WHITE SOURDOUGH STARTER
Ingredients | Amount |
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Active dry yeast | 2¼ tsp. |
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Water (110°F/43°C) | 2 cups |
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Bread flour | 3½ cups |
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Sugar | 1 tbsp. |
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In
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.
ENGLISH
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