Bill's sourdough starter
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Bill's sourdough starter
  Sourdough    Starters  
Last updated 6/12/2012 1:08:41 AM. Recipe ID 35290. Report a problem with this recipe.
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      Title: Bill's sourdough starter
 Categories: Sourdough
      Yield: 1 Servings
 
  1 1/2 c  Water
  1 1/2 c  Flour
      2 ts Yeast
 
  In a non-reactive container (e.g., a quart-size plastic peanut butter
  or mayonaise jar with a plastic lid) mix together all ingredients.
  Cap loosely to keep the fruit flies out and leave at room temperature
  for about 5 days, stirring gently each day. It will develop a nice
  yeasty, beery aroma. After 5 days, feed it as below, or if you aren't
  going to use it, screw the cap on and refrigerate.
  
  About 12 hours before you use it, add 1 cup each of water and flour.
  It will foam up quite nicely after about12 hours or so; take out the
  amount you need for the recipe and close the lid on the rest and
  refrigerate.
  
  The next time you are ready to make a sourdough recipe, just take it
  out, add the appropriate amount of water and flour at a 1:1 ratio and
  let set 12 hours at room temp. If I go more than 2 or 3 weeks without
  using the starter (rare indeed), I take it out and feed it anyway and
  then give the excess to my 2 coon hounds. [The coon hounds are ~not~
  necessary to the recipe ::)) ].
  
  Should the starter go off-color or have anything other than a beery,
  yeasty, sour odor, throw it out and start again. I have never had this
  happen to me, but have heard of it.
  
  After initially making the starter, if you need starter in a hurry,
  use very warm water (100F) when feeding it and it is usually ready in
  4 to 6 hours. [You can tell; it will be nice and foamy; sometimes
  after a full 12 hours, the foam will have subsided a bit, but it is
  still ready to use - I stir the foam down anyway]
  
  Recipe 




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Recipe ID 35290 (Apr 03, 2005)

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