease to it's original size.
• Continue for use & replenishment as above starter.
• Makes about 3 1/2 cups
• For both of these methods, if clear liquid forms on top of starter just stir it back into mixture.
• Never use metal containers or spoons to prepare starter.
• If not replenished in 7 - 10 days starter may go bad.
• If starter turns pink or orange it has gone bad. Discard & start fresh
• It can be stored in the freezer for up to 3 months.
• Before using, remove from the freezer & let thaw in the fridge for 24 hrs.
• Never use anything but flour & water & the occasional teaspoon of yeast to replenish starter.