Grandma's Sourdough Starter

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READY IN: 120hrs
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soften yeast in warm water.
  • Stir in flour, beer and sugar.
  • Beat until smooth. ***Do not use metal utensils or bowls!***
  • Place in a wide-mouth jar.
  • Cover loosely with cheesecloth; let stand at room temperature 5 to 10 days, stirring 2 to 3 times a day. Mixture will foam and bubble. Time required to ferment depends on room temperature; If room is warm, let stand a shorter time than if room is cool.
  • Cover loosely and refrigerate til ready to use.
  • To keep starter going: For each 1 cup of starter used, add 3/4 cup water, 3/4 cup all-purpose flour, and 1 teaspoon sugar to remainder.
  • Let stand at room temperature till bubbly, at least a day.
  • Cover loosely and refrigerate for later use.
  • If not used within 10 days, add 1 teaspoon sugar.
  • Repeat adding sugar every 10 days.
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