Friday, February 26, 2010
Have you always wondered how to make your own sourdough starter? It's easy but it does take some time - days in fact. For some bread recipes, sourdough starter is required, so if you are planning on using it in a recipe, you'll need to plan ahead.
1 c. warm water (105-115 degrees)
1/4 c. plain low-fat yogurt
1 c. all-purpose flour
Starter Food (See below)
Combine water and yogurt; stir well. Pour into a 2 qt. non-metal casserole dish that has been warmed.
Cover loosely with plastic wrap or cheesecloth; let stand in a warm place (85 degrees) for 24 hours.
Gradually stir in flour until well blended.
Cover and let stand in a warm place (85 degrees) for 72 hours; stirring 2-3 times daily.
Place fermented mixture in refrigerator, and stir once a day.
Use within 11 days.
To use starter, remove from refrigerator; let stand at room temperature at lest 1 hour.
Stir starter well, and measure amount needed for recipe.
Replenish remaining starter with Starter Food, and return to refrigerator.
Use starter within 11 days, stirring daily.
1/12 cups (25 calories per tablespoon)
Starter Food :
3/4 c, all-purpose flour
3/4 c. warm water (105-115 degrees)
Combine both ingredients, stir into remaining Sourdough Starter.
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