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Sourdough Yeast Starter

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default Sourdough Yeast Starter

Post by Adrian on Mon Apr 04, 2011 11:29 am

#1

Begin day one. Mix the 8 oz. of unbleached organic bread flour and 8 oz. of organic dark rye flour together with the 16 oz. of filtered water in a medium-size bowl until well incorporated. Stir mixture vigorously to beat in additional air. Next, cover top of bowl with cheesecloth or fine mesh cloth. Set bowl near an open window (or, preferably, outdoors) although wild yeast can be captured inside as well.

# 2

Begin day three. Check to see if bubbles are appearing on the surface of the starter. If they are, congratulate yourself--you've captured a wild yeast! Next, add 8 oz. of bread flour and 8 oz. of filtered water to the culture and stir vigorously. Cover again. Bring starter indoors and place on counter. If room temperature is above 65 degrees F, refrigerate.

# 3

Begin day seven. Begin feeding your starter with 4 oz. of bread flour and 4 oz. of filtered water three times throughout the day. By now, your starter should have doubled or even tripled in size and be bubbly with a thick, soupy consistency. Pour into canning jars and refrigerate.

# 4

Begin day eight. The starter is now ready to be used to make bread. To reactivate the refrigerated starter, bring it to room temperature and give it three daily feedings one day prior to


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Adrian
Founder and crotchety old git who wanders around in a threadbare dressing gown muttering

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