(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Basic Sourdough Starter
This starter is your basic white flour and water starter. You can let it ferment more and longer and simply rely on airborne yeasts or add the small pinch of dried yeast to speed things up. Purists forego the pinch of added dry yeast but newbies and flexible bakers don't mind it a whit. Besides, over time, the sourdough will grow and evolve, amassing yet more wild yeast and morph into a very respectable, healthy, mature starter that is natural enough. Spring water is better than chemical treated tap for less yeast interference.
2 cups warm water, preferably spring water
2 cups, unbleached all-purpose flour, approximately
1/8 teaspoon rapid-rise yeast, optional
In a ceramic or non-reactive bowl, whisk together the water, flour and yeast to make a gloppy or pudding-like batter. Cover lightly with plastic wrap and let sit at room temperature.
Over the next 24 hours, it should foam and froth and then sink or deflate. If it deflates before the 24 hours pass, add in a cup of water and flour (each) and stir well.
After 24 hours, feed it once a day, with equal parts of water and flour (about 1 cup each). This builds the starter from immature to mature. After 3-4 days of this, spoon it into a clean container with a snug cover and refrigerate indefinitely.
To revive the starter for a recipe, measure out what you need and allow starter to again, froth and bubble, lightly covered. If it doesn't˜wake up then feed it with a cup flour (all-purpose or bread flour) a cup of water. Then once it is active and frothy, measure out what you need for the recipe. Return remaining starter to its container and the fridge.
Makes about 6 cups of sourdough starter.
Essentially once you have a mature starter, you take it out to warm up (before a baking day).
Remove a cup of starter and add back in a cup of flour and water. Let it sit and get foamy (a few hours or overnight) and then use it in a recipe.
© This is a Marcy Goldman/BetterBaking.com original recipe
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