Print Friendly Recipe
- sourdough starters were used before dry or powdered yeast
- K. Goins
- 1 cup (225 ml) of flour
- 1 cup (225 ml) of water
- Mix 1 cup (225 ml) of flour with 1 cup (225 ml) of water.
- Leave it covered with a light cloth in a warm place.
- As soon as it starts to "boil" (ferment) it is ready to use in bread.
- The more you use it, the better your bread will turn out.
- When you want more, just add flour and water to get it as full as you want.
- This recipe is from Carla Emery's Old Fashioned Recipe Book.
She has an entire section devoted to explaining the history of "leavening" in baking. She says to make the sourdough starter in a glass jar and that it should take 2 to 5 days before it is ready. She explains that yeast is a living organism. Her book has instructions for making yeast cakes that start with store-bought yeast and then dried. She also has instructions for making homemade yeast cakes from your liquid yeast (starter). To use the starter, you have to make a "sponge" the day before, using 1 cup of your starter, 2 cups of warm water and 2 1/2 cups of flour mixed together well. The next day, put 1 cup of your sponge back into your starter jar so that you will always have the active starter going. You should use it at least twice a week, making the sponge as above and putting 1 cup of it back into the starter jar. This is a complicated process - you'd be better off to use store-bought yeast.
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