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Sourdough Starter

Now that I have both entered the world of fermenting and have aspirations to make bread, it is time to attempt sourdough starter.  The King Arthur Flour’s 200th Anniversary Cookbook is my go-to for baking.  Here is their recipe for making sourdough starter by letting active dry yeast go “wild.”

Combine the following ingredients in a big, glass jar.  I used a one quart Mason Jar and it overflowed once the yeast became active, so find a bigger jar.  The lid is not important. It needs some air, so a light cloth is best used to cover the top.

2 cups warm water

1 tbsp sugar

1 tbsp packaged yeast

2 cups white flour

In this order, pour ingredients into your glass jar.  First the water, then add and dissolve the sugar, then the yeast.  Stir in the flour gradually.  Cover with a clean cloth and place somewhere warm for a few days.  Stir it when you see that it has separated.  It will bubble, “grow,” and develop a sour smell.  This means it is “developing,” and will be add good flavor to baked goods.  Once the excessive bubbling settles down, you will want to
“feed” your yeast on occasion, as it shrinks or as you use it.  To “feed” your sourdough, add and mix in one cup water and one cup flour to the starter and let it “grow.”

Recipe from King Arthur Flour 200th Anniversary Cookbook

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Rolling out Sourdough English Muffins, a look at what’s to come…

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