Starter
\n2 cups warm water
\n1 Tbls. sugar, honey, or maple syrup (optional)
\n2 cups all purpose flour
\n1 Tbl. dry yeast<\/p>\n
– Beat all ingredients together in a 2-quart bowl
\n– Cover the bowl with a towel and place it somewhere warm (use a towel, not plastic wrap, so airborne yeast can enter – it will give your starter a unique flavor)
\n– The mixture will bubble within a few minutes. Initially it will double in bulk, but as it begins to ferment, it will settle down.
\n– Let the mixture sit in a warm place, stirring the liquid back into the batter (it will separate) once a day for 2-5 days. When the bubbling diminishes and it has a sour, yeasty aroman, it is ready to use
\n– Stir the mixture and measure out the amount you need. It will be the consistancy of pancake batter.<\/p>\n
To keep the starter going
\n– Store the finished starter in a sealed jar in the refrigerator
\n– Each time you remove some starter, replenish it with equal amounts flour and water. So, if you use 1\/2 cup of starter, stir in 1\/2 cup each of flour and water into your starter. Then, let it sit in a warm place for 12 hours and let the yeast bubble and grow again before returning it to the fridge.
\n– A starter can be kept indefinitely – just stir and feed every week or two. Stirring removing and replenishing your starter serves to feed the remaining batter.<\/p>\n
Sourdough bread recipe
\nFor a 2lb. loaf
\n2\/3 cup sourdough starter
\n1 cup warm water (I use closer to 2 – I add extra as its mixing)
\n1 Tbl. sugar, honey, or maple syrup (optional)
\n1 Tbl. oil (optional)
\n4 cups all purpose or bread flour
\n1 tsp. salt
\n2 tsp. dry yeast<\/p>\n
Add all ingredients to the bread pan in the order given.<\/p>\n
Mine is way too dry with only 1 cup of water. I’m not sure how much of that is due to altitude. Today I used about 2 cups. Last time I think I used more like 1 2\/3. I just add enough for it to form a ball, and then add a little flour if I add too much water. Its easy once you get the hang of it!<\/p>\n","protected":false},"excerpt":{"rendered":"
Starter 2 cups warm water 1 Tbls. sugar, honey, or maple syrup (optional) 2 cups all purpose flour 1 Tbl. dry yeast – Beat all ingredients together in a 2-quart bowl – Cover the bowl with a towel and place it somewhere warm (use a towel, not plastic wrap, so airborne yeast can enter – […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[81,84],"tags":[],"class_list":["post-135","post","type-post","status-publish","format-standard","hentry","category-breads","category-casein_free"],"yoast_head":"\n