Photo by Getty Images/Sohadiszno.
Yields 1 portion.
Ingredients:
- 1/2 cup warm water (105 to 115 F)
- 1/2 teaspoon sugar
- 1 package (.25 ounce) active dry yeast
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 3/4 cup water
Directions:
- In a glass measuring cup, combine water and sugar. Stir in yeast, and let proof for 5 to 15 minutes, or until 1/2 inch of bubbly foam forms on top.
- In a large bowl, combine flours. Add proofed yeast mixture and water, and stir to combine.
- Cover bowl loosely, and let stand at room temperature for 2 days, or until liquid separates and floats on top. At this point, the starter is ready.
- Place the starter in a crock or other non-metal container with a loose-fitting cover, and store it in the refrigerator until needed.
Note: Once a week, stir 1/3 cup water and 1/2 cup flour into the starter. Let stand at room temperature for 4 hours. Stir, and return to refrigerator.
For more baking ideas, visit Sourdough Recipes.
From No-Knead to Sourdough
Creating warm feelings through simple homemade bread with From No-Knead to Sourdough, author Victoria Redhed Miller blends her own journey toward self-reliance with her fascination for traditional homesteading skills and her love of good food. From making simple yeast breads to learning how to bake a wide variety of sourdough-based breads, Miller’s curiosity and fearlessness come together to share with readers a simpler approach to the pleasures of baking bread. Topics include fitting bread-baking into your schedule; low- and no-gluten baking, including gluten-free sourdough breads; using a wood-fired oven; recipes for every comfort zone, from flatbread to sourdough; and information about the science of baking.
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