oldcoot
Senior Cook
I have been getting excellent results with my starter - good flavor, ease of preparation and ease of use.
I begin by mixing 2 cups of bread floour, 2 cups of water, and 1 pkg Active Dry Yeast in a tupperware type container (1 qt). Do not seal the container! It will blow the top off and scare the dickens out of everybody!!
Set it aside at room temp for three days. This makes a rather thick but pourable batter, which will thin down somewhat by that third day.
Then I pour off 1 cup of the batter and combine it with two cups of flour and a teasspoon of salt, adjusting the flour to get a more stiff dough for a French Soourdough loaf.
Then I add a cup of flour and a cup of water to the starter, leave it at room temp for a day, then into the refridgerator until the next time I make bread.
Adding fat (butter, olive oil, etc) or honey or eggs becomes a snap. for other types of breads. Obviouslly, if a less pungent sourdough is desired, use less starter. (MAy require additional yeast).
I've been having a ball with this method.
I begin by mixing 2 cups of bread floour, 2 cups of water, and 1 pkg Active Dry Yeast in a tupperware type container (1 qt). Do not seal the container! It will blow the top off and scare the dickens out of everybody!!
Set it aside at room temp for three days. This makes a rather thick but pourable batter, which will thin down somewhat by that third day.Then I pour off 1 cup of the batter and combine it with two cups of flour and a teasspoon of salt, adjusting the flour to get a more stiff dough for a French Soourdough loaf.
Then I add a cup of flour and a cup of water to the starter, leave it at room temp for a day, then into the refridgerator until the next time I make bread.
Adding fat (butter, olive oil, etc) or honey or eggs becomes a snap. for other types of breads. Obviouslly, if a less pungent sourdough is desired, use less starter. (MAy require additional yeast).
I've been having a ball with this method.
