Sourdough Starter
2 C flour
3 Tbsp. sugar
1 Tbsp. yeast
½ tsp. salt
2 C warm water
Mix everything in a large glass bowl. Cover with a cloth
and set in a warm draft free place. Stir with a wooden spoon several times each day for 2-3
days. Refrigerate.
To use, remove amount of starter needed for your recipe. Replenish
every 7-10 days by adding equal parts of water and flour. I usually use 1 or 2
cups depending on how much starter I have used. Let stand at room temperature
overnight after replenishing. Return to the refrigerator.
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