Wednesday, May 27, 2009

Sour Dough Starter

This recipe was found in a small magazine I get called "Above Rubies". In a plastic bowl, pour boiling water over it to sterilize it first. Add one cup of rye flour and one cup of water. Keep it on your counter and cover it with a breathable cloth. I am using a linen towel. Every day for seven days, add the dough to a clean sterilized bowl and add one cup of rye flour and one cup of water. What this does is keep the dough bacteria free. After seven days, your starter should bubble and be somewhat spongy looking. Smell it and if it smells sour that is o.k. Now you will need a three quart container to put the starter in. Feed it one cup of flour and one cup of water everyday. Suggestion: only use a plastic or wooden spoon, metal spoons are not good for the starter. Keep one cup of starter when you use it so that you can keep it growing.

Directions for bread making will come soon!

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