Sourdough Starter#8

* Exported from MasterCook *

SOURDOUGH STARTER #8

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Unbleached all-purpose
Flour, divided
1 t Active dry yeast
2 c Hot (120F to 130F) water
1 c Lukewarm (100F) water
SOURDOUGH STARTER

Yield : Approximately 4 cups Difficulty: (one
chocolate kiss, or easy) Prepartion: 10 minutes Allow
at least 4 days for the starter to ferment before
using. "Day 1: 1. In a medium bowl, stir together 2
cups of the flour and yeast. Make a well in the
middle of the flour/yeast mixture and whisk in the hot
water. Continue stirring until the mixture is blended
but not completely smooth. It is not necessary to
smooth out all the lumps; they will dissolve as the
mixture start to ferment. Cover the bowl with a clean
towel and let the mixture sit at room temperature.
Over the next 24 hours the mixture will rise, become
very bubbly and then start to recede.

"Days 2 and 3: 2. Stir the mixture twice, once in the
morning and once in the evening to invigorate the
yeast and to expel the alcohol. Towards the end of the
second day the mixture will start to thin and the
surface of the starter will be covered with lots of
tiny air bubbles. By the evening of the third day a
thin layer of yellow-brown liquid may form on the
surface of the starter. It is simply the alcohol given
off by the yeast cells as they feed on the
carbohydrates in the flour and multiply. Refresh the
starter by stirring in the cup of lukewarm water
(100F) and the remaining cup of flour. Stir until
blended, but do not worry about any small lumps.

"Day 4: 3. The starter is now ready to use, or it may
be poured into a sterilzed 2 quart glass or ceramic
covered crock or casserole, or a flass jar with a
non-metal lid and refrigerated.



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