Sour Dough Starter -- Best Recipes

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Date Posted: 11/15/05 11:52:27am
Author: CB
Subject: Sour Dough Starter

Sour Dough Starter

1. In a mound of flour, make a small well and add the water.

2. Slowly mix the flour and the water, bringing more flour into the center of the well. The mixture will gradually transform from a paste into a small piece of dough.

3. Knead this small piece of dough with your fingers for about 5�8 minutes, until it becomes springy.

4. Place the dough in a small bowl, cover it with a damp towel, and let it sit in a warm spot for 2 or 3 days.

5. When it�s ready, the dough will be moist, wrinkled, and crusty. If you pull off a piece of the crust, you�ll find tiny bubbles and smell a sweet aroma.

6. Throw away any hardened crust. �Refresh� the remaining piece by mixing it with twice the original amount of flour and enough water to make a firm dough. Set aside as before.

7. After 1 or 2 days the starter will have a new, fresh look. Remove any dried dough and mix with about 1 cup of flour.

8. Once again, cover the bowl with a damp cloth and leave it in a warm place for another 8�12 hours.

9. When the starter is ready, it will appear fully risen, and a small indentation made with a finger won�t spring back.

Now the starter is ready to be used in virtually any sourdough recipe.

Remember to save a small piece of the starter: You can put it in the refrigerator for several days, then refresh it again as above and use it to make another loaf. A good starter will serve you for years to come

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