This is the sweet sourdough starter used to make friendship breads, cakes and many other baked and fried treats. It is a hybrid starter as it uses active dry yeast to start the ball rolling. It is a little sweeter than usual sourdough starters and makes excellent breakfast toasts.
Keyword sourdough, starter
Author Syama
Ingredients
Starter Base
1CWater
1CFlour
¼CSugar
2 ¼TspActive Dry Yeast
Feeding
1CFlour
1CMilk
½CSugar
Equipment
Glass or any non reactive container large enough to hold 8 cups of liquid.
Non reactive spatula/spoon.
Instructions
Making the Starter Base
Add 1 C water, 1 C Flour, ¼ C Sugar and 2 ¼ Tsp active dry yeast into the non reactive container. Mix well using a wooden or any non reactive spoon. Cover lightly, Do not tighten the lid (Notes) . Set aside loosely covered.
If you are in a warm climate refrigerate the starter after a few hours,else it can be left on the counter for a day. Take the starter out on the third day. Stir down and return back to fridge. On the fifth day take the starter out, stir down and divide into two equal portions.
Feeding the Starter
Day1 - Add 1 C milk, 1C Flour, and ½ C sugar to half portion starter. Mix well and set aside. Refrigerate the starter after a few hours or when the starter begins to show lots of bubbles(see blog for more). Check on every (other) day to see the activity stir down if it has risen too much and on the fifth day it is ready to use.
Day 2 - Check on the starter and stir with a wooden spoon or do nothing.
Day 3 - Check on the starter and stir with a wooden spoon or do nothing.
Day 4 - Check on the starter and stir with a wooden spoon or do nothing.
Day 5 - Check on the starter and stir with a wooden spoon. Divide and repeat the feeding process if you want to maintain the starter, or use in a recipe.
Notes
During the fermentation process excess gases (CO2) is created. A tight lid will cause the gases to build up and might lead to unwanted spill and explosive conditions later.
If you give away the starter include the feeding directions.
The refrigerated starter can be safely left unattended for 5 to 6 days.
The strength of yeast activity reduces as it stays longer.