I am still learning how to make a good sourdough. All the recipes I have used so far did not start with any cultivated yeast, but relied completely on yeast from the air. This time I am trying a sourdough that begins with a tame yeast, and then goes wild. As Carla Emery says in the Encyclopedia Of Country Living, "it is difficult to work with invisible livestock"! This is a King Arthur recipe.
Sour Dough Starter With Yeast
2 cups warm water
1 tablespoon sugar or honey (optional, but I am using it)
1 tablespoon yeast
2 cups flour
Pour the water into a two-quart glass or ceramic jar or bowl, add and dissolve the sugar or honey and the yeast in that order.
Stir in the flour gradually.
Cover the jar or bowl with a clean dichcloth and place it somewhere warm. (I covered mine lightly with a piece of waxed paper. I have had sourdoughs grow into the towel before, and that makes a huge mess. My bowl is on top of a bookshelf in our living room. That was the warmest place I could find in our very cool house.)
The mixture will begin to bubble and brew almost immediately.
Immediately after mixing:
Fifteen minutes after mixing:
About half an hour after mixing:
Let it work anywhere from 2 to 5 days, stirring it about once a day as it will separate. When the bubbling has subsided, stir you starter once more and refrigerate it until you are ready to use it. The starter should have the consistency of pancake batter. (Note: It is not necessary to refrigerate the starter. That is only if you are not going to use it right away.)
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