1/1 Photo of Unknownchef86's Bread Starter
This was a serendipitous find when my daughter accidentally added too much water to a french dough recipe. Rather than just toss out the dough, I tossed it into a glass gallon jar and let it percolate for a few days. It made a great sourdough batter! Refresh once a week by adding 1/2 cup water and 3/4 cup flour. It can be refrigerated.
My Private Note
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- 1Stir the yeast into the flour til well-mixed.
- 2In a medium bowl, whisk the flour-yeast mixture and sugar into the water til thoroughly incorporated.
- 3Store in a glass gallon jar to allow room for fermentation (it will bubble up). Cover top with cheesecloth to allow for ventilation.
- 4Stir down occasionally with a wooden or plastic spoon -- don't ever use metal utensils or containers.
- 5Refresh the batter at least once a week with 1/2 cup water and 3/4 cup flour. If necessary, you can refresh it every three days.
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Nutritional Facts for Unknownchef86's Bread Starter
Serving Size: 1 (1230 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1888.2
- Calories from Fat 48
- Total Fat 5.3 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 34.5 mg
- Total Carbohydrate 396.6 g
- Dietary Fiber 15.1 g
- Sugars 13.9 g
- Protein 54.0 g