Alaska Sourest Dough (Starter)

  • Prep Time: 5 mins
  • Total Time: 72 hrs 5 mins
  • Yield: 1starter recipe
  • About This Recipe

    “This was posted on another site by “Vicki” .If you let it go it will be sour!”

    Ingredients

  • 1 (1/4 ounce) package yeast
  • 1teaspoonvinegar
  • 2 1/4 cupswater
  • 1teaspoonsalt
  • 2teaspoonssugar
  • 2cupsbread flour
  • Directions

  • Dissolve yeast in 1/4 cup warm water.
  • Add sugar, vinegar, salt, flour.
  • Add remaining water until a creamy batter is formed.
  • Place in a glass bowl, cover and let sit until it starts to ferment.
  • About 3 days.
  • It will take on a powerful boozy smell.
  • Stir again until creamy and measure out what is called for in the recipe.
  • Replenish starter with equal amounts of flour and water.
  • Store in the fridge and bring to room temp before using.
  • It says to allow to ferment for one week between uses but I don’t.
  • I do let it sit out overnight after I feed it.
  • This starter took about 1 1/2 months to become really sour.
  • Reviews

  • “This was my maiden voyage with sourdough bread and it came out even better than I hoped. I began the starter on Saturday morning, baked the bread Tuesday night.The flavor was great!I fed the starter again, and am looking forward to making it again soon!”

  • “My hubby is making this…it is a marvelous recipe!Thanks for posting it!”

  • “I have made this starter for years but have finally got around to rating it! I usually get my sourdough starter working when we have company visiting.It makes wonderful biscuits and pancakes.My sister had a B & B in Ontario and I plan on taking her some.Wonderful to share!!!”

  • “This was awsome!! I am from California and was missing San Francisco Sourdough, North Carolina just can’t get it!!!I have used this 2 times so far, and it has been great. I used it with cornbread (recipe #6673) and the classic San Francisco Sourdough Bread (recipe # 154142). I can’t wait until my starter developes even more flavor, as it is only 5 days old.”

  • “I was going to post this one myself, but did a search first. Found it in a ’50s sourdough cookbook. This is, by far, the best sourdough starter I’ve ever used, though it is thinner than I am used to working with, more like milk than pancake batter, I cut the water back by 1/4 cup and it’s perfect.”

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