Sourdough Starter

By WheretheMagicHappens

This recipe comes from the Otis Cafe in Otis, Oregon. This is a tiny little town very near Lincoln City on the Oregon coast. This cafe holds about 15 people and there are usually about 20 or more people waiting outside. They are the place to go for a great breakfast. One of the special things they serve is their famous Black Bread. This sourdough is what you need before you can make that bread.

Ingredients

• 1 package Active Dry Yeast
• 3 cups warm water (105 to 115 degrees)
• 3 1/2 cups Unbleached Flour or All-Purpose Flour

Preparation

Step 1

Step 1: Dissolve yeast in warm water in large glass mixing bowl. Gradually stir in flour. Beat until smooth. Cover with towel or cheesecloth; let stand in warm, draft-free place (80 to 85 degrees) until starter begins to ferment, about 24 hours. Bubbles will appear on surface of starter. (If starter has not begun fermentation after 24 hours, discard and begin again.)

If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm place.

Step 2: Let stand until foamy, 1 to 3 days. When starter has become foamy, stir well; pour into 2-quart crock or glass jar with tight-fitting cover. Store in refrigerator. When a clear liquid has risen to top, starter is ready to use. Stir before using.

Note: Starter can be stored for several weeks. If it is not used regularly every week, add 1 teaspoon sugar and stir well. If used regularly, starter will be active indefinitely. Makes about 4 cups starter.

Feeding the Starter: When you take out a cup of starter to use in a recipe, you will need to replace it so that you don't run out of starter. You add equal amounts of flour and liquid and stir well. When the liquid forms on top again, it will be ready to use.