Sourdough
To capture the tangy flavorof sourdoughbread, youneed a specialfermentedbatter. This batter called,
"starter" is easyto makeand keep.
Sourdough Starter
2 cups warm water 2 cups all purpose flour
1Tbl.sugar, honeyor maple syrup (optional) 1Tbl.dryyeast
• Beat all ingredients together in a 2-quart bowl.
• Cover the bowl with a towel and place it somewhere warm. (Use a towel, not plastic wrap, to allow
airborne wild yeast to enter -- it will contribute to the unique character and flavor of your starter.)
• The mixture will begin to bubble within a fewminutes. Initially, it willdouble in bulk, but as it begins
to ferment, it will settle down.
• Let the mixture sit in a warm place, stirring the liquid back into the batter (asit will separate) once a
day for 2-5days. When the bubbling diminishes and it has a sour, yeasty aroma, it is ready to use.
• Stir the mixture and measure out the amount you need..It will be the consistency of pancake batter.
To keep your starter going:
• Store the finished starter in a sealed jar in the refrigerator.
• Each time you remove some starter to bake, replenish it with equal amounts of flour and water. (Ifyou
use 1/2 cup of starter, stir in 1/2 cup each of flour and water.) Then let the starter sit in a warm place
for 12 hours and let the yeast bubble and grow again before returning it to the refrigerator.
• A starter can be kept indefinitely -- just stir and feed it every week or two. Stirring, removing and
replenishing your starter serves to feed the remaining batter.
Sourdough Bread
The yeast in a sourdough starter can replace dry yeast. But the starter yeast works much slower and is
typically a three-step method, taking from 6-24 hours for the dough to rise. Our method uses the starter
for flavor and adds dry yeast to speed up the process.
Makes a 1-1/2lb. loaf Makes a 2 lb. loaf
t/2 cup sourdough starter
3/4 cup warm water
2 tsp. sugar,honey or maple syrup (optional)
1Tbl. oil (optional)
3 cups all purpose flour, or bread flour
1tsp. salt
1-1/2 tsp. dry yeast
Add all ingredients to bread pan in the order given.
2/3 cup sourdough starter
1cup warm water
1Tbl. sugar, honey or maple syrup (optional)
1Tbl. oil (optional)
4 cups all purpose flour, or bread flour
1tsp. salt
2tsp. dry yeast
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