Alaskan Sourdough Starter

Alaskan Sourdough Starter

Use this keep-on-hand starter in any bread recipe that calls for sourdough starter.

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Recipe from Better Homes and Gardens
YIELD
5 cups
TOTAL TIME
15 mins

Alaskan Sourdough Starter

Use this keep-on-hand starter in any bread recipe that calls for sourdough starter.

Alaskan Sourdough Starter
YIELD
5 cups
TOTAL TIME
15 mins
by 4  people
add your rating
add a comment
Ingredients
  • 2   packages active dry yeast
  • 3 1/2  cups warm water (105 to 115 degrees)
  • 4   cups all-purpose flour
  • 1   tablespoon sugar
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Directions
1. 
In a bowl dissolve active dry yeast in warm water (105 degrees to 115 degrees). Stir in all-purpose flour, warm water (105 degrees to 115 degrees), and sugar. Beat until smooth. Cover with cheesecloth. Let stand in a warm place overnight. The starter is ready to use in any of the sourdough recipes. (It will look bubbly and a clear liquid may rise to the top.) Stir before measuring. Pour remaining starter into a 2-quart or larger covered plastic container. Cover and refrigerate. Makes about 5 cups.
2. 
To use refrigerated starter, bring desired amount to room temperature. For every 1 cup used, replenish starter by stirring in 3/4 cup all-purpose flour, 3/4 cup warm water (105 degrees to 115 degrees), and 1 teaspoon sugar. Cover with cheesecloth and let stand at room temperature 8 hours or overnight. Cover and refrigerate for later use.
3. 
If starter isn't used within 10 days, stir in 1 teaspoon sugar. Repeat every ten days unless replenished as above.

Note

  • *

    Remember to replenish the starter (or stir in a teaspoon of sugar) every ten days. The starter will keep indefinitely in the refrigerator as long as it is replenished regularly.

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