Alaska Sourest Dough Starter Recipes

ALASKA SOUREST DOUGH (STARTER)

Steps:

• Dissolve yeast in 1/4 cup warm water.
• Add sugar, vinegar, salt, flour.
• Add remaining water until a creamy batter is formed.
• Place in a glass bowl, cover and let sit until it starts to ferment.
• About 3 days.
• It will take on a powerful boozy smell.
• Stir again until creamy and measure out what is called for in the recipe.
• Replenish starter with equal amounts of flour and water.
• Store in the fridge and bring to room temp before using.
• It says to allow to ferment for one week between uses but I don't.
• I do let it sit out overnight after I feed it.
• This starter took about 1 1/2 months to become really sour.

ALASKA SOURDOUGH BISCUITS AND BASIC STARTER

Steps:

• Sprinkle yeast on water and allow to dissolve for 5 minutes. Gradually stir in flour, beating until smooth. Pour into crock or jar, cover loosely with cheesecloth or foil, and set in a warm place to ferment for a couple of days. Mix starter, water and flour. Set in warm place to work overnight. To your sponge, add 1 cup flour. Stir. Mix 1/2 cup flour, salt, baking powder, and baking soda. Add all at once to dough, stirring with fork. Turn onto floured board, knead lightly, and cut out. Place on baking pan, brush tops with butter and allow to rise in warm place until doubled in bulk. Bake at 400* for 20-25 minutes. Prep time is for actual baking only.