Alaska Sourest Dough Starter Recipe

Ingredients for Alaska Sourest Dough Starter

• Yeast
• Vinegar
• Water
• Salt
• Sugar
• Bread Flour

How to Make Alaska Sourest Dough Starter

1. In a large glass or ceramic bowl, combine 100g unbleached all-purpose flour and 100g of filtered water.
2. Stir thoroughly until a smooth, thick paste forms.
3. 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.
4. After 24 hours, gently stir the mixture. You might notice some bubbles, a sign that fermentation has begun.
5. Continue to feed the starter daily by adding 50g of flour and 50g of water. Stir well after each feeding.
6. Discard half of the starter before each feeding. This helps maintain a healthy balance of bacteria and yeast.
7. Over the next 5-7 days, observe your starter for increased activity. It should become bubbly and slightly sour-smelling.
8. 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.
9. You can now use your Alaskan Sourdough Starter to make delicious bread, cakes, and more!