Sourdough Starter

Sourdough Starter
Sourdough Starter

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups all-purpose flour

  • 2-1/4

    teaspoons or 1 envelope Fleischmann's® Active Dry Yeast

  • 2

    cups warm water (100° to 110°F)

Directions

Directions In a 2-quart or larger container, combine all-purpose flour and yeast. Gradually add water to dry ingredients and beat until smooth. Cover loosely; let stand in a warm place until bubbly and sour smelling, and and clear liquid has formed on top, about 2 to 4 days. Starter may darken, but if it changes to another color, discard and start over. Transfer to a 2-quart or larger plastic container with tight-fitting lid. Refrigerate until ready to use. To keep starter alive: Once a week stir in 1 tablespoon all-purpose flour and 1 tablespoon lukewarm water (100 to 110oF). Beat until smooth. Cover loosely and let stand until bubbly, 12 to 24 hours. Cover tightly; refrigerate until ready to use. To replenish starter: For each 3/4 cup [1 1/4 cups] of starter used, add 2/3 cup [1 cup] all-purpose flour and 2/3 cup [1 cup] lukewarm water (100 to 110oF). Beat until smooth. Cover loosely and let stand until bubbly, 12 to 24 hours. Use or cover tightly and refrigerate until ready to use. STARTER #1

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