I got my sourdough start from my maternal Grandma, Clara. Every woman in the family is given starter when they marry. I've had mine for 36 years and it's going strong. The starter was brought from the east coast to Utah by My great, great, great, great , great grandmother in the late 1840's in a horse drawn wagon.

Charakteristische Eigenschaften

It's a sweeter sourdough that is not to tangy. It's great for pancakes and bread alike. It's very active. I feed it every 10 days and store in the refrigerator.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

52g White flour
256g Water

Zutaten für die Auffrischung

I remove from refrigerator and pour into a glass bowl. I mix in 256 gms of water and 52 gms of white flour. I stir with a wooden spoon until combined then cover with a towel.

Aufarbeitung

I remove starter from refrigerator and pour 1 cup of starter out of jar and into s glass bowl and mix in 1 cup flour and 1 cup water. I never let the starter touch anything metal. I stir it together with a wooden spoon and cover with a towel. I let it ferment for overnight before using it the next morning.

52g White flour

256g Water