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Sourdough starter

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Ingredients/Components

sugar - 1 tsp
salt - 1 tsp
water - 2 c
baking soda - 2 tsp
unbleached flour - 4 c
warm water
honey - 2 tsp
skim milk - 2 c
whole wheat flour - 1 c
dry yeast - 1 tsp
wheat germ optional - 1/4 c
Mix all ingredients in a crock or glass container

How to make sourdough starter:

1. Mix all ingredients in a crock or glass container. Do NOT use metal. Leave overnight at room temperature.

2. In the morning, add 1 cup flour and enough water to make a thick batter.

3. Repeat step #2 for 2 to 3 days.

4. Allow the starter to sit for 1 to 3 days until it becomes active and bubbly.

5. It is now ready to use or to cover and store in the refrigerator.

6. To replenish: Each time you use your starter, replenish it with a mixture of equal parts of milk and flour (i.e. 1/2 cup flour and 1/2 cup milk). Leave it at room temperature several hours or overnight until it again becomes full of bubbles. Then cover and store in refrigerator.

7. Sourdough breads are good for low-fat diets; they contain no oil.Simple Sourdough Bread:1 c. sourdough starter2 c. water4 c. unbleached flour2 c. skim milk2 tsp. honey1 Tbsp. dry yeast4 c. whole wheat flour1/4 c. wheat germ (optional)1 tsp. salt2 tsp. baking soda Combine starter, 2 cups warm water and 2 cups unbleached flour in a large bowl. Cover and let stand 8 to 12 hours. The "sponge" will be bubbly when ready to use.

Scald milk. Stir in honey and allow to cool to lukewarm. Sprinkle yeast into milk and stir until dissolved. Combine this with the "sponge". Add 2 cups of whole wheat flour and wheat germ. Mix well. Sprinkle in salt and baking soda into dough. Stir gently. Cover and let rise about 30 minutes.

Add enough flour until dough is very stiff. Knead 8 minutes on a floured surface. Divide in half and shape into

Recipe categories: Breads, American, Southern u.s..

Rating:

3.3

Average rating: 3.3, total votes: 3

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