SOURDOUGH STARTER - HOMEMADE

 

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Ingredients

  • 1 cup all-purpose flour
  • 1 cup distilled water -- room temp

Directions

  • If you live in an area where wild grapes grow, pick a few, do not wash, and put them in a bowl with the flour.
  • Do not break the skin on the grapes. Let this set overnight and remove the grapes.
  • Mix the flour and water, place in a crock jar, cover with a towel and put in warm place for 24 hours.
  • If you don't have the wild grapes, put the bowl of flour on your deck outside and cover with a splatter screen to keep the critters out, let this set overnight and the wild yeasts will be there to provide the wild yeast from you neighborhood.
  • The yeast will begin working and should be stirred several times a day.
  • After the yeast starts working, you should add a couple of tablespoons of flour to feed it in about 4 days. It has a naturally sour smell and will be ready when it bubbles.
  • Keep in the refrigerator and supplement the flour and water as you use it to keep the culture.

Notes

Categories: Bread 
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