Quick overnight starter
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Quick overnight starter
  Quick    Sourdough    Starters  
Last updated 6/12/2012 1:19:34 AM. Recipe ID 50965. Report a problem with this recipe.
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      Title: Quick overnight starter
 Categories: Sourdough, Lauri
      Yield: 3 Servings
      2 c  Warm water (105 F)
      1 pk Active dry yeast
      2 c  All-purpose flour
  In a 4 to 6 cup plastic pitcher with a strainer in lid or in a large
  bowl, combine all ingredients.  Beat with a wooden or plastic spoon.
  Fermentation will dissolve small lumps. Cover pitcher with lid,
  turning strainer in lid to pouring lip.  Cover bowl with a cloth. Set
  in a warm place free from drafts (85 F). Let stand 6 hours or
  overnight. Starter will ferment, increase in size, then become thin
  and decrease to original size. TO USE: remove starter needed for
  recipe. Refrigerate remaining starter in pitcher or in a plastic
  container with a lid that has an air vent or hole in it. Label
  container with contents. Replenish every 7 to 10 days by stirring in
  equal amounts of water and all-purpose flour. After replenishing, let
  stand at room temperature overnight.  Return to refrigerator. If a
  clear liquid forms on top, stir back into starter. Makes about 3 1/2
  cups. Variation: Use whole-wheat flour in place of all-purpose flour.

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Recipe ID 50965 (Apr 03, 2005)

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