Lark’s Recipe: Sour Dough Starter

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Finally, I have found a great sourdough starter!

I have tried several recipes… and this one is the one!

I found a similar recipe on Pinterest. However, they did not use as much sugar and also only told me to ferment for 6-8 days. I do not recommend doing this!

As y’all know, it takes times to make a great starter. There are starters that have been handed down from generation to generation. ?So who knows, this may be the one you pass down to your children.

MY SOUR DOUGH STARTER
2 C. Flour
2 C. Warm Water
2 1/2 tsp. Sugar
1 Pkg. Active Dry Yeast (2 1/4 tsp.)

In a 2 quart Ceramic or Glass bowl (do not use plastic or metal) combine the flour, sugar and yeast.
Stir in the warm water. It will be like a thick batter. This will thin as it sit’s and ferment’s.
You can at this point leave it in the bowl you mixed it in or transfer it to another ceramic or glass container. Cover it with loose plastic wrap, leave out on your counter for 10 days. (80-85 degree’s is best)
Stir the mixture 1 or 2 times per day. Your starter is ready when it develops a pleasant sour smell.
At this point you can use the starter in any sourdough recipe. Or, if you wish, you can divide the batter into (2) glass jars and store in the fridge.

*If you do not use the starter within two weeks, you need to add 1 tsp. sugar to the starter to help keep it active.
*When the starter is fermented it may separate and have a yellow liquid layer on top. I just shake it up in the jar before I open it to use or add in the extra sugar.

To use the starter, measure out desired amounts as specified in the recipe.
Let refrigerated starter come to room temperature before using.

Start your own today,
Lark

Author & Creator of:

http://www.larkscountryheart.com/
http://www.countrycooksacrossamerica.com/