Here's the original recipe from Sourdough Cookery by Rita Davenport. It's available at Amazon, but maybe you can find one at your favourite used book store like I did. It's a great little paperback with 220 recipes from starter to breads to cakes to main dishes.
SIMPLE SOURDOUGH STARTER
2 cups all purpose flour
1 teaspoon salt
3 tablespoons sugar
1 tablespoon dry yeast
2 cups lukewarm water
Don't use metal bowls or utensils. Mix dry ingredients. Add lukewarm water (I used skim milk) and stir to a smooth paste.
Cover with a towel and set in a warm place (85°F/30°C) to sour. Stir several times a day. In 2-3 days, the starter will be ready. Store in a heavy plastic container with a hole in the lid (or a small plastic bag) to allow gases to escape. I also use a bowl underneath to catch drips. Wayne says it's "alive" (actually the yeast is) when it bubbles over like the blob.
When using your starter, always reserve at least 1/2 cup. Replenish it with 1/2 cup water (again, I use skim milk for a tangier flavour) and 1/2 cup flour. Leave out overnight, stir down and return it to the refrigerator. They recommend "feeding" your starter once a week if you don't use it, but mine lasted a LOT longer.
If it doesn't bubble enough, add a little extra dry yeast and lukewarm water for a boost. Sometimes a clear liquid will form on top. That's OK, just stir it back in. If the starter or liquid turns pink, it needs to be discarded.
I like to add starter to my pancake mix for an extra special taste. Here are some of my recipes using sourdough starter:
Sourdough Biscuits
Sourdough Wheat Bread
Sourdough Sopapillas
No-Knead Sourdough Bread
Buttery Sourdough Pan Rolls
Do you have any favourite sourdough recipes? I'd love to hear them. -- Margy
Thank you for this recipe, I have an Amish friendship bread recipe, but I don't have a starter. Sorry the old one had passed it's time!
ReplyDeleteLise - Got the starter back in action, now I just need to find time to bake some bread. - Margy
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