Sourdough Starter
From jgnat 12 years ago
- 3 days to make
- Serves 2 cups
The easy part is combining the ingredients for this sourest of sourdough starters. The hard part is waiting. I used this starter once a week for six weeks until it got really sour. Save your baking friends the trouble and share your starter with them.
Ingredients
- 1 package or two teaspoons bread yeast shopping list
- 1 tablespoon vinegar shopping list
- 2 1/4 cups warm water shopping list
- 1 teaspoon salt shopping list
- 2 tablespoons raw sugar shopping list
- 2 cups all-purpose white flour shopping list
How to make it
- Dissolve yeast in 1/4 cup warm water. Add sugar vinegar, salt and flour. Add remaining water until a creamy batter is formed. Pour in a large (1 litre), sterilized mason jar.
- Cover loosely with a paper towel and let sit at room temperature until it starts to ferment, about three days.
- The batter will take on a powerful boozy smell. Stir again until creamy and measure out what is called for in the recipe.
- Replenish starter with equal amounts of white flour and water and let sit out overnight before refrigerating.
- Store in the refrigerator and bring to room temperature before using.
- The starter is ready to use again in a week.
- The starter develops a beery layer that gets darker as the weeks go on. This is what gives the sourdough it's sour taste.
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