Ingredients for Alaska Sourest Dough Starter
- 1 1/2 teaspoons active dry yeast
- Vinegar
- 1 cup (240ml) warm water
- Salt
- 1 tablespoon sugar
- Bread Flour
- 1 cup (120g) all-purpose flour
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How to Make Alaska Sourest Dough Starter
- In a large glass or ceramic bowl, combine 100g unbleached all-purpose flour and 100g of filtered water.
- Stir thoroughly until a smooth, thick paste forms.
- Cover the bowl loosely with a clean cloth or plastic wrap and let it rest at room temperature (ideally 70-75°F) for 24 hours.
- After 24 hours, gently stir the mixture. You might notice some bubbles, a sign that fermentation has begun.
- Continue to feed the starter daily by adding 50g of flour and 50g of water. Stir well after each feeding.
- Discard half of the starter before each feeding. This helps maintain a healthy balance of bacteria and yeast.
- Over the next 5-7 days, observe your starter for increased activity. It should become bubbly and slightly sour-smelling.
- Once the starter consistently doubles in size within 4-6 hours of feeding, it's ready to use. Store the mature starter in the refrigerator between feedings.
- You can now use your Alaskan Sourdough Starter to make delicious bread, cakes, and more!
Nutrition Information (Approximate per serving)
Sodium
97 g
Sugar
36g
Fat
2g
Carbs
67g
