HOME-MADE BREAD: Having a sour dough starter handy when needed is an excellent idea if you'd like to have a go at making sour dough bread at home.

BASIC SOUR DOUGH STARTER:

 

 

 

1 tbsp. active dry yeast                                               

½ cup warm water

1 tsp. sugar                                                                 

2 cups all purpose flour

2 cups warm water                                                      

1 tbsp. sugar

 

 

 

To start starter:  Proof yeast in warm water and 1 tsp. sugar for 10 minutes. Stir down and let stand 5 minutes more. Add yeast water into flour in a large bowl. Add 2 more cups of warm water and 1 tbsp. sugar.  Stir well together. 

 

Put mixture in a covered container and stand at room temperature 5 to 10 days, stirring 2 to 3 times a day. The time required to ferment depends on temperature of room.  If room is warm, let stand a shorter time than if room is cool. After yeast starts to ferment, refrigerate starter until ready to use.

 

To keep starter active: After using starter for recipe, mix ¾ cup water, ¾ cup all purpose flour and 1 tsp. sugar together and add into starter mixture in container. Let stand at room temperature till bubbly, at least 1 day. Cover and refrigerate until the next use. 

 

If starter is not used within 10 days, add 1 tsp. sugar to “feed” it and repeat adding sugar every 10 days.