Sourdough Bread — A Mormon Tradition

I love San Francisco's sour dough bread. I'm excited to have a recipe for the sour dough starter because today I read an article By Dian Thomas about Sourdough Bread being a Mormon tradition, and I'll post the recipe part of it here with the link to the entire article too. http://www.ldsmag.com/enjoying/080327bread.html

Making Sourdough Starter

Your homemade starter will work just as well as one that has been passed down through generations. Some families pride themselves on its length of time in use, and many even give their starter a name.

• 1 cup all-purpose flour
• 1/2 tablespoon dry yeast
• 1 teaspoon sugar
• 1.5 cups warm water

In a crock or plastic container, combine flour, yeast, sugar and warm water. Leave at room temperature for 3 days, adding 1 cup of new flour and 1/2 cup warm water each day until batter

is active. You can tell the batter is active because the odor is pungent and the surface is bubbly. This occurs from the gas released by the action of the yeast.

At this point your starter is ready to form the basis of sourdough recipes. Remember to set aside 1 to 2 cups of starter for the next batch. The amount of dough you mix will depend on the number of bread loaves or biscuits desired.