Bread: Sourdough Starter

2 c. flour

1 pkg. dry yeast

1 1/2 c. warm water

1 T. sugar

Mix all ingredients in a clean plastic, ceramic or glass container of at least 1 quart capacity that has a good lid, but not airtight.  Cover and let set in a warm place for 3 days until bubbly and fermented.  Store in refrigerator.  

REPLENISHING STARTER: Always keep at least 1 tablespoon starter back in the container to be "fed."  After using 2 cups starter, add 1 cup flour, 1 cup milk or 3/4 cup water and 1 teaspoon sugar.  Mix.  Mixture will be lumpy but will smooth itself out during fermenting.  If you use only 1 cup starter, add only half the amount of flour and liquid.  Use sourdough to make the following delicious recipes. 

(In the cook book it lists nine recipes, but go over to the tags on this blog and click Sourdough and you'll find everything added related to Sourdough.)

Mrs. Ellwyn (Ruth) Hartzler

Our Swiss Pantry II

First Mennonite Church

1987