UNKNOWNCHEF86'S BREAD STARTER
This was a serendipitous find when my daughter accidentally added too much water to a french dough recipe. Rather than just toss out the dough, I tossed it into a glass gallon jar and let it percolate for a few days. It made a great sourdough batter! Refresh once a week by adding 1/2 cup water and 3/4 cup flour. It can be refrigerated.
Provided by UnknownChef86
Categories Sourdough Breads
Time 5m
Yield 1 batch of starter
Number Of Ingredients 4
Steps:
- Stir the yeast into the flour til well-mixed.
- In a medium bowl, whisk the flour-yeast mixture and sugar into the water til thoroughly incorporated.
- Store in a glass gallon jar to allow room for fermentation (it will bubble up). Cover top with cheesecloth to allow for ventilation.
- Stir down occasionally with a wooden or plastic spoon -- don't ever use metal utensils or containers.
- Refresh the batter at least once a week with 1/2 cup water and 3/4 cup flour. If necessary, you can refresh it every three days.
Nutrition Facts : Calories 1888.3, Fat 5.4, SaturatedFat 0.8, Sodium 34.5, Carbohydrate 396.6, Fiber 15.1, Sugar 13.9, Protein 54.1
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