IF YOU DON'T HAVE A STARTER:

You can make your own starter and sponge with this recipe.

2 c. flour (480 mL)
2 c. warm water (480 mL)
1 pkg. dry yeast

Dissolve yeast in 1/4 cup (60 mL) warm water. Add the remaining water and flour and mix well. Place in a warm place or cupboard overnight. In the morning put 1/2 cup (120 mL) of the starter in a scalded pint jar, cover and store in the refrigerator or a cool place for future use. Leave lots of room for expansion in the container, or set the lid on without tightening it. This is sourdough starter. The remaining batter can be used for pancakes, waffles, muffins, bread, or cake immediately.

IF YOU HAVE A STARTER - SET THE SPONGE:

In order to set the sponge, place the starter in a medium size mixing bowl. Add 2 cups (480 mL) warm water and 2 cups (480 mL) flour. Beat well and set in a warm place, free from draft, to develop overnight. In the morning the sponge will have gained half again its bulk and and will be covered with air bubbles. It will have a pleasant yeasty odor.

STORING THE STARTER:

Starter will keep almost indefinitely in a clean, covered glass container in the refrigerator. Never use a metal container or leave a metal spoon in the starter or sponge. If unused for several weeks the starter may need to sit out an extra night before adding the flour and water.

DRYING THE STARTER:

Sourdough starter may be dried for easy storing or sharing. To dry, drop by teaspoonful on wax paper. Turn frequently until completely dry. In interior Alaska, drying takes about 24 hours. Store in a covered jar.

TO RECONSTITUTE:

Crumble 2 or 3 circles of starter in 1/2 cup (120 mL) of warm water. Let stand overnight or until bubbly. Add 1/2 cup (120 mL) water and 1/2 cup (120 mL) flour. Stir. Let stand for a second night or until bubbly. Use to prepare the sponge as directed in recipes.

Old timers added enough flour to their starter to shape it into a ball and then put it in a sack of flour for easy carrying.

SHARING YOUR STARTER:

To increase your supply of starter for sharing, set the sponge as directed above. In the morning, instead of preparing a sourdough recipe, remove your portion of starter as usual, then place other portions of the starter in clean glass or pottery containers for sharing.

USING SODA IN SOURDOUGH RECIPES:

Soda is added to react with the acids resulting from the reaction of the yeast, thus forming more gas, which makes the batter lighter. If too much soda is added the product is brownish when baked. If too little soda is used, the product may be too sour in taste. Add the soda just before baking. In any sourdough recipe it is most helpful to reserve one tablespoon of the liquid to dissolve the soda. Add this to the batter last, mix thoroughly, and bake. Never add soda to the starter, as it kills the yeast.