Update my dinner status, I'm making this tonight.
5 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In a non-reactive container (e.g., a quart-size plastic peanut butter or mayonaise jar with a plastic lid) mix together all ingredients. Cap loosely to keep the fruit flies out and leave at room temperature for about 5 days, stirring gently each day. It will develop a nice yeasty, beery aroma. After 5 days, feed it as below, or if you arent going to use it, screw the cap on and refrigerate. About 12 hours before you use it, add 1 cup each of water and flour. It will foam up quite nicely after about12 hours or so; take out the amount you need for the recipe and close the lid on the rest and refrigerate. The next time you are ready to make a sourdough recipe, just take it out, add the appropriate amount of water and flour at a 1:1 ratio and let set 12 hours at room temp. If I go more than 2 or 3 weeks without using the starter (rare indeed), I take it out and feed it anyway and then give the excess to my 2 coon hounds. [The coon hounds are ~not~ necessary to the recipe ::)) ]. Should the starter go off-color or have anything other than a beery, yeasty, sour odor, throw it out and start again. I have never had this happen to me, but have heard of it. After initially making the starter, if you need starter in a hurry, use very warm water (100F) when feeding it and it is usually ready in 4 to 6 hours. [You can tell; it will be nice and foamy; sometimes after a full 12 hours, the foam will have subsided a bit, but it is still ready to use - I stir the foam down anyway] Recipe by: Bill Hatcher Posted to EAT-L Digest by michelle on Janusday,, ary 21, 199
