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Unknownchef86's Bread Starter

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“This was a serendipitous find when my daughter accidentally added too much water to a french dough recipe. Rather than just toss out the dough, I tossed it into a glass gallon jar and let it percolate for a few days. It made a great sourdough batter! Refresh once a week by adding 1/2 cup water and 3/4 cup flour. It can be refrigerated.”
READY IN:
5mins
YIELD:
1 batch of starter
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir the yeast into the flour til well-mixed.
  2. In a medium bowl, whisk the flour-yeast mixture and sugar into the water til thoroughly incorporated.
  3. Store in a glass gallon jar to allow room for fermentation (it will bubble up). Cover top with cheesecloth to allow for ventilation.
  4. Stir down occasionally with a wooden or plastic spoon -- don't ever use metal utensils or containers.
  5. Refresh the batter at least once a week with 1/2 cup water and 3/4 cup flour. If necessary, you can refresh it every three days.

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