Do you like sourdough? For me it's always been a specialty item, you know one you have at a restaurant or - well anywhere but my house. I hate NOT knowing how to do something and so sourdough has always kind of bugged me.
Lucky for me Angela H. decided to share her fun food storage cookbook with me and I'm going to share some of her recipes. Then I'll have to try them out!
Basic Sourdough Starter
2 c flour
1 T. active dry yeast
2 c. warm water
3 T sugar
1/2 tsp. salt (optional)
Mix all ingredients together. Cover but not tightly (holes in the plastic wrap of lid - to allow started to breathe). Store in a warm, draft free place for 2-3 days to ferment (85 degrees). Stir several times a day.
Overnight Starter
2 c. warm water, 1 T active dry yeast, 2 c. flour
Whole Wheat Starter
1 c. warm water, 1 tsp yeast, 1 c. whole wheat flour
Honey Starter
1 T. yeast, 2 1/2 c warm water, 2 T. honey, 2 1/2 c. flour
To use:
Remove required amount for recipe. Refrigerate remaining starter in a container with holes in the lid. Replenish every 7-10 days by stir in in equal amounts of water or milk and flour. After replenishing, let stand at room temperature overnight. Return to fridge after use. If a clear liquid forms on the top, stir in back into the starter. Make 3-4 cups.
To add starter batter: 2 c. warm water, 2 c. flour, 1 cup starter batter. Combine water, flour and starter batter in a large bowl. Cover and let rest in a warm place overnight.
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