Quick Sourdough Starter

* Exported from MasterCook *

QUICK SOURDOUGH STARTER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Flour
1 tb Yeast (1 package)
1 1/2 c Water 105 - 115 deg. F.

In a large bowl mix the yeast with the water and allow
to proof for about 10 minutes. If the yeast doesn't
start to puff up and bubble, discarded and start over
with fresh yeast.

Sprinkle the flour into the yeast mixture and beat
into a thick batter. The batter doesn't have to be too
smooth as the action of the yeast will break down any
lumps. Cover the bowl with plastic wrap and let stand
in a warm (80-85 F or 25-30 C) place for about 24
hours, or until it is nice and frothy. You can use the
starter right away or let it age for up to 3 days
longer to develope a richer flavor. Store starter in
fridge between uses and use or replenish every two
weeks.

You can use any flour or combination of flours to make
the starter; some rye and buckwheat added to
all-purpose makes a nice blend.

To replenish the starter: mix equal parts of water and
flour (about a cup of each is good) and add to the
starter at least every two weeks. Let the starter age
in a warm place for 6 to 24 hours, then use or return
to the fridge.



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