Alaska Sourest Dough (Starter)
photo by Pa. Hiker
- Ready In:
- 72hrs 5mins
1 starter recipe
- 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.
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This was awsome!! I am from California and was missing San Francisco Sourdough, North Carolina just can't get it!!! I have used this 2 times so far, and it has been great. I used it with cornbread (recipe #6673) and the classic San Francisco Sourdough Bread (recipe # 154142). I can't wait until my starter developes even more flavor, as it is only 5 days old.
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