Alaskan Sourdough Starter

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



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Yield: 5 cups
Total Time: 15 mins
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Ingredients
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    2   packages 
    active dry yeast
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    3 1/2  cups 
    warm water (105 to 115 degrees)
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    4   cups 
    all-purpose flour
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    1   tablespoon 
    sugar

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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This hearty textured bread looks and tastes delightful when cut into thick slices and served with soft butter. The starter gives it a nice tangy flavor.

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