SourDough Starter II (Sponge Batter)
Ingredients
- 2 cups all purpose flour
- 2 cups warm water
- 1 package dry yeast
Step-by-Step Instructions
- Combine the flour, warm water, and yeast in a bowl and mix well. Place in a warm spot or closed cupboard overnight (8-12 hours). In the morning, put 1/2 cup of the starter in a sterile pint jar with a tight lid. Store in the refrigerator for future use. The rest can be used for bread, pancakes and waffles.
- To use the starter again, place it in a medium sized mixing bowl. Add 2 cups flour, beat well and set in a warm place to develop overnight. In the morning the batter will have gained 1/2 again its bulk and will be mixed with air bubbles. It should have a pleasant yeasty odor. Now set aside 1/2 cup in the fridge for your next sour dough starter recipe.
Common Problems and Solutions
Q: Why isn't my starter bubbling after overnight rest?
A: Make sure your water is warm (not hot—around 100-110°F) and that you placed it in a truly warm spot. Cold environments slow yeast activity. Also check that your yeast wasn't expired.
Q: How long will the starter keep in the fridge?
A: The starter can keep for several weeks in the refrigerator. If you see any discoloration or smell anything off (not just tangy), discard it and start fresh.
Tips and Techniques
The ‘warm spot’ is key—ideal temperature is around 75-80°F. A closed cupboard, the top of the fridge, or even inside an oven with just the light on all work well. Make sure your jar is truly sterile to prevent contamination.
Ingredient Substitutions
- all purpose flour: bread flour or whole wheat flour
Equipment Needed
- Medium mixing bowl
- Sterile pint jar with tight lid
- Whisk or spoon for mixing
Historical Context
While traditional sourdough starters rely on wild yeast from the air and take days to develop, this quick-start method uses commercial yeast to get you baking sooner. It’s a practical adaptation that still delivers that characteristic tangy flavor.
