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WHITE SOURDOUGH STARTER
Ingredients:
Active Dry Yeast 2-1/4 tsp
Water, 110°F/43°C 2 cups
Bread Flour 3-1/2 cups
Sugar 1 TBL
In a 4 quart glass container, dissolve yeast in water, 110°F/43°C; let stand 5 minutes, add flour
and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining
lumps will dissolve during fermentation process. Cover loosely with plastic wrap and let stand
in warm place for 5 days, stirring 3 times a day. The starter will “rise and fall” during the
fermentation period and become thinner as it stands. A temperature of 80°F/27°C is best for the
sour flavor to develop. An ideal place is on the counter next to your range. When the starter is
developed, it is bubbly and may have a yellow liquid layer on top; stir before using. It may be
used for baking or placed in the refrigerator to use later, cover loosely.
To use starter, measure the amount specified in the recipe. After refrigeration, let container of
starter come to room temperature before measuring – about 4 hours. If baking in the morning,
leave the starter out overnight.
Replenish with 1 cup flour, 2/3 cup water, (110°F/43°C) and 1 teaspoon sugar. Stir until blended;
some lumps may remain. Cover loosely and let stand in warm place for 10 to 12 hours or
overnight. The starter will rise and become bubbly. Stir, then place in refrigerator to store. Stir in
1 teaspoon sugar to keep active if the starter is not used every week.
WHITE SOURDOUGH BREAD
Ingredients: 1 LB 1.5 LB 2 LB
Water, 80°F/27°C 1/2 cup + 1 TBL 3/4 cup 3/4 cup + 1 TBL
Starter* 3/4 cup 1 cup 1-1/4 cups
Sugar 2 tsp 1 TBL 4 tsp
Salt 1 tsp 1-1/2 tsp 2 tsp
Bread Flour 2 cups 3 cups 4 cups
Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp
Select White Cycle
Select Rapid White Cycle
Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL + 1/2 tsp
*Only use Sourdough Starter recipe above.
TR2500_FINAL 10/14/05 3:14 PM Page 44