Pantry Cooking

How to make Sour Dough Starter:

  1. Dissolve the contents of Yeast pack with 3/4 cup warm (90 degree) water, add 3/4 cup unbleached flour, and 1 teaspoon sugar
    in glass or plastic container, Never use METAL. A Ceramic crock works great for this.
  2. Place bowl (covered with damp towel)
    in a warm place (An electric oven with the light on is about 85 degrees.
    for up to 48 hours. It will get bubbly from the fermentation.
  3. Mix in 1 cup warm (95) water, add 1 cup flour, 1 tablespoon dried potatoes or use potato water and let sit in the warm place till bubbly again.
    worry about the lumps as the fermentation will take care of them.
  4. Now, you can store it in the frig till needed. It may develop a clear liquid on top, if so, stir it back in as this is alcohol -keep it happy!
    It will need feeding about every couple of weeks, just add 1 cup warm skim milk or water, 1 T Sugar and 1 cup flour.

From time to time add 1 tablespoon of dried potatoes (or potato water). If it looks slow or not doing well, add 1 Tbs. Cider vinegar to give it a boost.

Give the excess to a friend. If yours dies you can get some from the friend to start up again.

you can also keep some of it in the freezer for several months between feedings. When you want to bake something,
bring the starter up to room temperature, mix in 1 cup flour, 1 c warm water or skim milk and let sit overnight to ferment. The next morning,
remove one cup to keep in a covered jar as a starter for use next time, feed it, then do your baking

DAD’s (Ron Gibbons) Qiuck Starter:

2 cups warm water (Non-Chlorinated) Let chlorinated tap water stand out for 24 hours.
2 1/4 teaspoons active dry yeast or 1 (7-gram) package
2 cups all-purpose flour – Unbleached

Keep in a warm place in a non-metel bowel cover with a damp cloth.
Let Sit till it bubles.

Only Take out from the Starter and add the same amount of flour and water back in to the starter.