Sourdough can be used for loaves, artisan breads or pizza crust.
Sourdough bread gets its trademark sourdough taste from the yeasty starter used to make the dough. There are many ways to make a starter, but the liquid version is simple to maintain and only requires a few ingredients. When properly tended and used frequently, a starter juice can survive for many years. You can make up to two loaves of bread a week with your starter solution. Using it more often doesn't give it the time it needs to replenish itself properly.
Instructions
1. Fill a clean quart-sized jar with 1/4 cup warm tap water. Dissolve 2 1/2 tbsp. of active dry yeast in the water.
2. Pour 1 3/4 cup of warm water into the jar. Stir in 2 cups of all-purpose flour until thoroughly mixed.
3. Cover the jar with a square of cheesecloth, secured with a rubber band, to keep dust out of the starter. Place it in a cabinet or other location where it won't be disturbed for five days.
4. Remove the cheesecloth and stir the starter. The starter should be slightly foamy and have a sour aroma.
5. Screw the lid on the jar loosely. Alternately, cover the jar with plastic wrap. Store in the refrigerator.
6. Feed the starter after each use, or at least once a week. Remove up to 1 cup of starter or the amount indicated in your recipe. Replace with 1 1/2 cups water and 1 1/2 cups flour and stir well before returning the jar to the fridge.
Tags: warm water