Referring to the lovely “Decadent Sourdough Chocolate Almond Cinnamon Rolls” I posted here and what was my ‘starter’ recipe that is part of this, and many other, recipes. No, I did not send away for the culture but, rather, followed this recipe: 2 cups flour (I used unbleached bread flour but AP/all purpose, part whole wheat would be fine, also), 1 pkg active dry yeast (I used 2& 1/4 tsp instant/bread machine yeast) and 2 cups warm water (not chlorinated). Stir together well in a non-metal container at least 3 times larger than the liquid amount. Your ‘starter’ will begin to bubble, ferment and expand in the days to come!!!! Place the container in a warm…..not hot!…..spot and cover with a towel. Stir daily. This will take about 5 days before it is ready to use. The aroma is a yeasty, slightly sour one that’s yummy!!!! It would be wise to place the container on a slightly larger plate in case it should overflow. The resting time will vary depending on the warmth of the room. For further info check here and here. Another awesome site is the King Arthur Flour site that includes recipes for GF versions. This site, also, has the out-of-this-world best sourdough waffle/pancake recipe that I always use!!!!!
The recipe may be found here.
Working with a sourdough starter results in the best homemade pizza dough ever and many other bread variations.
Any further questions……let me know. The above KAF site has the best info and recipes that I have found yet. Enjoy!!!!!