Sourdough Starter

 

SOURDOUGH STARTER

Here is an excellent Sourdough Starter that you can use to add rich flavor to bread and rolls. This starter takes time to mature, but the taste is well worth the wait. Nothing beats the tang and chewy texture of sourdough bread, especially when it comes straight out of your own oven. From its firm crust to its soft interior, this bread is in a class of its own.

Day 1 – STARTER Ingredients
2 Cups Water, Warm
1 Envelope Yeast (2 1/4 Tsp)
2 T. Sugar
2 Cups Flour

Day 2 & 5 Ingredients
1 Cup Flour
1 Cup Water
2 T. Sugar

DAY 1: Dissolve yeast and sugar in 2 cups of the warm water in a large glass bowl or jar. DO NOT USE METAL BOWL. Stir in the flour. Stir until partially smooth – if there are lumps it’s okay, they will work themselves out. Cover bowl with a lid (not tightened – I just sit my lid on top) or plastic wrap and leave it on the countertop (not in direct sun-light).

DAY 2: Add Day 2 ingredients to Sourdough mixture in bowl. Mixing until blended. Cover and let sit on the countertop.

DAY 3: Mix until blended. Cover and let sit on the countertop.

DAY 4: Mix until blended. Cover and let sit on the countertop.

DAY 5: Add Day 2 ingredients to Sourdough mixture in bowl. Mixing until blended. Cover and let sit on the countertop.

DAY 6-10 – Stir well once a day. Your sourdough starter should have grown 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 or use it. 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. If you don’t need to use any – refrigerate it.

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.

Recipe By ~ Kim Wallace 💜 Smile & Enjoy 💜

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