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Latest Comments

Plain Sourdough Starter

  • 2 cups unbleached flour
  • water

Mix flour and water to make a thick batter. Let stand uncovered for four or five days, or until it begins working. This basic recipe requires a carefully scalded container. Variation: Use milk instead of water. All containers for starters not using yeast must be carefully scalded before use. If you are careless or do not scald them the starter may fail.

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You scald something by dipping it in water that's just below the boiling point. Some recipes will call for scalded milk; in those cases, you heat the milk until it just starts to bubble and then remove it from the heat before it reaches a boil. If you're not using a plastic container, you could submerge it in cold water and bring the water to approaching a boil before removing the vessel; if you're using plastic, I'd just wait until the water is threatening to boil and then submerge it for a few seconds. The idea is to sterilize the vessel so there's no foreign bacteria to pollute the starter as its "native" yeast is created.

How do you scald the container? I have never heard of that and would like to know.


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