Sourdough Starter
1 tblsp yeast
2 cups water
2 cups white flour
Mix, put in glass container. Top with loose plastic wrap. Let sit out 48 hours. Then after two days refrigerate.
After using to feed:
add 1 1/2 cup water & 1 1/2 cup flour stir, cover and refrigerate
If infrequent baking drain off some of the starter at least once every two weeks to keep it alive. Starter will seperate in fridge. This is normal. Always stir before using.
SourDough Bread
5 1/2 cups flour
2 cups starter
1 tbsp salt
1 cup water
Mix, knead into ball. Cover with damp towel and let rise overnight at room temperature. The next morning punch down and divide in half. Put into two greased loaf pans. Cover with damp towel & rise again at room temperature for 4 more hours. Bake at 400 degrees for 35 minutes.
You can make pizza, rolls etc with this.
