Sourdough Starter
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Sourdough Starter
  Sourdough    Starters  
Last updated 6/12/2012 12:58:35 AM. Recipe ID 21375. Report a problem with this recipe.
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      Title: Sourdough starter
 Categories: E.
      Yield: 4 Servings
 
      1 c  Unbleached flour, plus more
           For feeding
    1/2 c  Whole-grain rye flour
      1 c  Bottled still water, plus
           More for feeding
 
  In a large glass bowl stir flours and water together with a spoon.
  Cover with a kitchen towel .  Set aside to ferment at room
  temperature for 2 to 3 days.  It will begin to smell sour but not in
  an unpleasant way. Stir in 2/3 cup flour and 1/2 cup water, cover and
  continue to ferment at room temperature.  Refresh starter in this way
  every day for 3 days. It will become sharper and more pungent as it
  sits. When it is sharp enough for you, begin using it to bake with.
  After using the amount of starter you need, the remaining starter
  should be refrigerated. Let it come to room temperature each time
  before use.
  




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Recipe ID 21375 (Apr 03, 2005)

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