Sherwood Sourdough Starter
Makes:4 cups (1 L)
This sourdough starter takes a little time to mature, but the rich, tangy taste and chewy texture makes it well worth the wait.
- Dissolve sugar in 1/2 cup (125 mL) of the warm water in large glass bowl. Do not use metal bowl. Sprinkle yeast into water; let stand 10 minutes. Stir in remaining water and flour. Beat until smooth. Cover bowl tightly with plastic wrap and leave overnight at room temperature.
- Add Day 2 ingredients to Sherwood mixture in bowl. Beat until smooth. Cover loosely with plastic wrap. Refrigerate.
- Stir until smooth. Refrigerate.
- Repeat Day 3.
- Repeat Day 2.
- Stir well once a day and refrigerate.
Sherwood is now ready to use. Your Sherwood sourdough starter should have grown to at least 4 cups (1 L), and should be the consistency of thin pancake batter. If Sherwood is thicker, add lukewarm water until the desired consistency is achieved before using it in a recipe.
When Sherwood is down to 1 cup (250 mL) OR once every 10 days, follow Day 2 steps and let the mixture grow again.
You can freeze Sherwood for up to 3 months. Before using, thaw slowly in refrigerator for 24 hours. Follow Day 2 steps and leave at room temperature overnight before using.
Day 6 - 10
|Per 1 cup (427g)|
|Saturated Fat||1.7 g|