White-Flour Sourdough Starter

* Exported from MasterCook *

WHITE-FLOUR SOURDOUGH STARTER

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Tepid (80) water
1 pk Yeast
1/2 ts Sugar
2 c Flour

Mix the water, sugar and yeast until dissolved. Beat
in the flour until the batter is smooth. Pour into a
clean 2 qt. jar and cover with a cloth. Let stand at
room temp. for 2 to 3 days or until starter has a
sharp, almost winy odor and is bubbly (it will be full
of lively bubbles after a short time and will continue
to bubble, more sedately, until it is sufficiently
sour). Exact times can't be given, as weather and
temp affect the rate of fermentation.
TO USE: If not used at once, cover the starter
with a lid and refrigerate it. It will be lively
enough to use for about 18 hrs; if refrigerated
longer, "feed" it lightly and let it become bubbly at
room temp - usually letting it stand overnight -
before using it.
This tangy batter is the key ingredient of English
Muffins and many other sourdough breads. This recipe
makes 3 cups enough to make a large batch of muffins,
with enough left over to serve as a nucleus for a
future baking. The starter keeps well in a covered
jar in the refrigerator so long as it is "fed" with a
small amount of flour and an equal amount of water
about every 2 weeks - this keeps the yeasts alive. Or
freeze it for indefinite storage. To revive it, feed
it after it thaws and let it stand at room temperature
until bubbly enough to use. If liquid gathers on the
surface of stored starter, stir it in before adding
flour and water. Your starter will be good so long as
it responds to feeding and has a pleasantly odor. If
neglected, it may develop a pink or greenish tinge and
an unpleasant odor. If that should happen, start
over. To increase a small amount of leftover starter
to a quantity large enough for a baking, add flour and
water in equal quantities, but never exceed the
proportion of a cup of flour to a cup of starter. Let
the mix ferment, lightly covered, at room temp until
very bubbly; then, if you need still more starter, add
more flour and water and ferment again.



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