Byron's Dutch Oven Recipes

Prepare Starter: Combine flour, sugar, salt, and yeast in a stone crock or bowl. Stir to mix well. Add water and beat to a smooth batter. Add vinegar. Cover with cheesecloth and set in a warm place until thoroughly sour. (Determine this by the yeasty smell.) Takes about 12 hours. Pour starter into a quart jar, cover jar, and refrigerate. For best results the start should be used once per week, however, starter can be frozen indefinately.

To Use Start: Pour starter into a clean glass bowl. Add 2 cups warm water (90° F.) and 2 1/2 cups flour. Stir to mix (don't worry about lumps). Batter will be thick but will thin as it ferments. Cover bowl with cheesecloth and place in a warm spot to rest for 12 hours. Pour 3 cups of the sourdough into a quart jar, cover the jar, and refrigerate for up to 2 weeks for use as the next starter. This leaves about 4 1/2 cups of sourdough for use in your recipe.

NOTE: Never add anything but warm water and flour to the start.

This recipe is courtesy of Karen Bills of Price, UT.

[ Back ]