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Categories What's New Hot Deals Hot Selling Items Blog: D. O. Classes 2012 Blog: Customer Home Dutch Ovens Dutch Oven Lids Dutch Oven Cook Books Dutch Oven Accessories Dutch Oven Cook Table Lodge Indoor D. O. Lodge Fry Pans Cast Iron Bake ware Backpacks Camp Furniture BBQ Acc. & Charcoal Starter Cookware Accessories Fire Pans , Pits & Grills Fire Starter Flashlights / Lanterns Freeze Dried Food Gold HuntersTest Kit Hot Dog Sticks Idaho T-Shirts Knives Jerky Making Marine Parts & Accessories Mono & Tripods Personal Gear Pie Cookers RV Parts & Accessories Sleeping Bags & Mats Smokers Solar Charger Stoves Survival Tents Trail Books Water Containers Water Filters / Purifiers For Your Convenience View Cart! Camper's Checklist 72 Hour Emergency Checklist Dutch Oven Recipes Dutch Oven Tips Customer Services Privacy Statement Return Policy Shipping Policy Questions & Comments Links of Interest Log Cabin Grub Lodge Dutch Ovens Dutch Oven Cookbooks Hot Dog Forks Idaho Park Service Idaho Travel Guide National Park Service		Home : Dutch Ovens Recipe : Sourdough Starter Main Recipes Dutch Oven Recipes Back to the Sour-Dough Oven Recipes page. Sour-Dough Starter 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 Unbleached Flour, preferably organic ground 2 Cups Water (make sure you use filtered water!!) 2 1/2 teaspoons (1 package) Active Dry Yeast Makes: about 2 1/2 Cups Starter Directions Step 1: In a medium bowl, stir together the flour, water, and yeast until a thin batter forms. Cover tightly with plastic wrap and let stand at room temperature, stirring once a day, for at least 24 hours and up to 48 hours. If the liquid that forms on the top turns pinkish, discard the entire batch of starter and begin again. Step 2: Rinse a 1-quart jar with boiling water. Stir the starter well and transfer to the jar and cover tightly with the lid. The starter is now ready to use but will improve in flavor is refrigerated for at least 3 days. The older the starter is, the stronger the flavor, and the better the bread. If a brownish liquid rised to the top of the starter, just stir it back in before using. (It's only the alcohol forming as a byproduct of the fermentation process.) Step 3:To use the starter, rinse out a metal measuring cup with warm water (this discourages sticking). Use a level measured amount. Replace the amount of starter used with an equal amount of flour and water in 50-50 portportions. For example, if you use 1 cup of starter, stir in 1/2 cup of flour and water into the jar of remaining starter. Cover loosely with plastic wrap and let stand at room temperature for 24 hours to ferment. Cover with the lid and refrigerate until ready to use again. Step 4: 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 Garnet & Helen Brooks, B (Bar B) Brand, El Reno, Oklahoma Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!
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