*  Exported from  MasterCook  *
 
                       WHITE-FLOUR SOURDOUGH STARTER
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Tepid (80) water
    1       pk           Yeast
      1/2   ts           Sugar
    2       c            Flour
 
   Mix the water, sugar and yeast until dissolved.  Beat
   in the flour until the batter is smooth.  Pour into a
   clean 2 qt. jar and cover with a cloth. Let stand at
   room temp. for 2 to 3 days or until starter has a
   sharp, almost winy odor and is bubbly (it will be full
   of lively bubbles after a short time and will continue
   to bubble, more sedately, until it is sufficiently
   sour).  Exact times can't be given, as weather and
   temp affect the rate of fermentation.
      TO USE:  If not used at once, cover the starter
   with a lid and refrigerate it.  It will be lively
   enough to use for about 18 hrs; if refrigerated
   longer, “feed” it lightly and let it become bubbly at
   room temp - usually letting it stand overnight -
   before using it.
      This tangy batter is the key ingredient of English
   Muffins and many other sourdough breads.  This recipe
   makes 3 cups enough to make a large batch of muffins,
   with enough left over to serve as a nucleus for a
   future baking.  The starter keeps well in a covered
   jar in the refrigerator so long as it is “fed” with a
   small amount of flour and an equal amount of water
   about every 2 weeks - this keeps the yeasts alive. Or
   freeze  it for indefinite storage.  To revive it, feed
   it after it thaws and let it stand at room temperature
   until bubbly enough to use.  If liquid gathers on the
   surface of stored starter, stir it in before adding
   flour and water.  Your starter will be good so long as
   it responds to feeding and has a pleasantly odor.  If
   neglected, it may develop a pink or greenish tinge and
   an unpleasant odor.  If that should happen, start
   over.  To increase a small amount of leftover starter
   to a quantity large enough for a baking, add flour and
   water in equal quantities, but never exceed the
   proportion of a cup of flour to a cup of starter.  Let
   the mix ferment, lightly covered, at room temp until
   very bubbly; then, if you need still more starter, add
   more flour and water and ferment again.
  
 
 
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