 |
|
|
|
 |
|
 |
| |
| Home -> [Bakery, Breads, Sourdough, Tarts & Pies] -> [Sourdough starter #8 Recipe] |
Sourdough starter #8
|
| Artist: |
_ |
Yield: |
4 |
| Categories: |
Bakery, Breads, Sourdough, Tarts & Pies |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 3
| cup | Unbleached all-purpose | | | Flour, divided | | 1
| tsp | Active dry yeast | | 2
| cup | Hot (120F to 130F) water | | 1
| cup | Lukewarm (100F) water | | | SOURDOUGH STARTER |
|
Procedures:
| 1 | 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. | | 2 | "day 1: In a medium bowl, stir together 2 cups of the flour and yeast. | | 3 | Make a well in the middle of the flour/yeast mixture and whisk in the hot water. | | 4 | Continue stirring until the mixture is blended but not completely smooth. | | 5 | It is not necessary to smooth out all the lumps; they will dissolve as the mixture start to ferment. | | 6 | Cover the bowl with a clean towel and let the mixture sit at room temperature. | | 7 | Over the next 24 hours the mixture will rise, become very bubbly and then start to recede. | | 8 | "days 2 and 3: Stir the mixture twice, once in the morning and once in the evening to invigorate the yeast and to expel the alcohol. | | 9 | 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 |
|
|
|
|
|
|
|
|
|
|
