Prep 240 hrs
Cook 0 mins
Here is an excellent Sourdough Starter that you can use to add rich flavor to bread and rolls. This starter takes time to mature, but the taste is well worth the wait. Nothing beats the tang and chewy texture of sourdough bread, especially when it comes straight out of your own oven. From its firm crust to its soft interior, this bread is in a class of its own.
- 1 teaspoon sugar
- 2 cups water, warm
- 1 envelope active dry yeast (2 1/4 tsp)
- 2 cups white bread flour
- 1 cup white bread flour
- 1 cup milk
- 1⁄2 cup sugar
- DAY 1 Dissolve sugar in 1/2 cup of the warm water in large glass bowl.
- DO NOT USE METAL BOWL.
- Sprinkle yeast into water; let stand 10 minutes.
- Stir in remaining 1-1/2 cups water and 2 cups flour.
- Beat until smooth.
- Cover bowl tightly with plastic wrap and leave overnight at room temperature.
- DAY 2 Add Day 2 ingredients 1 cup white bread flour, 1 cup milk and 1/2c. sugar to Sourdough mixture in bowl.
- Beat until smooth.
- Cover loosely with plastic wrap.
- DAY 3 Stir until smooth.
- DAY 4 Repeat Day 3.
- DAY 5 Repeat Day 2.
- DAY 6-10 Stir well once a day.
- Your sourdough starter should have grown to at least 4 cups, and should be the consistency of thin pancake batter.
- If it is thicker, add lukewarm water until the desired consistency is achieved before using it in a recipe.
- Give 1 cup away to a friend.
- Use the rest for your own baking.
- When your Sourdough is down to 1 cup OR once every 10 days, feed it as on Day 2 and let it grow again.
- You can freeze Sourdough mixture for up to 3 months.
- Before using, thaw slowly in refrigerator for 24 hours.
- Feed it as on day 2 and leave at room temperature overnight before using.
absolutely wonderful! freezes well! THANK YOU THANK YOU THANK YOU!!! Used it with san fran classic and was superb!
I started mine about 4 months ago and it's still going strong. I did a batch of sourdough with it. Not too strong since my starter is young but the taste was still nice. Its all bubbly so I know it's still going well. Very nice recipe! :)
This did not turn out like I expected it to. It is not a sourdough bread, so do not be deceived. The finished loaf actually has a sweet fermented taste to it rather than the typical sourdough taste (not to mention the use of store bought yeast to start the process). If you are looking for the authentic sourdough taste this is not for you. However if you are just looking for a recipe with a different, somewhat unique flavor, it is not a bad tasting bread. Overall, I'm not sure if the taste is worth the long process it takes to make it, but if you have a lot free time, go for it.