Sour Dough Starter

Posted on Tuesday 10 April 2007 at 5:36 PM in In The Kitchen - Post Comment

Today I made my very first sour dough starter.  The recipe is easy:

1 pkg. or 1 tbsp. active dry yeast
2 cups warm water
2 cups flour

Mix well.  Store in a large ceramic or glass bowl or a mason jar.  Do not store in metal bowls or use metal spoons to stir your starter.  The starter will double in size.  Cover loosely with cheesecloth, plastic wrap or wax paper and let sit at room temperature for 48 hours.  After 48 hours, cover tightly and refridgerate.  

After you use some of the starter, you have to feed it.  Add equal amounts of water and flour and allow to ferment again (5-6 hours) before putting it back in the fridge.   I read that if you don’t bake often, drain off about a cup and a half of starter every week, throw it out and feed the starter. 

I'm still researching how to keep and use these starters...so there is more to come.