Dutch Oven Sourdough

Be good to your starter by using or replenishing it every 10 days, and it will reward you with baked goods full of tangy sourdough taste. Remember, the older your starter, the heartier the sourdough flavor. 2 Cups Flour 2 Tablespoons Sugar 1 Tablespoon Salt 1 1/2 Cups Water 1 Tablespoon Vinegar Makes: about 2 1/2 Cups of Starter Mix flour, sugar, salt, and water into a smooth paste. Add vinegar. Pour into glass jar or crock-pot. Cover with a cheesecloth and put in a warm place to sour. (12 to 18 hours). If the liquid that forms on the top turns pinkish, discard the entire batch of starter and begin again. If a brownish liquid raised to the top of the starter, just stir it back in before using. (It's only the alcohol forming as a by product of the fermentation process.) If the starter is not used within 10 days, it must be replenished, Discard (or use) 1 cup of the starter. Stir 1/2 cup each flour and water into the remaining starter, and let stand as above. If you feed your starter faithfully every 2 weeks, it should last indefinitely. By A Collection of Recipes.............Cast & Fire page 57
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