1. Use non-metal container (stone, plastic, glass
2. Wooden, ceramic or plastic spoon
3. Wooden, ceramic or plastic bowls
4. Do not use chlorinated tap water
5. Let all ingredients come to room temp before using
NOTES:
95 degrees WILL KILL THE STARTER.
85 degrees is the ideal temp.
An oven light may be approx 85 degrees.
Check temp with thermometer.
6. A "warm place" means between 80-85 degrees
7. A clear yellow liquid on the top of starter is normal. Stir it back into the starter. HOWEVER if it exceeds 1/4 of the total starter volume then mix it back in and discard 1/2 of the total starter volume. Replace with an equal volume of equal parts of flour and water.
8. Feed the starter every two weeks if it is not used. Feed by mixing the starter, discarding 1/2 total volume. Replacing with an equal amount of a 50/50 mixture (by volume) of flour and water.
9. FOR MORE SOUR FLAVOR: Either proof your primary batter longer (12 hours) or proof your starter longer.
Starting the Starter
Ingredients:
1. Combine flour and water in a warm non- metal bowl. Use a non-metal spoon to stir mixture until smooth (no lumps). Cover the container with plastic wrap and place it in a warm, draft free area (80-85 degrees) for 24 hours.
2. Stir at least twice during this period. Your starter should be bubbly and give off a delicious sour, yeasty aroma. Its consistecy will be that of a light pancake batter.
3. If starter is not fully developed, stir the starter again, pour off 1/2 of total volume and replace with equal amount of 50/50 mixture (by volume) flour and water and let sit in the covered container for another 12 - 24 hours in a warm, draft free place. Repeat until results are attained.
4. Once you've acheived the desired bubbly, sour, yeasty, pancacke batter consistency noted above; then cover the sourdough container and put it to "rest" in the refridgerator for 24 hours before using.
Sourdough Battered
1. Sourdough batter is the basic ingredient in all soudough recipes. It must be made approx. 8-12 hours before use. To make the batter...
2. Remove your shourdough starter from your refrigerator and allow to reach room temperature.
3. Measure out 1 & 1/2 cups starter into a warm 2 quart bowl. Return the remaining starter to the refrigerator.
4. Add 1 & 1/2 cups of flour and approximately 1 cup warm water (85 degrees) and mix well. Since all flours are different, add only sufficient water to make a batter the consistency of a light pancake batter.
5. Cover the bowl lightly to prevent drying and let the sourdough batter to proof for 8-12 hours at 85-90 degrees. When the batter is properly proofed, its surface will appear bubly and it will exhibit a strong, pungent, sour odor.
6. After proofing, measure out the amount called for in the recipe and return the remaining batter to the starter pot. Stir and refrigerate.
Voila!
- 2 Cups organic unbleached white flour
- 2 Cups filtered/bottled warm water (85-90 degrees)
1. Combine flour and water in a warm non- metal bowl. Use a non-metal spoon to stir mixture until smooth (no lumps). Cover the container with plastic wrap and place it in a warm, draft free area (80-85 degrees) for 24 hours.
2. Stir at least twice during this period. Your starter should be bubbly and give off a delicious sour, yeasty aroma. Its consistecy will be that of a light pancake batter.
3. If starter is not fully developed, stir the starter again, pour off 1/2 of total volume and replace with equal amount of 50/50 mixture (by volume) flour and water and let sit in the covered container for another 12 - 24 hours in a warm, draft free place. Repeat until results are attained.
4. Once you've acheived the desired bubbly, sour, yeasty, pancacke batter consistency noted above; then cover the sourdough container and put it to "rest" in the refridgerator for 24 hours before using.
Sourdough Battered
1. Sourdough batter is the basic ingredient in all soudough recipes. It must be made approx. 8-12 hours before use. To make the batter...
2. Remove your shourdough starter from your refrigerator and allow to reach room temperature.
3. Measure out 1 & 1/2 cups starter into a warm 2 quart bowl. Return the remaining starter to the refrigerator.
4. Add 1 & 1/2 cups of flour and approximately 1 cup warm water (85 degrees) and mix well. Since all flours are different, add only sufficient water to make a batter the consistency of a light pancake batter.
5. Cover the bowl lightly to prevent drying and let the sourdough batter to proof for 8-12 hours at 85-90 degrees. When the batter is properly proofed, its surface will appear bubly and it will exhibit a strong, pungent, sour odor.
6. After proofing, measure out the amount called for in the recipe and return the remaining batter to the starter pot. Stir and refrigerate.
Voila!
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