Side Pannel
Sourdough Starter 3
Ingredients List
- 2 c Water; warm
- 1 tb Yeast; active dry
- 2 tb Honey
- 1 c Flour; A/P
- 1 c Flour; whole wheat
Directions
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.
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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