Sourdough Starter II
Prepare the starter in a glass container. Store the covered container in the refrigerator when the starter is done. The starter dough may smell very sour and liquid may form on its surface, but this is normal. Stir the starter before each use. After using some of the starter, be sure 1 cup of starter is left in the container.
- 2 cups all-purpose flour
- 2 cups warm water (110 degrees F/45 degrees C)
- 1 (.25 ounce) package active dry yeast
- 1Mix together flour, warm water, and yeast in a large glass bowl. Let stand uncovered in a warm place over night or up to 48 hours. The longer the mixture stands, the stronger the ferment will be.
- 2After fermenting, the starter is ready to use or to store covered in the refrigerator. Feed once or twice a week with 1 cup milk, 1 cup flour, and 1/4 cup sugar; allow the starter to rest at room temperature for several hours after feeding.
All you need is a few moments every day to stir, and in five days you will have a unique starter enriched with potato flakes.
This is a recipe for a sweet sourdough starter known as Herman. There are a number of things that can be made from it. It will take 15 days for the starter to mature and be ready to use the first time you make it.
Potato water and flour can do the job alone in four or five days, but you may choose to add sugar or yeast to hasten the fermentation process.
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