A simple, old-fashioned method for creating a sourdough-like starter using commercial yeast. This starter is allowed to ferment for 24 hours to develop a tangy, sour flavor.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Package | Dry Yeast |
| 2 Cups total | Lukewarm Water, divided |
| 1 Teaspoon | Sugar |
| 1/2 Teaspoon | Salt |
| Approx. 2 Cups | Flour |
Instructions
- In a non-metallic bowl (glass or ceramic is best), dissolve one package of dry yeast in 1 cup of lukewarm water.
- Add 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1 cup of flour. Stir well to make a smooth paste.
- Cover the bowl and let it rise in a warm place for 1 to 2 hours. During this time, the mixture will bubble up and then go back down.
- After the mixture has fallen, stir in the remaining 1 cup of lukewarm water and enough flour (about 1 more cup) to create a thick paste consistency again.
- Cover loosely with a cloth or plastic wrap and let it stand at room temperature for 24 hours to sour before using.
Note
This recipe is for creating a sourdough starter, not a finished loaf of bread. The baking instruction “Bake 500° for 15 min” on the card is likely from a separate recipe that uses this starter, such as for sourdough pancakes or biscuits. To maintain this starter, you would discard half and “feed” it with equal parts flour and water regularly.
