1 teaspoon Active dry yeast
4 fluid ounces Water, warm
24 fluid ounces Water, room temperature
2 pounds All-purpose flour
Yield: 3 3/4 pounds
1. Combine the yeast and warm water. Let stand until foamy, approximately 10 minutes.
2. Stir in the 24 fluid ounces (720 milliliters) of room-temperature water, then add the flour, 2 ounces (60 grams) at a time.
3. Blend by hand or with the paddle attachment of an electric mixture on low speed for 2 minutes.
4. Place the starter in a warmed bowl and cover with plastic warp. Let stand at room temperature for 8 to 12 hours. The starter should triple in volume but still be wet and sticky. Refrigerate until ready to use.
5. Each time a portion of the starter is used, it must be replenished and activated. Remove the starter from the refrigerator several hours before using. Replenish the starter to activate the yeast cells then use. To replenish the starter, stir in equal amounts by volume of flour and warm water. Then allow the mixture to ferment at room temperature for several hours or overnight before using again or refrigerating.
Notes: If liquid rises to the top of the starter, it can be drained off or stirred back into the mixture. If the starter develops a pink or yellow film, it has been contaminated and must be discarded.
4 fluid ounces Water, warm
24 fluid ounces Water, room temperature
2 pounds All-purpose flour
Yield: 3 3/4 pounds
1. Combine the yeast and warm water. Let stand until foamy, approximately 10 minutes.
2. Stir in the 24 fluid ounces (720 milliliters) of room-temperature water, then add the flour, 2 ounces (60 grams) at a time.
3. Blend by hand or with the paddle attachment of an electric mixture on low speed for 2 minutes.
4. Place the starter in a warmed bowl and cover with plastic warp. Let stand at room temperature for 8 to 12 hours. The starter should triple in volume but still be wet and sticky. Refrigerate until ready to use.
5. Each time a portion of the starter is used, it must be replenished and activated. Remove the starter from the refrigerator several hours before using. Replenish the starter to activate the yeast cells then use. To replenish the starter, stir in equal amounts by volume of flour and warm water. Then allow the mixture to ferment at room temperature for several hours or overnight before using again or refrigerating.
Notes: If liquid rises to the top of the starter, it can be drained off or stirred back into the mixture. If the starter develops a pink or yellow film, it has been contaminated and must be discarded.
