Early settlers would often spend long periods of time away from civilization. A lack of grain leavening products such as fresh eggs, yeast and milk resulted in the making of Sourdough.
2 cups warm water
2 cups of all-purpose flour
2 ½ teaspoons of yeast
Large crock or bowl with tight-fitting lid.
Pour water into the crock. Sprinkle the flour on top and add the yeast last. Mix together. Cover crock and leave in a warm, draft-free area for seven days. Gently stir once each day.
To use starter, remove the amount required for a recipe and follow recipe directions. Replace the removed amount with equal amounts of water and flour. For example, if you remove two cups of starter, you will add two cups of water and two cups of flour to the crock. This is called feeding the starter.
After feeding the starter, leave it on the counter for twenty-four hours. After this resting period is complete, the starter can be stored in the fridge until needed.
– Starter can be used after four days of fermenting.
– Starter should be kept in a draft free environment at no less than 65°F and no more than 95°F.
– Starter needs to be fed (freshened) at least once every seven days. If you don’t use the starter at least once a week it is important to take out and discard one cup and feed the remaining starter. Failure to freshen the starter will result in discarding the batch and starting over.
– For every cup of starter removed from the container, add one cup of water and once cup of all-purpose flour.
– Stored in a sealed container, freshened starter can be kept in the freezer or fridge.
– Starter can be kept in the freezer for up to three months. Thaw in the fridge for 24 hours before taking to room temperature where it needs to sit for another 16 hours before using.
– Starter kept in the fridge needs sit at room temperature for 16 hours before using.
– Do not use a metal container or utensils.