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ENGLISH
WHITE SOURDOUGH STARTER
Ingredients Amount
Active dry yeast 2¼ tsp.
Water (110°F/43°C) 2 cups
Bread flour 3½ cups
Sugar 1 tbsp.
In 4-qt. glass container, dissolve yeast in water (110°F/43°C); let stand
5 minutes, then 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. Starter will “rise and fall” during
fermentation period and become thinner as it stands. Sitting temperature of
80°F/27°C is best for sour flavor to develop. When starter is developed, it is
bubbly and may have 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 amount specified in recipe. After refrigeration, let
container of starter come to room temperature before measuring – about
4 hours. If baking in the morning, leave starter out overnight.
Replenish with 1 cup flour,
2
/3 cup water (110°F/43°C) and 1 tsp. sugar. Stir
until blended – some lumps may remain. Cover loosely and let stand 10 to
12 hours or overnight. Starter will rise and become bubbly. Stir, then place
in refrigerator to store. Stir in 1 tsp. of sugar to keep active if not used every
week.