Alaska Sourest Dough (Starter)

Recipe by Diana Adcock
READY IN: 72hrs 5mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dissolve yeast in 1/4 cup warm water.
  • Add sugar, vinegar, salt, flour.
  • Add remaining water until a creamy batter is formed.
  • Place in a glass bowl, cover and let sit until it starts to ferment.
  • About 3 days.
  • It will take on a powerful boozy smell.
  • Stir again until creamy and measure out what is called for in the recipe.
  • Replenish starter with equal amounts of flour and water.
  • Store in the fridge and bring to room temp before using.
  • It says to allow to ferment for one week between uses but I don't.
  • I do let it sit out overnight after I feed it.
  • This starter took about 1 1/2 months to become really sour.
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