Sourdough StarterRelish Magazine
(bread, wheat flour )
Yield: Approximately 1 quart
3 (¼-ounce) packets day yeast
1½ C warm water
1 Tbsp granulated sugar
2½ C all-purpose flour
- Dissolve yeast in water in a gallon-size plastic container. Add sugar. When yeast bubbles, about 10 min., stir in flour until you have a smooth paste.
- Cover loosely to allow gases to escape and place in a warm spot in kitchen 2-3 days. Mixture should bubble and give off a sour odor. Stir starter once a day, making sure to stir in any crust that forms. You can now store in refrigerator or cool, dark area.
- Feed starter by stirring in 1 C all-purpose flour and ½ C water every day if you leave it out, or every few days if refrigerated; otherwise it will become too acidic and eventually die.
- Once starter has grown a few weeks and has reached full strength, you can decrease feedings to once a week.
- If you don't use your started regularily, it's going to get unruly and burst the bounds of its container. Give some away to friends along with feeding and baking instructions.