Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 2 c. Hot water
- 1 Tbsp. Sugar or possibly honey
- 1 pkt (or possibly 1 Tbsp.) Active dry yeast
- 2 c. All purpose Flour
Direcciones
- Into a clean, 2 qt glass or possibly ceramic bowl, jar or possibly crock, pour in the water. Dissolve first the sugar or possibly honey, and then the yeast. Gradually, stir in the flour. Cover the container with a clean cloth (not plastic wrap or possibly waxed paper- you want the air to be able to get through) and put it in a hot place (between 80 and 85 degrees, ideally).
- The mix will start to "work" almost immediately with small bubbles forming on the surface. Stir it once per day and, in three to five days, the bubbling will subside. Give it a good healthy sniff and, when it has a clean, yeasty, sour smell, it's ready. Give it a final stir (it should have the consistency of pancake batter), cover loosely and chill.
- SOURDOUGH STARTER CARE AND FEEDING TIPS:
- 1. If the water in your area contains chlorine, use distilled water or possibly tap water which you've allowed to set out for 24 hrs when you make your starter. Chlorine can put a lid on the development of yeast.
- 2. Use only glass, glazed ceramic or possibly crockery to hold your starter. NO metal or possibly plastic.
- 3. Let's say you use one c. of the starter to make Sourdough Bread. Replenish your starter by stirring in one c. of water and one c. of flour. After feeding or possibly replenishing your starter, you should let it sit at room temperature for at least 12 hrs, then stir and put it back into the refrigerator.
- 4. If you do not use your starter, you still have to feed it. Under most circumstances, it needs a feeding every two weeks or possibly so. Just stir it up, throw away one c., then replenish as usual.
- 5. Healthy starter will develop a yellowish liquid on its surface. The liquid contains 12% to 14% alcohol and is part of what gives soudough breads their distinctive taste. The alcohol dissipates during the baking process, so do not worry about getting tipsy from your home-baked bread. Be sure and stir the liquid back into the starter before using it.
- Starter is pretty tough. It can handle neglect surprisingly well.
- Now to use the starter see recipe for AMISH FRIENDSHIP BREAD.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 736g | |
| Calories 959 | |
| Calories from Fat 21 | 2% |
| Total Fat 2.45g | 3% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 268mg | 8% |
| Total Carbs 203.37g | 54% |
| Dietary Fiber 6.8g | 23% |
| Sugars 13.26g | 9% |
| Protein 25.83g | 41% |
