Sour Dough Starter

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Sour Dough Starter

Kimberlee Renslow

An easy way to make and maintain yeast for the use of many winter time loaves.

 

Preparing the Starter

In a large jar (half gal, or bigger)

  • add 1 TBS yeast,
  • 1/4 cup sugar,
  • 1 cup warm water (110 degrees)
  • 3/4 C flour
  • mix and put lid on.

In a week your starter will be ready to use.

To Use & Keep it Going:

  • remove 1 Cup for use in loaf,
  • and add in more sugar, flour and warm water.

(this “feeds” the starter) you DO NOT need more yeast, and can keep it going for years.

 

Making the bread, on loaf

  • 3C flour
  • 1C starter
  • 3/4 C warm water (110 degrees)
  • 1 tsp salt

In the bread maker, dough setting, then make it into the shape you want,

  • sprinkle the pan with corn meal,
  • let rise for an hour

(Note: it takes it longer to rise then normal bread due to this yeast being slower to rise)

  • Pre-Heat oven at 425, but turn down to 350 as soon as you put bread in.
  • spray with water every 10 min until golden,

(this makes that French bread feel to your loaf, but you can also wipe with egg wash to make shinny if you like.)

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