Sourdough

Ingredients

• ¼ cup tepid water
• ¼ teaspoon dry yeast
• ⅓ cup water
• 1 ¼ cups, minus 1 tablespoon, unbleached flour

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    286 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 59 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 8 grams protein; 4 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Place the quarter-cup of tepid water in a small bowl and sprinkle in the yeast. When it dissolves, add the third of a cup of water.
2. Beat in the flour until the very soft dough is smooth and elastic. Cover tightly and refrigerate for at least 24 hours. The sourdough will remain useable for about five days.
3. To keep the sourdough alive, remove and use or discard a half-cup of it. Beat in a third of a cup of water and a half-cup of flour. Cover tightly and refrigerate.

• The sourdough sponge will gradually build flavor and rising power as it ages and is renewed. The less often it is replenished, the more sour it will be.