Toastmaster 1186 - Page 23

SOURDOUGH STARTER
active dry yeast
water 110°F/43°C
bread flour
V^sugar
2 1/4 t s P
2 cups
3 1/2cups
Ttbl
'N
J
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 dis¬
solve during 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 fail” during the fermentation period and become
thinner as it stands. A temperature of 80 o -85 o F /27°-30°C is best for the sour flavor to develop. An
ideal place is on the counter next to your range. 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 refriger¬
ator to use later, cover loosely.
To use starter, measure the amount specified in the recipe. When refrigerated, 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, 2/3 cup warm water 110°F/43°C and 1 teaspoon 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.
SOURDOUGH FRENCH
r
1 pound 1 1/2 pounds
water 80°F/27°C
1/2 cup + 1 TBL
3/4 cup + 1 TBL
starter*
3/4 cup 1 cup
sugar
2 tsp 1 TBL
salt
1 1/2 tsp
2 tsp
bread flour
2 1/4 cups
3 cups
active dry yeast
1 1/2 tsp
2 1/4 tsp
^program
1 1
)
*Only use starter recipe above.
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