I've used this recipe with excellent
results. However, be aware that when a new starter is begun,
it will take several feedings before developing the desired "sour-tangy-taste"
strived for in baked goods. When treated with regularly scheduled
attention and loving care, your starter will last for literally
centuries! Sharing your well-established sourdough starter with
other bread-makers in your life makes a very nice gift they'll
Another delicious recipe from our Family-Favorite
- 1 (1/4-ounce) package active dry yeast
or 2 1/2 teaspoons
- 2 cups room temperature, non-chlorinated
water (or bottled spring water)
- 2 cups unbleached all-purpose flour
- In a 2 to 3-quart glass or ceramic jar
or bowl, using a wooden or non-metallic spoon, mix yeast and
warm water. Let stand for 10 minutes.
- Add flour; mix until thick batter forms.
Batter need not be smooth.
- Cover loosely with cheesecloth, lightweight
kitchen towel or plastic wrap. Let stand in warm place for 24
- Stir; cover loosely. Place starter in
a warm place for 2 to 3 days or until it bubbles and smells sour;
stirring once a day.
- Cover loosely with a glass or ceramic
lid or plastic wrap and store in refrigerator. If the starter
is not used within one week, you must feed it to keep it alive
and active by following directions to replenish below. If a clear
liquid (an alcohol sometimes called hooch) rises to the top of
starter during storage, simply stir it back in, but if the liquid
turns a light pink, it means the starter is beginning to break
down and spoil; discard and begin again.
To Replenish Starter: After using a portion of starter, replenish with
equal amounts of flour and warm water. For example, if 1 1/4
cups of starter were removed to make bread, replenish remaining
starter with 1 1/4 cups warm water and 1 1/4 cups all-purpose
flour. Stir well to blend, cover and let stand in a warm place
until bubbly, 3 to 5 hours. Store starter in loosely covered
glass container in refrigerator. If not used at the end of one
week, remove 1 cup starter and discard; then replenish with equal
amounts of flour and warm water as instructed.
Copyright Hope Pryor, please see Terms
of Use. Photograph by Sue Ramaley; property of CooksRecipes.com.