Sourdough Starter

Recipe by KimmieOH
READY IN: 240hrs
YIELD: 4 Cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Refrigerate.
  • DAY 3 Stir until smooth.
  • Refrigerate.
  • 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.
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