MY COOKBOOK

MY COOKBOOK
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10.2.11

SHORTCUT SOURDOUGH STARTER


Make the starter 3 days before you plan to use it. It will develop for two days and will be ready to use on the third. Use a large non reacting bowl; glass, pottery or plastic. The bowl should be a large one, because the starter will rise at one point during the first day. It will deflate after that, but it can make a glorious mess on your counter top, not to mention the tea towel if the bowl is not deep enough. Do not use metal to stir it. I used a disposable fork. Once ready, store the starter in the fridge. When you remove starter for a recipe, replenish what you have taken with equal amounts of flour and water. For instance if you use 1 cup of starter; add back 1 cup of flour and 1 cup of water.

1 pkg. active dry yeast.
2 cups warm water [40-45C]
2 cups all purpose flour

• Sprinkle yeast into a large, dry non metallic bowl.
• Add warm water slowly.
• Stir with a non metallic utensil.
• Add the flour gradually, stirring constantly.
• Stir the mixture to breakup all the lumps.
• Cover the bowl with a clean towel and let stand for two days at room temperature.
• Stir down occasionally.
• Use on the third day.
• Replenish with equal amount of flour and water and refrigerate.
• If you don’t feed it for two weeks, chuck it and start anew.
• Recipe makes 3 cups of starter.

Begin the starter in a large bowl and transfer it to a smaller container for the fridge. But make sure it still has airspace for the yeast activity for when you replenish the starter.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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