Christian Chefs Fellowship - Recipes - Traditional Sourdough Starter
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, 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

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.

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