Prep 5 mins
Cook 72 hrs
This was posted on another site by "Vicki" .If you let it go it will be sour!
Make and share this Alaska Sourest Dough (Starter) recipe from Food.com.
- 1 (1/4 ounce) package yeast
- 1 teaspoon vinegar
- 2 1⁄4 cups water
- 1 teaspoon salt
- 2 teaspoons sugar
- 2 cups bread flour
- Dissolve yeast in 1/4 cup warm water.
- Add sugar, vinegar, salt, flour.
- Add remaining water until a creamy batter is formed.
- Place in a glass bowl, cover and let sit until it starts to ferment.
- About 3 days.
- It will take on a powerful boozy smell.
- Stir again until creamy and measure out what is called for in the recipe.
- Replenish starter with equal amounts of flour and water.
- Store in the fridge and bring to room temp before using.
- It says to allow to ferment for one week between uses but I don't.
- I do let it sit out overnight after I feed it.
- This starter took about 1 1/2 months to become really sour.
This was my maiden voyage with sourdough bread and it came out even better than I hoped. I began the starter on Saturday morning, baked the bread Tuesday night. The flavor was great! I fed the starter again, and am looking forward to making it again soon!
My hubby is making this...it is a marvelous recipe! Thanks for posting it!
I have made this starter for years but have finally got around to rating it! I usually get my sourdough starter working when we have company visiting. It makes wonderful biscuits and pancakes. My sister had a B & B in Ontario and I plan on taking her some. Wonderful to share!!!