18.
Sourdough Starter
active dry yeast 24 tsp
water 110°F/43°C 2 cups
bread flour 32 cups
sugar 1 TBL
Sourdough French Bread
Size of Loaf 1 pound 2 pounds
water 80°F/27°C 2 cup + 1 TBL p cup + 2 TBL
starter* p cup 14 cups
sugar 2 tsp 4 tsp
salt 12 tsp 22 tsp
bread flour 24 cups 4 cups
active dry yeast 12 tsp 1 TBL
Program
*Only use starter recipe above.
Basic Recipe & Method
In a 4 quart glass container, dissolve yeast in water 110°F/43°C; let
stand 5 minutes, add flour and sugar. Stir with plastic or wooden spoon
until blended. Mixture will be thick; remaining lumps will dissolve dur-
ing fermentation process. Cover loosely with plastic wrap and let stand
in warm place for 5 days, stirring 3 times a day. The starter will “rise
and fall” during the fermentation period and become thinner as it
stands. A temperature of 80°-85°F/27°-30°C is best for the sour flavor
to develop. An ideal place to store starter is on the counter next to
your range or refrigerator. When the starter is developed, it is bubbly
and may have a yellow liquid layer on top; stir before using. It may be
used for baking or placed in the refrigerator to use later, cover loosely.
To use starter, measure the amount specified in the recipe. When refriger-
ated, let container of starter come to room temperature before measuring
– about 4 hours. If baking in the morning, leave the starter out overnight.
Replenish with 1 cup flour, l cup warm water 110°F/43°C and 1 tea-
spoon sugar. Stir until blended; some lumps may remain. Cover loosely
and let stand in warm place for 10 to 12 hours or overnight. The starter
will rise and become bubbly. Stir, then place in refrigerator to store.
Stir in 1 teaspoon sugar to keep it active if the starter is not used
every week.
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