Sunday, June 24, 2012

Sour Dough Bread Starter

This comes at the request of my dear friend Kim. She has learned to bake bread and be a home body. Something for years that was her hearts desire. Now married and learning to cook/bake, she has become quite the little Betty Crocker herself.

Here is a simple starter for Sour Dough:

1 (.25 oz) package of active dry yeast
2 cups of warm water (110-115 degrees, non chlorinated, filtered and pure)
2 cups of all purpose flour (whole wheat can be used as well)

In a 4 quart non metallic bowl, dissolve the years in the warm water. Let this stand for 5 minutes. It will begin to bubble. Now add the flour and stir, but don't over mix and don't be aggressive. Cover lightly with a clean towel or cheesecloth.
Allow to stand in a warm place for 48 hours, stir several times a day. This mix will be bubbly and will rise. It will have a sour smell, yeasty aroma and have a  transparent yellow liquid on top.
After the 48 hours you can store the mix in the fridge for up to 2 weeks. However, this does slow down the process and should be allowed to come to room temperature before using.
Once you remove a cup of starter for your bread, you need to "feed" the mix. For 1 cup of started removed, add 1 cup of flour and 1 cup of warm water. Allow to "blend" and return to the fridge.
I read an article where a lady stated she has used her same starter for over 5 years when a well meaning member of the family "cleaned" her fridge and threw it out.

I hope this recipe works as well for you as it did for me. Years ago I used this recipe for probably 3-4 years before tossing the starter. It was due to a move and I really could not figure out how to take it with me 2 states away. I should have given it away but did not think about it at the time. 

Happy Baking!

No comments:

Post a Comment