SOURDOUGH BREAD STARTER

Recipe By     :

Serving Size  : 0     Preparation Time :0:15

Categories    : Breads                          Master Mix

 

  Amount  Measure       Ingredient -- Preparation Method

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  1            package  dry yeast -- OR 1 tbl bulk dry yeast

  2 1/2           cups  warm water -- divided

  2               Cups  flour

  1         tablespoon  sugar

 

In a large glass or ceramic (no metal) bowl. Sprinkle the yeast on 1/2 c of the warm water. Mix well with a non-metallic spoon and let rest 10 minutes.

 

Mix in remaining ingredients to remove as many lumps as possible.  Cover loosely and let rest 3-4 days in a warm place.

 

When you use the starter retain 1 cup of the batter to use to feed the new batch of starter.  This can be stored in a lidded pint jar in the fridge until needed.  Then "feed" it the day before to have the starter ready the next day.

 

To feed it put the saved 1 c of saved starter in a large glass or ceramic bowl.  Add 2 C flour and 2 C warm water mix well with a non-metallic spoon.  Cover loosely and let stand in a warm place overnight.  When you use it, save 1 c of the batter to feed the new batch of starter.  repeat steps 3 and 4 as needed.

 

Description:

  "This recipe uses yeast, some do not use pre-packaged yeast, but gather wild yeast from the air."

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Per Serving (excluding unknown items): 979 Calories; 3g Fat (2.6% calories from fat); 29g Protein; 206g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 26mg Sodium.  Exchanges: 12 1/2 Grain(Starch); 1/2 Lean Meat; 1 Other Carbohydrates.

 

NOTES : If you are going to use this batter on a continual basis then do step four with each use and keep it on the counter all the time.  To space it out store it in a lidded pint jar in the refrigerator.  And can also be frozen for longer periods of time but must be thawed, fed and allowed to grow overnight before using.