Granny's Sourdough Starter
Granny's Sourdough Starter recipe
Yield
1 servingPrep
15 minCook
0 minReady
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 ¾ | cups |
water
warm |
|
| 1 | package |
yeast, active dry
not rapid rise |
|
| 1 | tablespoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 414 | ml |
water
warm |
|
| 1 | package |
yeast, active dry
not rapid rise |
|
| 15 | ml |
sugar
|
|
Directions
Mix well in glass, plastic or ceramic bowl (use no metal).
Sit on counter, cover with cloth and stir 3 times a day for 5 to 10 days, until it separates into thick creamy bottom and a thin grey-yellow top (the 'wine').
Now ready to use.
Always feed (or replenish) every 10 days, either by removing 1 cup and throwing it away or giving away, and adding ¾ cup flour and ¾ cup water to remainder, or by stirring in 1 teaspoon sugar.
The consistency ranges from thin cream to cake batter, depending on proportions of flour and water, and weather.
The starter might look "dead" to you at times, but just replenish and see if it starts bubbling within about 4 hours, if so, it is still alive and kicking.
