* Exported from MasterCook II *
Recipe By : Charlie Sorsby <email@example.com>
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Ingredient -- Preparation Method
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1 Cup Flour
1 Cup Water
1 Cup Flour
1 Cup Water
2 Cups Flour
2 Cups Water
Starting the starter:
1) Combine the first amount of flour and water in a very clean, large glass bowl (it might be wise to scald the bowl first and let it cool off). Mix the flour and water well, incorporating a lot of air. Cover the bowl with a piece of cheese cloth to keep out the dust and put in a warm place. Each day, uncover the bowl and mix the ingredients well, incorporating a lot of air.
2) In 2 or 3 days there should be evidence of some small bubbles and by about 5 days it should be bubbling rather noticeably. This is an infant starter which should smell pleasantly sour, perhaps a little like buttermilk or plain yogurt.
Feeding the starter:
3) Feed the starter by adding the second amount of flour and water. This time it is not necessary to incorporate a lot of air, because the micro-organisms which cause it to ferment are already there. Cover the bowl with plastic wrap and return the bowl to its warm place.
4) Check the mixture from time to time - it should at some point froth up like lightly beaten egg whites. At this point, add the third amount of flour and water, cover with plastic and allow to froth up.
Storing the starter:
5) The starter is very acid and should be stored in a glass jar with a glass lid, or a glass jar covered with plastic wrap. Never use anything metal to mix or store the starter. If the starter will be used a lot, store it on a kitchen counter or shelf. If it will only be used infrequently, store it in the fridge.
6) If the starter is not used for a long time, it may become inactive and the solids will settle to the bottom of the container leaving the fluids on top. This liquid is sometimes called "hooch". You should be able to restore the starter to normal activity by mixing it up and feeding it.
- If the starter turns green or orange, throw it out and start over.
- The starter should smell pleasantly sour, not vile. If it smells REALLY BAD, throw it out and start over.
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