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Keep starter on hand to use in preparing sour dough recipes found throughout
"Sandra's Alaska Recipe" site.
Starters can be thick or thin but both will work equally well,
although the amount of flour needed in an actual recipe will vary
according to consistency of the starter and
the surrounding humidity of your particular environment...
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Yields Approximately 2-1/2 cups
Prep Time 10 minutes
INGREDIENTS
2 cups all-purpose flour
1 envelope Active Dry Yeast or 2-1/4 tsps.
2 cups warm water (100° to 110° degrees)
METHOD
Combine flour and un-dissolved yeast in large plastic,
ceramic or glass bowl (don’t use metal).
Gradually add warm water to flour mixture and beat until smooth. (Batter may be stiff, but will relax as it
ages or when brought back to room temperature after refrigeration.) Cover with a cloth towel or cheesecloth; let
stand in warm place until mixture is bubbly and sour-smelling, about 2 to 4
days. Starter may darken, but if it changes to
another color, discard and start over.
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| The initial sour dough starter that is prepared and ready to be transferred to an airtight container |
Transfer to a 2-quart or larger mason jar or plastic container with
tight-fitting lid. Refrigerate until
ready to use.
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| Sour dough starter that has fully fermented 2-4 days at room temperature, which is ready to use or to be refrigerated, which will need to be replenished weekly |
To keep starter alive you need to replenish it: Once a week, stir in equal amounts of
all-purpose flour and warm water (100° to 110°F). (For example, for every 1 cup of starter removed, replenish
with 1 cup flour and 1 cup water.)
Beat using a wooden spoon (not metal) until smooth. Cover with a towel or cheesecloth and let
stand in warm place until mixture is bubbly and sour-smelling, for a minimum of
12 hours. Use immediately or cover
tightly and refrigerate until ready to use.
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| In preparing actual sour dough recipes, you'll be required to use different amounts of sponge and it's best to use sour dough starter straight from the refrigerator (yes, it's prior to replenishing it)... |
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Tips:
A few dynamics of sourdough:
The less-used your starter is, the more fermented liquid on top, the more sour it's
likely to be; i.e., a starter that hasn't been fed for weeks will yield a dough
that rises slowly and tastes quite tangy.
On the other hand, a starter that's
fed regularly, i.e., once a week, will yield a less-sour dough tang and one that
will rise more quickly.
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