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| 1-1/2 cups of starter sufficiently bubbly and ready to use in my Sweet Sourdough Zucchini Bread with a Glazed Topping... |
Initially Yields: (4 cups)
INGREDIENTS:
2 cups all-purpose flour
2 cups warm water
METHOD
Using a wooden spoon (not metal), stir the mixture in a
medium glass bowl until smooth. Pour
the mixture into a glass quart-size mason jar, and cover with plastic wrap
securing with a rubber band. Place in a
warm area atop a kitchen towel for 48 hours while gently stirring a couple of
times per day. Move container to
refrigerator.
To use starter, remove amount called for in recipe, and let
sit covered in a glass container, covered, overnight to come to room
temperature and become bubbly.
Meanwhile, replenish your sourdough starter with equal amounts of
flour and warm water, i.e., 1 cup all-purpose flour, and 1 cup warm water; stir
with wooden spoon, cover, and let stand in warm place until bubbly, for about 3
to 5 hours, then refrigerate.
I’ll be posting recipes using my sourdough starter as time allows. ~
Enjoy!
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Tips: I
ordered my *Sourdough Starter Packet from the Alaska Herb and Tea Company a
couple of months ago, and I’m pulling out my old recipes now that I have a batch
active again.
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| Sweet Sourdough Zucchini Bread with a Glazed Topping |
