Sour Dough Starter Recipe

RE: Sour Dough Starter Recipe Post By Barbara Small (Guest Post) (11/23/2004) Thanks for the helpful hints on using sourdough starter. RE: Sour Dough Starter Recipe Post by Elles (3) | (10/26/2004) Contact Here is the recipe for starter I have used for years. 2 Cups warm water. 1 pkg yeast. 2 cups flour. Put ingredients into a 4-6qt ;lastic or glass container and mix well. Use wood or plastic spoon. Cover, but vent slightly. (Do not seal). Let set 6 hrs or overnight in warm place, approx. 85 deg. Dough will ferment and increase in size. Use 1 cup for making bread and store remainder in fridge. Feed the starter weekly. To feed starter, to at least one cup starter, ADD: 3/4 cup sugar 1 cup flour 3 Tbsp instant dry potato 1 cup warm water Cover and let set in warm place overnight and is ready to use. Store remaining starter in fridge. Hope this helps Elles from AR RE: Sour Dough Starter Recipe Post By dsbaby14 (Guest Post) (10/26/2004) SOUR DOUGH STARTER Printed from http://COOKS.COM -------------------------------------------------------------------------------- 2 c. lukewarm water2 c. flour1 tbsp. sugar First make potato water by cutting up two medium sized potatoes into cubes and boil in three cups of water until tender. Remove the potatoes and measure out 2 cups of remaining liquid. Mix the potato water, flour and sugar into a smooth paste. Set in a warm place until starter mixture rises to double its original size. SOUR DOUGH BISCUITS: 1 c. sour dough starter1 1/4 tsp. each of salt, sugar & soda1 tbsp. shortening3-4 c. sifted flour Place flour in large bowl, make a well in the center and add sour dough starter (above). Stir in salt, soda and sugar and add shortening. Gradually mix in enough flour to make a stiff dough. Pinch off dough for one biscuit at a time. Form a ball and roll it in melted shortening. Crowd biscuits in a round 8" cake pan and allow to rise in a warm place for 20 to 30 minutes before baking. Bake at 425 degrees until done. RE: Sour Dough Starter Recipe Post By geri muncy (Guest Post) (10/26/2004) be sure to leave your sourdough starter mix in a glass container, such as a canning jar and not in a metal container. geri in ky. RE: Sour Dough Starter Recipe Post By Darlene (Guest Post) (10/26/2004) Here is the recipe that my mother-in-law gave me. I hope it works for you. It doesn't use potatoes. 2 CUPS FLOUR 2 TBSP SUGAR 1 TSP. SALT 2 CUPS WARM WATER MIX TOGETHER AND LET STAND AT ROOM TEMPERATURE FOR TWO DAYS. STIR TWICE A DAY AS MIXTURE TENDS TO SEPARATE. REFRIGERATE COVERED FEED DOUGH WHEN IT GETS TO LESS THAN 2 CUPS AS MOST RECIPES CALL FOR 1 CUP AND YOU HAVE TO HAVE AT LEAST 1 CUP LEFT TO FEED. TO FEED DOUGH: 1 CUP FLOUR 1 CUP MILK 1/4 CUP SUGAR WHEN ACTIVATED (BUBBLES), STIR AND RETURN TO REFRIGERATOR.