Sourdough Starter
This is a simple sourdough starter recipe made with all-purpose flour. When stored properly, it can be used at any time to make sourdough bread.
Ingredients
active dry yeast or bread machine yeast
1 1/2 teaspoons
warm water (105° to 115°)
3/4 cup
warm water (105° to 115°)
3 cups
all-purpose flour
3 cups
granulated sugar or brown sugar
4 teaspoons
Instructions
1
Making the Starter
Dissolve the yeast in 3/4 cup warm water. Add 3 cups warm water, flour, and sugar and stir. Beat with an electric mixer at medium speed until smooth. Cover with a cotton cheesecloth and let stand at room temperature (75° to 85°) for 5 to 10 days, until the mixture develops a sour, fermented aroma, stirring 2 to 3 times daily. Once fermented, transfer the starter to a 2-quart or larger lidded plastic container. Store in the refrigerator.
2
Using the Starter
After removing from the refrigerator, stir well, measure out the required amount, and bring to room temperature before use. (The cold starter should have the consistency of buttermilk or a thin batter. If necessary, thin with water after stirring and before measuring.)
3
Replenishing the Starter
For every 1 cup of starter used, add 3/4 cup all-purpose flour, 3/4 cup water, and 1 teaspoon sugar to the remaining starter. Cover and let stand at room temperature for at least 1 day or until bubbly. Return to the refrigerator for storage.
4
Maintaining the Starter
If the starter has not been used within 10 days, stir in 1 teaspoon sugar. Repeat every 10 days unless replenishing the starter.
