Directions:
- In a large bowl, combine the water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes. (If the yeast does not foam, discard the mixture and begin again with a new yeast.)
- Add the flour and stir vigorously to work air into the mixture. Cover with a towel let rest in a warm, draft-free place (an oven with its pilot light or light bulb turned on works well) for 8 to 12 hours. (The mixture should become very bubbly.) Use immediately or cover loosely with plastic wrap and store in the refrigerator.
- Preserving the Starter: Each time you remove a portion of the starter for a recipe, reserve at least 1/4 cup and replace the amount you have taken out with equal amounts of flour and water.
- For example, if you remove 1 cup of starter, you must replace it with 1 cup of flour and 1 cup of warm water. Whisk these ingredients into the starter until blended but not completely smooth, cover loosely, and return to the refrigerator.
- Also, the starter must be maintained by feeding it every few days. Refresh by removing 1 cup of the starter (give to a friend or discard it) and adding 1 cup of flour and 1 cup of warm water. Whisk until blended but not smooth. Cover loosely and return to the refrigerator.
- If you plan to be away longer than a week, freeze the starter in a sterilized, airtight freezer container. Thaw the starter 2 days before you plan to bake with it. Refresh as indicated above with 1 cup each of flour and warm water. Cover and leave at room temperature 12 hours or overnight before using.
- CAUTION: Never keep your starter tightly closed! The gasses expelled by the yeast will build up pressure and may cause the container (such as a glass jar) to burst!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.65 Kcal (1200 kJ) | ||
| Calories from fat | 9.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.04g | 2% | |
|---|---|---|---|
| Sodium | 6.19mg | 0% | |
| Potassium | 114.64mg | 2% | |
| Total Carbs | 58.98g | 20% | |
| Sugars | 0.49g | 2% | |
| Dietary Fiber | 3.22g | 13% | |
| Protein | 8.94g | 18% | |
| Iron | 0.8mg | 5% | |
| Calcium | 26.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 129.53 Kcal (542 kJ) | ||
| Calories from fat | 4.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.47g | 2% | |
|---|---|---|---|
| Sodium | 2.8mg | 0% | |
| Potassium | 51.8mg | 2% | |
| Total Carbs | 26.65g | 20% | |
| Sugars | 0.22g | 2% | |
| Dietary Fiber | 1.46g | 13% | |
| Protein | 4.04g | 18% | |
| Iron | 0.4mg | 5% | |
| Calcium | 12mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Noni Afghani
Warm water, Active dry yeast, White sugar and 6 more.. -
Herbed Biscuits
Warm water (105*f to 115*f), Dry yeast, Sugar and 10 more.. -
Poertzelki
Warm water (110 degrees f/45 degrees cup) and 9 more.. -
Lamajoun
Water, Active dry yeast, Sugar, All-purpose flour, Salt and 12 more.. -
Emeril Lagasse's Perfect Pizza Dough
Warm water (110f), Active dry yeast, Sugar and 3 more.. -
Sicilian Panini Buns
Water, Dry yeast (2 1/4 oz packages), Sugar and 5 more.. -
Hot Buffalo Chicken Pizza
Warm water, Active dry yeast, Sugar, All-purpose flour and 13 more.. -
Focaccia Bread
Warm water, Active dry yeast, Sugar, All-purpose flour and 3 more..
Also Try
-
Sourdough Starter and Sourdough Rye Bread
Unbleached white flour, Fast-rising active dry yeast and 10 more.. -
-
Emeril Lagasse's Marinade
Dry sherry (i use wine) or 1 cup dry red wine (i use wine) and 6 more..3.4 (5 Votes) -
-
-
Emeril Lagasse's Pumpkin Cheesecake
Graham cracker crumbs, Ground pecans, Light brown sugar and 11 more.. -
Emeril Lagasse's Delmonico Potatoes
Butter, Minced onion, Salt, Fresh ground white pepper and 8 more.. -
Emeril Lagasse's Creole Olive Salad
Pitted brine-cured black olives, sliced (such as nicoise) and 7 more.. -
-
Emeril Lagasse's Potato, Onion & Roquefort Soup
Unsalted butter, Yellow onions, thinly sliced and 13 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
