sourdough starter
- Number of Servings: 1
Ingredients
1 teaspoon sugar 2 cups water, warm 1 envelope active dry yeast (2 1/4 tsp) 2 cups white bread flour 1 cup white bread flour 1 cup milk 1/2 cup sugar
1 DAY 1 Dissolve sugar in 1/2 cup of the warm water in large glass bowl.
2 DO NOT USE METAL BOWL.
3 Sprinkle yeast into water; let stand 10 minutes.
4 Stir in remaining 1-1/2 cups water and 2 cups flour.
5 Beat until smooth.
6 Cover bowl tightly with plastic wrap and leave overnight at room temperature.
7 DAY 2 Add Day 2 ingredients 1 cup white bread flour, 1 cup milk and 1/2c. sugar to Sourdough mixture in bowl.
8 Beat until smooth.
9 Cover loosely with plastic wrap.
10 Refrigerate.
11 DAY 3 Stir until smooth.
12 Refrigerate.
13 DAY 4 Repeat Day 3.
14 DAY 5 Repeat Day 2.
15 DAY 6-10 Stir well once a day.
16 Your sourdough starter should have grown to at least 4 cups, and should be the consistency of thin pancake batter. 17 If it is thicker, add lukewarm water until the desired consistency is achieved before using it in a recipe.
18 Give 1 cup away to a friend.
19 Use the rest for your own baking.
20 When your Sourdough is down to 1 cup OR once every 10 days, feed it as on Day 2 and let it grow again.
21 You can freeze Sourdough mixture for up to 3 months. 22 Before using, thaw slowly in refrigerator for 24 hours.
23 Feed it as on day 2 and leave at room temperature overnight before using.
Number of Servings: 1
Recipe submitted by SparkPeople user CHANDLERT.
2 DO NOT USE METAL BOWL.
3 Sprinkle yeast into water; let stand 10 minutes.
4 Stir in remaining 1-1/2 cups water and 2 cups flour.
5 Beat until smooth.
6 Cover bowl tightly with plastic wrap and leave overnight at room temperature.
7 DAY 2 Add Day 2 ingredients 1 cup white bread flour, 1 cup milk and 1/2c. sugar to Sourdough mixture in bowl.
8 Beat until smooth.
9 Cover loosely with plastic wrap.
10 Refrigerate.
11 DAY 3 Stir until smooth.
12 Refrigerate.
13 DAY 4 Repeat Day 3.
14 DAY 5 Repeat Day 2.
15 DAY 6-10 Stir well once a day.
16 Your sourdough starter should have grown to at least 4 cups, and should be the consistency of thin pancake batter. 17 If it is thicker, add lukewarm water until the desired consistency is achieved before using it in a recipe.
18 Give 1 cup away to a friend.
19 Use the rest for your own baking.
20 When your Sourdough is down to 1 cup OR once every 10 days, feed it as on Day 2 and let it grow again.
21 You can freeze Sourdough mixture for up to 3 months. 22 Before using, thaw slowly in refrigerator for 24 hours.
23 Feed it as on day 2 and leave at room temperature overnight before using.
Number of Servings: 1
Recipe submitted by SparkPeople user CHANDLERT.
Nutritional Info Amount Per Serving
- Calories: 2,039.0
- Total Fat: 12.1 g
- Cholesterol: 19.5 mg
- Sodium: 126.7 mg
- Total Carbs: 418.8 g
- Dietary Fiber: 12.2 g
- Protein: 59.7 g
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