Sourdough Starter

Sourdough Starter and Olive Bread
http://pgoarelish2.files.wordpress.com/2011/01/sourdough-starter-and-olive-bread.jpg?w=150
  • Yield: servings

Use this starter to make Classic Sourdough Bread, Sourdough Olive Bread and Sourdough Pancakes.

Ingredients

3packages (1/4-ounce) dry yeast
1 1/2cups warm water
1tablespoon granulated sugar
2 1/2cups all-purpose flour

Instructions

  1. Dissolve yeast in water in a large plastic container (gallon-size works well). Add sugar. When yeast bubbles (about 10 minutes), stir in flour until you have a smooth paste.
  2. Cover loosely to allow gases to escape and place in a warm spot in your kitchen 2 to 3 days. The mixture should bubble and give off a sour odor. Stir starter once a day, making sure to stir in any crust that’s formed. After this point, you can store starter in the refrigerator or leave it out in a cool, dark area of your kitchen.
  3. Feed starter by stirring in 1 cup all-purpose flour and 1/2 cup water every day if you leave it out, or every few days if it’s refrigerated; otherwise, it will become too acidic and eventually die.
  4. Once starter has grown a few weeks and has reached full strength, you can decrease feedings to once a week.
  5. If you don’t use your starter regularly, it’s going to get unruly and burst the bounds of its container. Give some away to friends along with feeding and baking instructions.

Recipe by Gesine Prado

Nutritional Info *per serving

  • Glycemic Load 9
  • Calories 1260
  • Fat 4.5g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 1g
  • Cholesterol 0mg
  • Sodium 30mg
  • Potassium 540mg
  • Carbohydrate 260mg
  • Fiber 14g
  • Sugars 13g
  • Protein 41g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 6%
  • Iron 80%
blog comments powered by Disqus
Follow

Get every new post delivered to your Inbox.

Join 320 other followers