shiann wrote:
Please could some post a receipe for Sour Dough Starter?
Thank-you

I'm presuming you want just the recipe for the actual starter, rather than
recipes using it. Those you can find on the web, just google. Starter
itself is
very easy; if you ruin one batch, you can always make some more - you're
only
out some flour and yeast.

Sourdough Starter

1 cup unbleached all-purpose flour
1 cup very warm water - as warm as you'd use in making any yeast bread. I
never use a thermometer, just test on the inside of my wrist; it should
feel hot

but not burning. (warmer than baby formula, if that helps. g)
1 package or a scant tablespoon dry yeast

Get a glass or plastic container that has a lid that seals on; one that'll
hold about 2 pints. Wash it really well; it's a good idea to give it a
last
rinse in scalding water. In the container, dissolve the yeast in the hot
water,
then stir in 1 cup flour. *Don't* seal the lid on; that's for use when you
store the starter in the fridge when not planning to use it for a while.
Just
rest
the lid on top of the container, off-set enough so the gases can escape,
and
so dust or the cat doesn't get into the starter.

Set in a warm place just as you would rising bread. Top of the fridge is
good. If you don't have a good spot, wrap the container in a couple of
towels to

keep it warm. Check it the next day to make sure you can see bubbles in
the starter, which means it's alive and working. Let it sit anywhere from
3-4 days to a week to develop the 'sour' flavor, depending on your
preferences. A layer of liquid may develop on top; this is normal when
it's not stirred, it's produced by the fermentation of the yeast. You can
give it a stir every day if you want, but this isn't really necessary.
Only other thing to watch for is the possibility of mold. If you see any
fuzzy things growing, toss it and start again.

Once it gets as sour as you want it, you've got your basic starter. To
use, you'll need to double it. (So you'll still have enough starter to
keep alive for your next batch of whatever, rather than starting from
scratch again.) 24 hours *before* you start making anything with it,
'feed' it with another cup of very warm water and a cup of unbleached
flour. Stir well and let rest the 24 hours. Then stir, dip out the amount
of starter you need for your recipe, and return the container to its warm
spot.

If you use your sourdough at least once a week, you can usually leave it
sitting in its warm spot. Longer than that, seal the lid on and store it
in the fridge, or it'll get way too sour. When using it again, let it come
to room temperature. Then feed it and let it ferment 24 hours, before
starting your recipe.

Monica


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