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Sourdough Starter Recipe

Sourdough Starter Recipe

Postby domestic goddess » Mon Nov 14, 2011 4:16 pm

Sourdough Starter:
The cup of yeast mixture you have received is called "starter" and is from a mixture started in 1890. Yeast has not been added to it since that date. This starter is used to make sourdough sponge by adding flour, sugar and lukewarm water to it 8 hours before it is to be used in the recipes.

If this original starter is ruined or lost, you can make a new one. The flavour improves as it is used regularly over the years.

To make a new starter, mix well: 2 cups flour, 2 cups warm water and 1 package of dry yeast. Place in a warm place or closed cupboard overnight. In the morning put 1/2 cup of the starter (sponge mixture) in a scalded pint jar with a lid and store in the refrigerator for future use.

The remaining batter is called sponge and can be used for pancakes, waffles, muffins, bread, or cake immediately. All the products of these recipes can be frozen and used as needed, with the exception of the hotcakes. If so desired the whole amount of sponge batter can be separated into 1 cup portions, dried with flour to make a mix or wrapped in plastic and frozen - and used as starters for your friends. When the starter is stored in your refrigerator, the liquid will separate from the batter, but this does not matter.

If the starter is used at least once a week, it will stay fresh and active for generations. The starter sponge should be slightly thicker than cake batter. To thicken it, use a small amount of flour; to thin it, use an extra egg in the recipe. Never use water to thin it.
domestic goddess

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