Meal Type:

Total Time: 0 min.

Cook Method: Stove

     Serving Size: 1 0.25 0.5 1 2 4 - Change

Date Added: December 08, 2009

1. In a non-reactive container (e.

2. g., a quart-size plastic peanut butter or mayonnaise jar with a plastic lid) mix together all ingredients.

3. Cap loosely to keep the fruit flies out and leave at room temperature for about 5 days, stirring gently each day.

4. It will develop a nice yeasty, beery aroma. After 5 days, feed it as below, or if you aren't going to use it, screw the cap on and refrigerate.

5. About 12 hours before you use it, add 1 cup each of water and flour.

6. It will foam up quite nicely after about12 hours or so; take out the amount you need for the recipe and close the lid on the rest and refrigerate.

7. The next time you are ready to make a sourdough recipe, just take it out, add the appropriate amount of water and flour at a 1:1 ratio and let set 12 hours at room temp.

8. If I go more than 2 or 3 weeks without using the starter (rare indeed), I take it out and feed it anyway and then give the excess to my 2 coon hounds.

9. [The coon hounds are ~not~ necessary to the recipe].

10. Should the starter go off-color or have anything other than a beery, yeasty, sour odor, throw it out and start again.

11. I have never had this happen to me, but have heard of it.

12. After initially making the starter, if you need starter in a hurry, use very warm water (100F) when feeding it and it is usually ready in 4 to 6 hours.

13. [You can tell; it will be nice and foamy; sometimes after a full 12 hours, the foam will have subsided a bit, but it is still ready to use - I stir the foam down anyway].

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Dietary Notes:

This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information: