"Best Bread Machine Recipes" Better Homes & Gardens
1 1/2 tsp. active dry or bread machine yeast
3/4 cup warm water (105-115 degrees)
3 cups warm water (105-115 degrees)
3 cups all purpose flour
4 tsp. granulated sugar or brown sugar
Dissolve the yeast in 3/4 cup warm water. Stir in the 3 cups warm water, the flour, and sugar. Beat with an electric mixer on medium-high until smooth.
Cover with 100% cotton cheesecloth. Let stand at room temperature (75-85 degrees) for 5 to 10 days or until the mixture has a sour, fermented aroma, stirring 2-3 times each day. (The fermentationtime will depend upon the room temperature. A warmer room will speed up the fermentation process.) When the mixture has fermented, transfer starter to a 2-qt. or larger plastic container. Refrigerate the starter until needed.
*To use starter, stir it thoroughly upon removing from the refrigerator (it will have separated). Measure the needed amount and bring to room temperature before using.
**For each cup of starter used, replenish by adding
- 3/4 cup all-purpose flour (bread flour will make the starter stringy.)
- 3/4 cup water
- 1 tsp. granulated sugar or brown sugar
(I like to mix this up in a separate bowl before adding it to the remaining starter.) Cover and let mixture stand at room temperature for at least a day or until it is bubbly. Refrigerate for later use.
If you haven't used the starter within 10 days, stir in 1 tsp. granulated or brown sugar. Repeat every 10 days unless starter is replenished.