Breads

Sourdough Starter

  • 1 packages 1tablespoon Yeast
  • 2 1/2 Water,warm (110*)
  • 2 cups Flour, all-purpose
  • 1 tablespoons Sugar, granulated

    • In a 6-cup glass or ceramic container soften yeast in 1/2 cup of warm water. Stir in remaining 2 cups water, flour and sugar. Beat mixture until smooth. Cover loosely with cheesecloth. folded into several thicknesses and let stand at room temperature until bubbly. This may take 5-10 days, depending upon the temperatueof the room-the warmer the room, the shorter the time fermentation. During thistime, stir 2 or 3 times a day. The starter will develop a strong sour odor as its ferments. When fermentation has occurred, refrigerate starter until needed. Ipour my starter in a quart jar and use To renew starter after using portions 3/4 C. all-purpose flour 3/4 C. water 1 tsp. sugar Add the above to the remainder of the old starter for each cup of starter used. Stir well. Let stand at room temperature until bubbly. at least 1 day. Cover and refrigerate. If not used within 10 days, stir in 1 tsp. sugar. Repeat the addition of 1 tsp. sugar every 10 days.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cleo Taylor of Jackson, Ohio. 

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