Sourdough Starter

Name: Sourdough Starter
Total time: 50 min
Yield: Approximately 2-1/2 cups
Ingredients: 2 cups all-purpose flour; 1 (2-1/4 tsp.) envelope Fleischmann's® Traditional Yeast; 2 cups warm water (100° to 110°F)

Intermediate • Approximately 2-1/2 cups • 50 min

Combine flour and undissolved yeast, In large plastic, ceramic or glass bowl (don’t use metal). Gradually add warm water to flour mixture and beat until smooth. (Batter may be stiff, but will relax as it ages or when brought back to room temperature after refrigeration.) Cover with a cloth towel or cheesecloth; let stand in warm place until mixture is bubbly and sour-smelling, about 2 to 4 days. Starter may darken, but if it changes to another color, discard and start over. Transfer to a 2-quart or larger plastic container with tight-fitting lid. Refrigerate until ready to use. To keep starter alive: Once a week, stir in equal amounts of all-purpose flour and warm water (100° to 110°F). Beat until smooth. Cover with a cloth towel or cheesecloth and let stand in warm place until mixture is bubbly and sour-smelling, about 12 to 24 hours. Use immediately or cover tightly and refrigerate until ready to use.

Ingredients

2 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Traditional Yeast
2 cups warm water (100° to 110°F)

Method

Combine flour and undissolved yeast, In large plastic, ceramic or glass bowl (don’t use metal). Gradually add warm water to flour mixture and beat until smooth. (Batter may be stiff, but will relax as it ages or when brought back to room temperature after refrigeration.) Cover with a cloth towel or cheesecloth; let stand in warm place until mixture is bubbly and sour-smelling, about 2 to 4 days. Starter may darken, but if it changes to another color, discard and start over. Transfer to a 2-quart or larger plastic container with tight-fitting lid. Refrigerate until ready to use.
To keep starter alive: Once a week, stir in equal amounts of all-purpose flour and warm water (100° to 110°F). Beat until smooth. Cover with a cloth towel or cheesecloth and let stand in warm place until mixture is bubbly and sour-smelling, about 12 to 24 hours. Use immediately or cover tightly and refrigerate until ready to use.
To replenish the starter: Add equal amounts of all-purpose flour and water (100° to 110°F) to the remaining starter. (For example, for every 1 cup of starter removed, replenish with 1 cup flour and 1 cup water.) Beat until smooth. Cover with a cloth towel or cheesecloth and let stand until bubbly, 12 to 24 hours. Use immediately or cover tightly and refrigerate until ready to use.