Sometimes Al gets tired of whole wheat bread, so I decided to add sourdough bread to my repertoire. This is an easy recipe, especially if you do not have much experience in baking bread.
Ingredients
3 1/2 cups all purpose flour
2 1/4 teaspoons yeast
2 cups warm water
Directions
In a large plastic, ceramic, or stainless steel container with a tight-fitting cover, combine flour and undissolved yeast.
Gradually add warm water to dry ingredients, and beat until smooth.
Cover, let stand in warm place until mixture is bubbly and sour-smelling and a clear liquid has formed on top, about 2-4 days.
Starter may darken, but if changes to another color, discard and start over.
To store, cover and refrigerate.
To replenish and keep starter alive; Once a week, stir in equal amounts of all-purpose flour and warm water. Beat until smooth. Cover and let stand in warm place until mixture is bubbly, and sour-smelling and a clear liquid has formed on top, about 12-24 hours. Use or cover and refrigerate until ready to use,
Ingredients
3 1/2 cups all purpose flour
2 1/4 teaspoons yeast
2 cups warm water
Directions
In a large plastic, ceramic, or stainless steel container with a tight-fitting cover, combine flour and undissolved yeast.
Gradually add warm water to dry ingredients, and beat until smooth.
Cover, let stand in warm place until mixture is bubbly and sour-smelling and a clear liquid has formed on top, about 2-4 days.
Starter may darken, but if changes to another color, discard and start over.
To store, cover and refrigerate.
To replenish and keep starter alive; Once a week, stir in equal amounts of all-purpose flour and warm water. Beat until smooth. Cover and let stand in warm place until mixture is bubbly, and sour-smelling and a clear liquid has formed on top, about 12-24 hours. Use or cover and refrigerate until ready to use,
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