Friday, August 31, 2012
This is the old King Aurthur Flour sourdough starter, Ill give their exact instructions. This is my favorite bread recipe Soft parmesan-garlic sourdough bread
2cups warm water
1Tbl. of sugar or honey (optional)
1Tbl. or packet active dry yeast
Pour the water into a 3- to 4-quart glass or ceramic container or bowl, and add dissolve the sugar or honey and the yeast in that order. Stir in the flour gradually. Cover the jar or bowl with a clean dishcloth and place it somewhere warm. By using a dishcloth instead of plastic wrap, you'll allow any wild yeast in the area to infiltrate and begin to work with the domestic yeast which itself is beginning to develop "wild" characteristics and flavors.
The mixture will begin to bubble and brew almost immediately. Let it work anywhere from 2 to 5 days, stirring it about once a day as it will separate. When the bubbling has subsided and a yeasty, sour aroma has developed, stir your starter once more and refrigerate it until you are ready to use it. The starter should have the consistency of pancake batter.
Here is what Better homes and Gardens had to say about the process.
" Let stand in at room temperature (75 degree F to 85 degree F) for 5 to 10 days or until mixture has a fermented aroma and vigorous bubbling stops, stirring 2 or 3 times a day. (Fermentation time depends on room temperature; a warmer room will hasten the fermentation process.)"
If you don't want to freeze your starter, it has to be replenished.
King Arthur Flour's instructions for maintaining your sourdough starter