Sourdough starter`

1 servings

Ingredients

Quantity Ingredient
2 cups Unbleached Flour, Organic
Stone-Ground -- preferred
2 cups Water
2½ teaspoon Active Dry Yeast

Directions

1. In a medium bowl, stir together the flour, water, and yeast until a thin batter forms. Cover tightly with plastic wrap and let stand at room temperature, stirring once a day, for at least 24 hrs and up to 48 hrs. If the liquid that forms on the top, (at any time) turns pinkish, discard the entire batch of starter and begin again.

2. Rinse a 1-qt jar with boiling water. Stir the starter well and transfer to the jar and cover tightly with the lid. The starter is now ready to use but will improve in flavor if refrigerated for at least 3 days. The older the starter is, the stronger the flavor, and the better the bread. If a brownish liquid rises to the top of the starter, just stir it back in before using. (It's only the alcohol forming as a by-product of the fermentation process.) 3. To use the starter, rinse out a metal measuring cup with warm water (this discourages sticking). Use a level measured amount. Replace the amount of starter used with an equal amount of flour and water in 50-50 proportions. For example, if you use 1 cup of starter, stir ½ cup each of flour and water into the jar of remaining starter. Cover loosely with plastic wrap and let stand at room temperature for 24 hours to ferment. Cover with the lid and refrigerate until ready to use again.

4. If the starter is not used within 10 days, it must be replenished.

Discard (or use) 1 cup of starter. Stir ½ cup each flour and water into the remaining starter, and let stand as above. If you feed your starter faithfully every 2 weeks, it should last indefinitely. Makes about 2½ cups starter from Garnet and Helen Brooks of -B (Bar B) Brand, El Reno, OK.

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-08-95 (159) Fido: Cooking

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