Sourdough Starter From Bh&g Heritage Cookbook Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
1 package: Dry yeast dissolved in :,
1/2 cup: Warm, (110 degree) water
2 cup: Warm water,
2 cup: All-purpose flour,
2 tsp: Sugar,
1/2 tsp: Baking soda,
Directions:
Soften 1 pk. dry yeast in 1/2 c. warm water. Stir in 2 c. warm
water, 2 c. all purpose flour, and 1 T. sugar. Beat mixture till
smooth. Cover starter with cheesecloth; let stand at rom temperature
til bubbly, 5 to 10 days; stir 2 or 3 times a day. (If room
temperature is warm, fermentation time will be shorter than if room
is cool.) Cover; refrigerate starter till needed.
To Keep Starter going: After using some starter, add 3/4 c. water,
3/4 c. all purpose flour, and 1 ts sugar to remainder. Stir well. Let
stand at room temperature till bubbly, at least 1 day. Cover and
refrigerate. If not used within 10 days, stir in 1 ts. more sugar.
Repeat the addition of 1 ts. sugar every 10 days.
Source from luhu.jp
water, 2 c. all purpose flour, and 1 T. sugar. Beat mixture till
smooth. Cover starter with cheesecloth; let stand at rom temperature
til bubbly, 5 to 10 days; stir 2 or 3 times a day. (If room
temperature is warm, fermentation time will be shorter than if room
is cool.) Cover; refrigerate starter till needed.
To Keep Starter going: After using some starter, add 3/4 c. water,
3/4 c. all purpose flour, and 1 ts sugar to remainder. Stir well. Let
stand at room temperature till bubbly, at least 1 day. Cover and
refrigerate. If not used within 10 days, stir in 1 ts. more sugar.
Repeat the addition of 1 ts. sugar every 10 days.
Source from luhu.jp