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SOURDOUGH STA RT E R
a c t i v e dry ye a s t 2 1/4 tsp
water 110°F/43°C 2 cups
bread flour 3 1/2 cups
s u g a r 1 T B L
In a 4 quart glass container, dissolve yeast in water 110°F/43°C; let stand 5 minu t e s, add flour and
s u g a r. Stir with plastic or wooden spoon until bl e n d e d . Mixture will be thick ; remaining lumps will dis-
s o l ve during fe rmentation process. C over loosely with plastic wrap and let stand in wa rm place for 5
d ay s, stirring 3 times a day. The starter will “ rise and fa l l ” d u ring the fe rmentation period and become
thinner as it stands. A temperature of 80°-85°F/27°-30°C is best for the sour flavor to deve l o p. A n
ideal place is on the counter next to your ra n g e.When the starter is developed, it is bu bbly and may
h ave a ye l l ow liquid layer on top; stir before using. It may be used for baking or placed in the refri g e r-
ator to use later, cover loosely.
To use start e r, measure the amount specified in the recipe. When refri g e rated, let container of start e r
come to room temperature before measuring — about 4 hours. If baking in the morning, leave the
s t a rter out ove rn i g h t .
Replenish with 1 cup flour, 2/3 cup wa rm water 110°F/43°C and 1 teaspoon sugar. Stir until bl e n d e d ;
some lumps may remain. C over loosely and let stand in wa rm place for 10 to 12 hours or ove rn i g h t .
The starter will rise and become bu bbl y. S t i r, then place in refri g e rator to store.
Stir in 1 teaspoon sugar to keep it active if the starter is not used eve ry we e k .
SOURDOUGH BREAD
1 pound 2 pounds
water 80°F/27°C 1/2 cup + 1 T B L 3/4 cup + 2 T B L
s t a rt e r * 3/4 cup 1 1/4 cups
s u g a r 2 tsp 4 tsp
s a l t 1 1/2 tsp 2 1/2 tsp
bread flour 2 1/4 cups 4 cups
a c t i ve dry ye a s t 1 1/2 tsp 1 T B L
P ro g r a m 1 1
*Only use starter recipe above.
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