Sourdough Starter

* Exported from MasterCook II *

Sourdough Starter

Recipe By :
Serving Size : 1 Preparation Time :0:10
Categories : Breads - Yeast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 C Warm Water
1 Tbsp Active Dry Yeast
2 Tbsp Honey
1 C All-Purpose Flour
1 C Whole-Wheat Flour

In med. nonreactive bowl, combine warm water, yeast and honey. Let
stand abt. 10 minutes, or unitl it becomes foamy. Using woooden spoon,
stir in all-purpose flour and whole-wheat flour until smooth.

Transfer mixture to nonreactive container, large enough to allow starter
to double in bulk. Cover and let stand in warm place 3 to 5 days,
stirring mixture at least 3 times daily. It will rise and fall, remain
bubbly and have pleasant sour smell.

When starter develops flavor and aroma that are pleasing to you, it is
ready to use. Starter will keep indefinitely if stored, tightly
covered, in refrigerator. It it develops orange or pink color, discard
it.

Once starter is made, it must be replenished at least once every 2-3
wks. to keep it alive. To replenish, remove 1 c. starter and discard.
Add 1 c. flour and 1 c. tepid water to remaining starter, stirring until
smooth. Cover and let stand in warm place 8-10 hrs. before
refrigerating it again.

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