Sherwood™ Sourdough Starter
Makes 4 cups (1 L)
Ingredients
- Day 1:
- 1 tsp (5 mL) sugar
- 2 cups (500 mL) warm water
- 1 pkg (8 g) (2 1/4 tsp / 11 mL) active dry yeast
- 2 cups (500 mL) Robin Hood® Original All Purpose Flour or Robin Hood® Best for Bread Homestyle White Flour
- Day 2:
- 1 cup (250 mL) Robin Hood® Original All Purpose Flour or Robin Hood® Best for Bread Homestyle White Flour
- 1 cup (250 mL) milk
- 1/2 cup (125 mL) sugar
Directions
Day 1
Step 1:
Dissolve sugar in 1/2 cup (125 mL) of the warm water in large glass bowl. Do not use metal bowl. Sprinkle yeast into water; let stand 10 minutes. Stir in remaining water and flour. Beat until smooth. Cover bowl tightly with plastic wrap and leave overnight at room temperature.
Day 2
Step 2:
Add Day 2 ingredients to Sherwood mixture in bowl. Beat until smooth. Cover loosely with plastic wrap. Refrigerate.
Day 3
Step 3:
Stir until smooth. Refrigerate.
Day 4
Step 4:
Repeat Day 3.
Day 5
Step 5:
Repeat Day 2.
Days 6 - 10
Step 6:
Stir well once a day and refrigerate.
Sherwood is now ready to use. Your Sherwood sourdough starter should have grown to at least 4 cups (1 L), and should be the consistency of thin pancake batter. If Sherwood is thicker, add lukewarm water until the desired consistency is achieved before using it in a recipe.
When Sherwood is down to 1 cup (250 mL) OR once every 10 days, follow Day 2 steps and let the mixture grow again.
You can freeze Sherwood for up to 3 months. Before using, thaw slowly in refrigerator for 24 hours. Follow Day 2 steps and leave at room temperature overnight before using.