2 cups warm water
1 Tbls. sugar, honey, or maple syrup (optional)
2 cups all purpose flour
1 Tbl. dry yeast
– Beat all ingredients together in a 2-quart bowl
– Cover the bowl with a towel and place it somewhere warm (use a towel, not plastic wrap, so airborne yeast can enter – it will give your starter a unique flavor)
– The mixture will bubble within a few minutes. Initially it will double in bulk, but as it begins to ferment, it will settle down.
– Let the mixture sit in a warm place, stirring the liquid back into the batter (it will separate) once a day for 2-5 days. When the bubbling diminishes and it has a sour, yeasty aroman, it is ready to use
– Stir the mixture and measure out the amount you need. It will be the consistancy of pancake batter.
To keep the starter going
– Store the finished starter in a sealed jar in the refrigerator
– Each time you remove some starter, replenish it with equal amounts flour and water. So, if you use 1/2 cup of starter, stir in 1/2 cup each of flour and water into your starter. Then, let it sit in a warm place for 12 hours and let the yeast bubble and grow again before returning it to the fridge.
– A starter can be kept indefinitely – just stir and feed every week or two. Stirring removing and replenishing your starter serves to feed the remaining batter.
Sourdough bread recipe
For a 2lb. loaf
2/3 cup sourdough starter
1 cup warm water (I use closer to 2 – I add extra as its mixing)
1 Tbl. sugar, honey, or maple syrup (optional)
1 Tbl. oil (optional)
4 cups all purpose or bread flour
1 tsp. salt
2 tsp. dry yeast
Add all ingredients to the bread pan in the order given.
Mine is way too dry with only 1 cup of water. I’m not sure how much of that is due to altitude. Today I used about 2 cups. Last time I think I used more like 1 2/3. I just add enough for it to form a ball, and then add a little flour if I add too much water. Its easy once you get the hang of it!
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