Sourdough Starter
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 42. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- When making Sourdough Starter, don't use quick-rising yeast.
- In a large bowl dissolve 1 package active dry yeast in 1/2 cup warm water (105° to 115°). Stir in 2 cups warm water, 2 cups all-purpose flour, and 1 tablespoon sugar or honey. Beat till smooth. Cover bowl with cheesecloth. Let stand at room temperature for 5 to 10 days or till mixture has a fermented aroma, stirring 2 or 3 times a day. (Fermentation time depends on room temperature: a warmer room hastens fermentation.)
- To store, transfer Sourdough Starter to a jar. Cover with cheesecloth and refrigerate. Do not cover jar tightly with a metal lid.
- To use starter, bring desired amount to room temperature. Replenish starter after each use by stirring 3/4 cup all-purpose flour, 3/4 cup water, and 1 teaspoon sugar or honey into remaining starter. Cover; let stand at room temperature at least 1 day or till bubbly. Refrigerate for later use.
- If starter isn't used within 10 days, stir in 1 teaspoon sugar or honey. Repeat every 10 days unless replenished.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Squared Circle -Sourdough starter" by basykes; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/11399912@N00/8460154. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.