Ingredientes para Yukon Sourdough Starter
- Dry Active Yeast
- White Sugar
- Potato Water
- Flour
- Water
- Sugar
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Como fazer Yukon Sourdough Starter
- In a large bowl, combine 50 grams of unbleached all-purpose flour and 50 grams of filtered water.
- Mix thoroughly until a smooth, thick paste forms.
- Cover the bowl with a clean kitchen towel or plastic wrap and let it sit at room temperature (ideally 70-75°F) for 24 hours.
- After 24 hours, discard half of the mixture.
- Add another 50 grams of unbleached all-purpose flour and 50 grams of filtered water to the remaining starter.
- Mix well and repeat steps 3-5 daily for 7-10 days, or until the starter becomes noticeably bubbly and active. This indicates that healthy wild yeasts are thriving!
- Once active, feed your starter every 12-24 hours (depending on its activity level), following steps 4-5. Store your starter in a cool, dark place when not actively feeding.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
37g
Fat
3g
Carbs
99g
