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Sourdough Starter

  • 2 cups flour
  • 2 cups warm water
  • 1 package dry yeast

Make this starter only when you have forgotten to save a start, or when you are making if for the first time. Combine ingredients and mix well. Place in a warm place or closed cupboard overnight.

In the morning put 1/2 cup of the starter in a scalded pint jar with a tight lid and store in the refrigerator or a cool place for future use. This is sourdough starter. The remaining batter can be used immediately for pancakes, waffles,muffins, bread or cake.

To use the starter again, (from now on this next step is called setting the sponge)place remainging batter in a medium-size mixing bowl.

Add 2c. milk and 2cups flour. Beat well and set in a warm place to develop overnight. In the morning the batter will have gained 1/2 again its bulk and be covered with air bubbles. It will have a pleasant yeasty odor. Now, set aside 1/2 cup of sponge in the refrigerator jar for your sourdough starter for next time.

 
  • 1 package active dry yeast
  • 2 cups warm water
  • 2 cups whole rye flour
  • 1/2 cup milk
  • 1 teaspoonful sugar

Add milk to the warm water, dissolve sugar and yeast, and slowly stir in the flour until the result looks very smooth. Place the bowl on the top of a shelf covered with a towel. The temperature needs to be above 22oC.

© –2022 The Redmond Family. All rights reserved.
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