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Sourdough Starter

Submitted by: flier389 on September 11, 2011
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
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Sourdough Starter

How long has it been since you had some sourdough? I had some sourdough pancakes years ago that were made from a sourdough that I was told was 60 some years old. That’s a long time to have sourdough.

The sourdough had been in the family for years, and came from a sourdough kit that his great grandma had started. Sourdough is fun and quite good. And the things you can make are mouthwatering. You’re only limited by what you can’t think of.

Attribution Link

Difficulty: Easy

Servings: 1

Prep Time: 5 minutes   Cook Time: n/a  

Ingredients

1 envelope yeast
1 Tbsp sugar
1 1/2 cups warm water (not hot water — you should be able to comfortably stick your finger in it)
2 cups flour
1 tsp salt


Directions

Dissolve the yeast in the warm water, then mix in the other ingredients. Place the dough in a covered dish and set it aside in a warm place for 1 or 2 days. (We have ours in a little crock jar.)


Always leave at least 1 cup or more of your starter for seed. Replenish it with 1 cup flour and a cup of milk or water. Your sourdough starter may be delayed for a few days when kept in your fridge. But it still does its thing, only slower. Which can sometimes be a good thing.

And always leave at least 1 cup of your starter for seed. And this starter will also be a little delayed when kept in your fridge.

Now make some up, make some pancakes with some blueberries! Fry an egg or two, throw in some bacon, and you will have nothing but smiles all around the kitchen or deer camp. Or make some bread from your starter, and get out the butter and homemade jam.

So, quit drooling, get with it, and start some sourdough! You won’t be sorry. Just make sure you have enough napkins to go around, ’cause everyone will want some.

Categories: Breads, Fermenting, Ingredients & Mixes, Old-Fashioned, Sourdough, Yeast Breads

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