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ALASKAN SOURDOUGH STARTER
1 package active dry yeast
2 cups warm water (105 to 115 degrees F)
2 cups sifted flour
1 tablespoon sugar
Soften yeast in warm water in large glass bowl. Stir in flour and sugar, beating until smooth. Let stand in a warm place (85 degrees F) for about 36 hours, stirring occasionally. The starter can be refrigerated immediately after preparing it. However, the time required for fermentation before it can be used will be about 72 hours. Stir well just before using. Pour out the amount of starter needed. Replenish remaining starter by adding 1 cup each flour and warm water, beating well. Let stand in warm place until bubbly. Place in covered jar and refrigerate for later use. Use in bread recipes in the following proportions: 1 cup starter per 6 cups of flour per 2 cups of water.
1 package active dry yeast
2 cups warm water (105 to 115 degrees F)
2 cups sifted flour
1 tablespoon sugar
Soften yeast in warm water in large glass bowl. Stir in flour and sugar, beating until smooth. Let stand in a warm place (85 degrees F) for about 36 hours, stirring occasionally. The starter can be refrigerated immediately after preparing it. However, the time required for fermentation before it can be used will be about 72 hours. Stir well just before using. Pour out the amount of starter needed. Replenish remaining starter by adding 1 cup each flour and warm water, beating well. Let stand in warm place until bubbly. Place in covered jar and refrigerate for later use. Use in bread recipes in the following proportions: 1 cup starter per 6 cups of flour per 2 cups of water.
