MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: N.Y.T.'s Sourdough Starter
Categories: Five, Breads, Fruits
Yield: 2 Servings
16 oz Flour
3 oz Pineapple juice
10 oz Filtered or spring water
Make Seed Culture:
Combine 1 oz flour and 2 oz pineapple juice in a large glass or
small nonreactive bowl. Cover tightly with plastic wrap and leave
at room temperature, stirring with a wet spoon twice a day. Bubbles
should appear after 24 to 36 hours. After 48 hours, add 1 oz flour
and remaining pineapple juice, stirring to incorporate. Re-cover
with plastic wrap and leave at room temperature, stirring with a
wet spoon twice a day. When it is foamy, in 1 to 4 days, combine
2 oz flour and 1 oz filtered or spring water in a medium
nonreactive bowl. Add seed culture, stirring to incorporate, and
re-cover with plastic wrap. Stir twice a day to aerate.
When mixture has doubled in bulk, in 1 to 2 days, convert it into a
starter: Combine 12 oz flour and 9 oz filtered or spring water in
bowl. Add 4 oz seed culture mixture (discard the rest, or use to
make a 2nd starter) and mix until fully incorporated. Transfer to a
lightly floured surface and knead for 2 minutes. It should have the
consistency of bread dough. Transfer to a nonreactive bowl and let
rest at room temperature until it doubles in size, about 4 to
8 hours. Knead lightly, then store in container with tight-fitting
lid. Container must be large enough to let starter triple in bulk.
Store in refrigerator.
Tip:
Every 5 to 10 days the starter will need to be fed with more flour
and water. Follow the directions in step 2 above, substituting
starter for seed culture.
Recipe by Oliver Strand
Yield: 2 pizza recipes and leftover starter
Recipe FROM:
https://cooking.nytimes.com
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