Alaskan Sourdough Starter
Recipe from Better Homes and Gardens
Use this keep-on-hand starter in any bread recipe that calls for sourdough starter.
Yield: 5 cups
Total Time: 15 mins
see savings2 packagesactive dry yeast
see savings3 1/2 cupswarm water (105 to 115 degrees)
see savings4 cupsall-purpose flour
see savings1 tablespoonsugar
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.
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.
If starter isn't used within 10 days, stir in 1 teaspoon sugar. Repeat every ten days unless replenished as above.
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.