Classic Sourdough Starter
Sourdough starter keeps indefinitely, and its flavor improves with age. Use the starter to make our sourdough bread.
- 2 cups lukewarm water (90° to 100°F)
- 1⁄3 cup plain yogurt
- 2 cups unbleached bread flour
- 1⁄4 cup nonfat dry milk powder or 1⁄4 cup dry
To use the starter, measure out the amount called for in a recipe and let stand at room temperature until it starts to bubble, about 1 hour. To feed the remaining starter, add 1 cup flour and 1 cup water, stir to incorporate, and let stand at room temperature for 24 to 48 hours to begin fermenting again. Store in the refrigerator, covered loosely. Makes 3 cups.
Adapted from Williams-Sonoma Collection Series, Bread, by Beth Hensperger (Simon & Schuster, 2002).