CHRISTIAN CHEFS INTERNATIONAL
Traditional Sourdough Starter

Prepare the starter in a glass container. Store the covered container in the refrigerator when the starter is done. The starter dough may smell very sour and liquid may form on its surface, but this is normal. Stir the starter before each use. After using some of the starter, be sure 1 cup (236ml) of starter is left in the container.
Makes 3 cups (708ml)
Printed from Allrecipes.com, submitted by Glenda

2 cups (472ml) all-purpose flour
2 cups (472ml) warm water (110 degrees F/45 degrees C)
1 (.25 ounce/7g) package active dry yeast

Directions:
1. Mix together flour, warm water, and yeast in a quart jar. Let stand uncovered in a warm place overnight or up to 48 hours. The longer the mixture stands, the stronger the ferment will be.
2. After fermenting, the starter is ready to use or to store covered in the refrigerator. Feed once or twice a week with 1 cup (236ml) water, 1 cup (236ml) flour, and 1/4 cup (59ml) sugar; allow the starter to rest at room temperature for several hours after feeding.


If you have a good recipe to share, or have a question about any of the techniques or ingredients mentioned in this one please feel free to post it at our Facebook Page.


Whether you eat or drink, or whatever you do, do all to the glory of God. -1 Cor 10:31 ESV

Contact Us
E-Mail
Phone: 503.794.4083
Address: 289 Spruce St. #1484, Cannon Beach, Oregon 97110-1484

Live webcam outside CCA
Find Us

© 1998-2017 Christian Chefs International & Christian Culinary Academy