Sourdough Starter

  • on January 1, 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
temperature 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 temperature. 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 temperature each time
before use.


4 servings

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