SOURDOUGH BREAD

STARTER
Recipe by Bergy

Photo by gailanng

PREP TIME: 96 hrs TOTAL TIME: 96 hrs

YIELD: 1 starter

ABOUT THIS RECIPE

"This is your basic Sour Dough bread starter to be used over and over again. Look for the sour
dough bread recipe to make use of this starter. There are two ways to make sour dough starter
one without yeast where you feed the starter daily and this recipe where you just let the yeast do
the work and let it sit for 3 or 4 days. Be sure that you clean the jar well before putting the saved
starter back in it."

INGREDIENTS
o 1 (1 tablespoon) package dry yeast
o 2 1/2 cups water
o 2 cups flour
o 1 tablespoon sugar

DIRECTIONS
1. Dissolve yeast in 1/2 cup warm water, rest for ten minutes.
2. Mix in flour, sugar& remaining water.
3. Allow to stand, loosely covered, in a warm place for 3 or 4 days. Use a large
(preferably ceramic) bowl as it will rise considerably.
4. Every time the batter is used to make a product set aside 1 cup to be used as
a"starter" for another batch.
5. Keep covered in the fridge (a pint jar works nicely).
Page 2 of 2Sourdough Bread Starter (cont.)

DIRECTIONS

6. To make it into a basic batter again, add another 2 cups flour& 2 cups
warm water and allow to stand at room temp overnight It is now ready to use, but
again reserve a cup of the starter.

NUTRITION INFO
Serving Size: 1 (867 g)Servings Per Recipe: 1
AMT. PER SERVING

% DAILY VALUE

Calories 997.7

Calories from Fat 30

3%
Total Fat 3.3g
5%

Saturated Fat 0.5g

2%
Cholesterol 0.0mg
0%
Sodium 29.0mg
1%
Total Carbohydrate 208.3g
69%
Dietary Fiber 9.9g
39%

Sugars 13.2 g
53%
Protein 30.6g
61%