Pam's Sour Dough Starter

1 pkg. dry yeast
1 qt. luke warm water
2 T sugar
4 C sifted flour

In a large crock, at least 3 qts., soften 1 pkg. active dry yeast in 1 qt. luke warm water. Add 2 T sugar and 4 C sifted flour; beat to mix well. Cover and let rise until slightly aged (24-48 hours). Starter may be kept in refrigerator for 7-10 days without attention. Then it should be stirred and equal amounts of flour and water added. To keep starter, pour off amount needed, then add flour and water to remainder. Amount will depend on amount of starter left. When reusing the refrigerator dough, let stand for 1 hour before mixing. Never add more than 1 C 85 degree water and 1 C flour at a time to increase starter. Let rise 3 hours.

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