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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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The easy part is combining the ingredients for this sourest of sourdough starters. The hard part is waiting. I used this starter once a week for six weeks until it got really sour. Save your baking friends the trouble and share your starter with them. Ingredients:
1 package or two teaspoons bread yeast |
1 tablespoon vinegar |
2 1/4 cups warm water |
1 teaspoon salt |
2 tablespoons raw sugar |
2 cups all-purpose white flour |
Directions:
1. Dissolve yeast in 1/4 cup warm water. Add sugar vinegar, salt and flour. Add remaining water until a creamy batter is formed. Pour in a large (1 litre), sterilized mason jar.
2. Cover loosely with a paper towel and let sit at room temperature until it starts to ferment, about three days.
3. The batter will take on a powerful boozy smell. Stir again until creamy and measure out what is called for in the recipe.
4. Replenish starter with equal amounts of white flour and water and let sit out overnight before refrigerating.
5. Store in the refrigerator and bring to room temperature before using.
6. The starter is ready to use again in a week.
7. The starter develops a beery layer that gets darker as the weeks go on. This is what gives the sourdough it's sour taste.
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