I’ve been wanting to try making a sourdough starter for a long time now. Prior to the use of yeast left over from the beer making process all breads were sourdoughs. I cheated somewhat with mine as I used a recipe that calls for using a commercial yeast but I wanted to get my feet wet first before I try capturing wild yeast.
- 1 package active dry yeast
- 2 cups of unbleached white flour
- 1 1/2 cups of lukewarm water
- 1 tbs honey
Mix the ingredients thoroughly in a non-metallic container large enough to allow for a doubling or tripling in size (very important).
Now you are going to cover it with a cloth and let it sit somewhere warm for a day or two and allow the yeast to do it’s thing and get the starter all frothy and bubbly. During this time it will start to get the distinctive stink of sourdough.
After it has had time for the yeast to chow down and the fermentation process is underway stir it down, cover it tightly, and move it to the fridge.
I guess in the excitement of getting my first project under way I failed to notice the doubling or tripling part in the recipe. Baby Backyard Pioneer was getting restless and I wanted to get him some fresh air before it rained. Off we went and 20 minutes later we returned home to find this…
(I can’t but help feeling that the Baby was laughing at his crazy father, I know his Mother will be after reading this and seeing the results! Thankfully for me Mama Pioneer puts up with me…somehow)
Live and learn I guess! This is one of the reasons I wanted to start blogging though. I figure all the projects that I see in the magazines can’t be as quick and easy as they make them out to be. A quick clean up and a bigger vessel yielded this:
I’m looking forward to some homemade sourdough biscuits and fried chicken for our First Mother’s Day picnic. Stay tuned for our results!
This recipe was adapted from- Baking with Sourdough
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