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Title: Ancient One Sourdough Starter
Categories: Breadmaker Appetizer
Yield: 1 Servings
| FORMATTED BY JOYCE BURTON | ||
| 1 | pk | Dry Ancient One Starter |
| 3/4 | c | Flour |
| 3/4 | c | Warm water; 90 degrees |
SOURDOUGH BAKING is not an INSTANT MIX. However, the time and effort involved will produce a more satisfying product than almost any other type of cooking. Once activated, a Sourdough Starter is a living yeast that requires care and attention, so you must observe the following:
1. Mix contents of package with flour and water. 2. Place mixture in a covered jar or sourdough pot. 3. Leave in a warm spot in kitchen for 48 hours. 4. When fermentation has taken place the Sourdough Starter is ready to use or put in refrigerator until ready to use.
TO USE: 5. Start the night before. To your entire Sourdough Starter add 2 cups warm water (to 90 degrees) per cup of Starter in a large stoneware, glass or stainless steel mixing bowl. Blend in 2 1/2 cups of flour. Mix thoroughly. Don't worry if the mixture appears thick and lumpy; fermentation will smoth it out for you! Cover and leave in a warm spot in the kitchen overnight or at least twelve hours. DO NOT ADD ANY OTHER INGREDIENTS AT THIS TIME! After fermentation is completed remove a cup full and return to refrigerator in a covered jar for use next time. With the batter remaining, you can now proceed to following your recipe.
The idea of expanding your Starter to produce the quantity of batter required is basic to every recipe. The amount of batter to be produced depends solely on the amount of flour and water added (Step 5 will produce 5 1/2 cups and after removing 1 cup, you'll have 4 1/2 cups for your basic recipe). If you need l cup of starter for your basic recipe, you would add 1/2 cup of warm water and 3/4 cup of flour to your starter.
When activitating the starter or producing a batter, always allow sufficient time for fermentation; don't let it get cold and never try to rush the process.
When fermentation is complete, always take out a cup before adding other ingredients. If you are a sleepy rised, take out a cup when you mix the batter the night before.
When storing your Starter in the refrigerator, use a non-metal covered container. After a while, liquid may rise to the top. This will have a tangy, slightly sour smell; all you have to do is stir it right back into the Starter. If you find the aroma of your Starter a mite too "sour" for your tase (remember that this smell and tangy taste are what give Sourdough its uniqueness), all you have to do is "freshen the Starter" by adding one cup of warm water and one cup of flour to your cup of Starter. Mix thoroughly and let stand covered in the kitchen for three or four hours. Then turn out the surplus and put your starter back in the refrigerator. If you find your batter is too "sour" for your taste, you can sweeten it with not more than one teaspoon of soda in 1/8 cup of water.
Source of Instructions and starter: Martin Ringhofer, 7012 24th N.W., Seattle, WA 98117.
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