Sourdough Starter I Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
1 Envelope: dry yeast,
1 tbsp: Sugar,
2 cup: Warm water (105, 115 F)
2 1/2 cup: All-purpose flour,
Directions:
Makes about 3 cups
Sprinkle yeast and sugar over water in large bowl; stir to dissolve.
Let stand until foamy, about 5 minutes. Add flour and whisk until
smooth. Cover bowl with plastic wrap. Let stand in warm draft-free
area until sour aroma develops, stirring daily, 2 to 3 days. Cover
tightly and refrigerate. (If not used at least once a week, pour off
1 cup starter and replenish as below.) Bring to room temperature and
stir before using.
To replenish starter: For each 1 cup used, add 1 cup warm water, 1
cup all-purpose flour and 1 tsp sugar to starter. Whisk until smooth.
Cover with plastic wrap. Let stand in warm draft-free area overnight.
Stir. Cover and refrigerate.
Bon Appetit
Source from luhu.jp
Sprinkle yeast and sugar over water in large bowl; stir to dissolve.
Let stand until foamy, about 5 minutes. Add flour and whisk until
smooth. Cover bowl with plastic wrap. Let stand in warm draft-free
area until sour aroma develops, stirring daily, 2 to 3 days. Cover
tightly and refrigerate. (If not used at least once a week, pour off
1 cup starter and replenish as below.) Bring to room temperature and
stir before using.
To replenish starter: For each 1 cup used, add 1 cup warm water, 1
cup all-purpose flour and 1 tsp sugar to starter. Whisk until smooth.
Cover with plastic wrap. Let stand in warm draft-free area overnight.
Stir. Cover and refrigerate.
Bon Appetit
Source from luhu.jp
Tags
: breads