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Sourdough Starter Recipe

   
 

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     Sourdough Starter

Category   Desserts - Breads
Sub Category   None

Ingredients
3 1/2 c. bread flour (can use regular flour too)
1 pkg quick active dry yeast (2 1/4 t. if from a jar)
2 c. warm water
 

Instructions
Mix flour and yeast in 4 quart or larger container. Gradually beat in water until smooth. Cover loosely with plastic wrap and let stand in warm place for 2-4 days or until bubbly (and sour smelling). Transfer to 2 quart or larger plastic container with tight fitting lid. Refrigerate until ready to use.
TO KEEP STARTER ACTIVE- Once a week, beat in 1 T. flour and 1 T warm water until smooth. Cover loosely and let stand in warm place 12-14 hours or until bubbly. Cover tightly and refrigerate.
TO REPLENISH STARTER- For each 1 1/2 c. of starter used, beat in 1 1/3 c. flour and 1 1/3 c. warm water until smooth. Cover loosely and let stand in warm place 12-24 hours or until bubble. Cover tightly and refrigerate.
Serving Suggestions
This can be used to make sourdough bread or pizza crust.


Originally Submitted
7/2/2011





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