Prep 72 hrs
Cook 0 mins
This recipe belonged to my grandmother and has been passed down for generations. It is easy, keeps well, and essential to have in the kitchen.
- 4 cups lukewarm water
- 1 package activated dry yeast
- 1 tablespoon vinegar, very important
- 5 cups unbleached flour
- Pour the water into crock or a wide mouth gallon jar.
- Pour in the yeast and let it dissolve. Add vinegar and flour, mix well.
- Cover with cloth and set in warm place to sour (2-3 days).
- When activity stops, the mixture flattens out.
- An amber colored liquor comes to top.
- AND IT SMELLS-- THAT'S IT.
- Mix it up.
- It will look like whipping cream.
- Put it in a glass jar with screw type lid, place in refrigerator.
- It will keep for months growing better as it continues to age at a very slow pace.
- It's super in pancakes, waffles, coffee cake, rolled biscuits, quick drop biscuits, cinnamon rolls, cobblers,bread, cake, etc.
Peggy, this sounds like a very interesting recipe for a starter but can you be more specific with directions? How long can I keep this starter and do I have to feed it regularly ? How much should I use if I were to add it to a bread recipe? Does anyone have any ideas? Thanks.
This will be the next sourdough starter that I make. The friendship starter is just a bit too sweet for every bread. Thank you for posting.