Sherwood Sourdough Starter
Sourdough base for lots of different recipes
Yield
4 servingsPrep
20 minCook
20 minReady
60 minIngredients
DAY 1
1 tsp (5 mL) sugar
2 cups (500 mL) warm water
1 pkg (8 g) (2 1/4 tsp/11 mL) active dry yeast
2 cups (500 mL) Robin Hood® Best For Bread Homestyle White Flour
DAY 2
1 cup (250 mL) Robin Hood Best For Bread Homestyle White Flour
1 cup (250 mL) milk
1/2 cup (125 mL) sugar
Ingredients
DAY 1
1 tsp (5 mL) sugar
2 cups (500 mL) warm water
1 pkg (8 g) (2 1/4 tsp/11 mL) active dry yeast
2 cups (500 mL) Robin Hood® Best For Bread Homestyle White Flour
DAY 2
1 cup (250 mL) Robin Hood Best For Bread Homestyle White Flour
1 cup (250 mL) milk
1/2 cup (125 mL) sugar
Directions
DAY 1 Dissolve sugar in 1/2 cup (125 mL) of the warm water in large glass bowl. Do not use metal bowl. Sprinkle yeast into water; let stand 10 minutes. Stir in remaining water and flour. Beat until smooth. Cover bowl tightly with plastic wrap and leave overnight at room temperature. DAY 2 Add Day 2 ingredients to Sherwood mixture in bowl. Beat until smooth. Cover loosely with plastic wrap. Refrigerate. DAY 3 Stir until smooth. Refrigerate. DAY 4 Repeat Day 3. DAY 5 Repeat Day 2. DAY 6 - 10 Stir well once a day and refrigerate.
Sherwood is now ready to use. Your Sherwood sourdough starter should have grown to at least 4 cups (1 L), and should be the consistency of thin pancake batter. If Sherwood is thicker, add lukewarm water until the desired consistency is achieved before using it in a recipe.
When Sherwood is down to 1 cup (250 mL) OR once every 10 days, follow Day 2 steps and let the mixture grow again.
You can freeze Sherwood for up to 3 months. Before using, thaw slowly in refrigerator for 24 hours. Follow Day 2 steps and leave at room temperature overnight before using.
