In large non-metallic bowl, mix together dry
yeast, 2 cups warm water, and 2 cups all
purpose flour and cover loosely.
Leave in a warm place to ferment, 4 to 8 days.
Depending on temperature and humidity of
kitchen, times may vary. Place on cookie sheet
in case of overflow. Check on occasionally.
When mixture is bubbly and has a pleasant sour
smell, it is ready to use. If mixture has a
pink, orange, or any other strange color tinge
to it, THROW IT OUT! and start over. Keep it in
the refrigerator, covered until ready to bake.
When you use starter to bake, always replace
with equal amounts of a flour and water mixture
with a pinch of sugar. So, if you remove 1 cup
starter, replace with 1 cup water and 1 cup
flour. Mix well and leave out on the counter
until bubbly again, then refrigerate. If a
clear to light brown liquid has accumulated on
top, don't worry, this is an alcohol base
liquid that occurs with fermentation. Just stir
this back into the starter, the alcohol bakes
off and that wonderful sourdough flavor
remains! Sourdough starters improve with age,
they used to be passed down generation to
generation!
Originally Submitted
3/22/2020
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