Randy's Vegetarian Cookbook

Sourdough Starter

1  package ( 1 Tblsp ) active dry yeast
2 1/2 cups warm water
2 cups all-purpose flour
1 Tblsp sugar

In a 6-cup glass or ceramic container soften yeast in a small amount of the warm water. Stir in remaining water, flour, and sugar. Beat mixture until smooth. Cover loosely with cheesecloth, folded into several thicknesses and let stand at room temperature until bubbly. This may take 5 to 10 days, depending upon the temperature of the room -- the warmer the room, the shorter the time for fermentation. During this time, stir 2 or 3 times a day. The starter will develop a strong "sour" odor as it ferments. When fermentation has occurred, refrigerate starter until needed.

To keep starter going: After using a cup of starter, to the remainder add 3/4 cup water, 3/4 cup all-purpose flour, and 1 tsp sugar, stir well. Let stand at room temperature until bubbly, at least 1 day. Cover and refrigerate. If not used within 10 days, stir in 1 tsp sugar. Repeat the addition of 1 tsp sugar every 10 days.
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