Emeril’s Sourdough Starter

  • on January 26, 2007
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Ingrients & Directions

1 c Unbleached flour, plus more
For feeding
1/2 c Whole grain rye flour
1 c Bottled still water, plus
More for feeding

In a large glass bowl stir flours and water together with a spoon. Cover
with a kitchen towel. Set aside to ferment at room temp for 2 to 3 days. It
will begin to smell sour, but not in an unpleasant way. Stir in 2/3 cup
flour and 1/2 cup water, cover and continue to ferment at room temp.
Refresh starter in this way every day for 3 days. It will become sharper
and more pungent as it sits. When it is sharp enough for you, begin using
it to bake with. After using the amount of starter you need, the remaining
starter should be refrigerated. Let it come to room temp each time you use

1 Servings

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