When i was growing up my Dad always used to make homemade sour dough bread. Since he is coming to visit in a couple of weeks I thought I would go down memory lane and make some sour dough starter.
It is really simple, but takes a week to get started.
Sour Dough Starter – (From the Better Homes and Gardens New Cook Book)
- 1 package active dry yeast
- 2.5 cups warm water
- 2 cups all-purpose flour
- 1 tablespoon honey
Dissolve the yeast in a 1/2 cup of the warm water
Then stir the flour, honey and remaining water in another bowl.
Mix till the starter is smooth. Then cover with a cheesecloth. Let stand at room temperature for 5-10 days or until the mixture stops bubbling, remember to stir 2-3 times a day.
After that time move to the refrigerator and use within 10 days. If you fail to use the mixture replenish with 1 teaspoon of honey every 10 days. If you keep on replenishing it, it will keep forever. The older the starter, the more sour the taste, the better the bread.
Check back next week for sour dough bread, pancakes and even pizza.