Before cake and granular yeasts were commercially available, spongy sourdough starter was the leavener that raised bread. If you feed the starter with fresh flour and water regularly, you can keep the yeast alive and enjoy making sourdough bread for years to come.
HANDS-ON TIME 10 minutes
TOTAL TIME 1 week
MAKES 1 batch
INGREDIENTS
SOURDOUGH STARTER:
2½ cups all-purpose flour
1 cup warm water (100°F/38°C)
¼ tsp active dry yeast
½ cup water or milk
SOURDOUGH FEED:
1¼ cups all-purpose flour
¾ cup water or milk
DIRECTIONS
SOURDOUGH STARTER: In 8-cup container, mix together 2 cups of the flour, warm water and yeast. Cover with plastic wrap; let stand at room temperature until tripled in volume, about 8 hours. (Make-ahead: Let stand for up to 24 hours.)
Cover and refrigerate for 3 days. Stir in water and remaining flour.
Cover and refrigerate for 3 more days.
Divide starter in half; place 1 half in large bowl to make bread.
SOURDOUGH FEED: To feed remaining starter, stir in flour and water.
Refrigerate for 2 days before using. (Make-ahead: Refrigerate for up to 1 week.)
NOTE: Starter must be divided and fed once a week in the same manner; if not making bread, dispose of half of the starter and feed remainder.
