ALASKA SOUREST DOUGH (STARTER)
Make and share this Alaska Sourest Dough (Starter) recipe from Food.com.
Provided by Diana Adcock
Categories Yeast Breads
Time P3DT5m
Yield 1 starter recipe
Number Of Ingredients 6
Steps:
- Dissolve yeast in 1/4 cup warm water.
- Add sugar, vinegar, salt, flour.
- Add remaining water until a creamy batter is formed.
- Place in a glass bowl, cover and let sit until it starts to ferment.
- About 3 days.
- It will take on a powerful boozy smell.
- Stir again until creamy and measure out what is called for in the recipe.
- Replenish starter with equal amounts of flour and water.
- Store in the fridge and bring to room temp before using.
- It says to allow to ferment for one week between uses but I don't.
- I do let it sit out overnight after I feed it.
- This starter took about 1 1/2 months to become really sour.
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- In a bowl dissolve active dry yeast in warm water (105 degrees to 115 degrees). Stir in all-purpose flour, warm water (105 degrees to 115 degrees), and sugar. Beat until smooth. Cover with cheesecloth. Let stand in a warm place overnight. The starter is ready to use in any of the sourdough recipes. (It will look bubbly and a clear liquid may rise to the top.) Stir before measuring. Pour remaining starter into a 2-quart or larger covered plastic container. Cover and refrigerate. Makes about 5 cups.
- To use refrigerated starter, bring desired amount to room temperature. For every 1 cup used, replenish starter by stirring in 3/4 cup all-purpose flour, 3/4 cup warm water (105 degrees to 115 degrees), and 1 teaspoon sugar. Cover with cheesecloth and let stand at room temperature 8 hours or overnight. Cover and refrigerate for later use.
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AM (~8am) Begin by measuring out 50 grams of your sourdough starter, 50 grams flour, and 50 grams water. Mix together, place in jar with a lid, and leave somewhere cozy for the day so it can get all nice and bubbly for your bread. (~3-5pm) Take your fed, bubbly starter and mix with 325 grams slightly warm water.
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7 Stir again until creamy and measure out what is called for in the recipe.replenish starter with equal amounts of flour and water. 8 Store in the fridge and bring to room temp before using. 9 It says to allow to ferment for one week between uses but i don"t.i do let it sit out overnight after i feed it. 10 This starter took about 1 ? months to become really sour . rating: to discuss in …
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