Basic Sourdough Starter From Katherine Smith Recipe
Yield: 1 quartRecipe by luhu.jp
Ingredients:
1 pkg: active dry yeast,
1 quart: lukewarm water,
2 tablespoon: sugar,
4 cup: flour, sifted
Directions:
In a large crock, holding at least 3 quarts, add yeast mixed with
water. Add sugar and flour, beat to mix. Cover, let rise until light
and slightly aged, 24-48 hours. Starter may be kept in refrigerator
for 7-10 days without attention. Then, it should be stirred and equal
amounts of flour and water added. To keep starter, pour off amount
needed for recipe, then add flour and water to remaining mix. Amount
will depend on amount of starter that is left.
Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine
Smith
Yield: 1 quart
Source from luhu.jp
water. Add sugar and flour, beat to mix. Cover, let rise until light
and slightly aged, 24-48 hours. Starter may be kept in refrigerator
for 7-10 days without attention. Then, it should be stirred and equal
amounts of flour and water added. To keep starter, pour off amount
needed for recipe, then add flour and water to remaining mix. Amount
will depend on amount of starter that is left.
Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine
Smith
Yield: 1 quart
Source from luhu.jp
Tags
: breads