An active variety from the Yukon region, this starter has a tart flavor and a quick rise.
In the Yukon, the nickname “sourdough” developed during the Klondike Gold Rush. It referred to someone that spent their winter north of the Arctic Circle and kept the tradition of protecting their sourdough starters during the coldest months by keeping it close to their body. Yukon Sourdough is moderately sour with a quick rise & delicious crust. This starter is also great for making hearty pancakes, biscuits and waffles.
You will receive:
1 packet Yukon Sourdough starter and instructions
You Will Need:
1 quart mason jar or similar glass jar
jar cover and elastic band
wooden or plastic spoon
white flour of your choice
room temperature water (filtered, spring or well water is ideal)
1 packet Yukon Sourdough starter culture
Yukon Sourdough Starter Activation:
1) Put 1/4 cup water into your jar. Sprinkle Yukon starter culture over water, and allow to sit for a few minutes to soften. Stir until well mixed.
2) Add 1/4 cup flour, mixing well. When the flour is fully incorporated, cover the jar and secure it with the elastic band.
3) Allow to culture at room temperature (68 - 78°F) for 24 hours. Choose a draft-free spot out of direct sunlight. Stirring again once or twice during these first 24 hours will help get things going.
4) After 24 hours, "feed" your starter with 1/8 cup of flour and about 1/8 cup water (enough water to make a thick pancake batter-like consistency). Stir well to incorporate.
5) Allow culture to ferment as before. Continue to feed daily with 1/8 cup flour and water until tiny bubbles appear on the surface. You can divide feedings into twice daily (1/16 cup flour/water) to encourage activity & avoid stagnation. In a couple of days or so you should start to see tiny bubbles on the surface. This means your culture is ''waking up." You should begin to see more activity within another day or two, but it can take several days, depending on the temperature and flour density. Once your Yukon sourdough starter is fairly bubbly, especially when stirred, it is fully activated and ready for baking.
6) Once your starter is activated, continue with once or twice daily feedings of roughly equal parts flour and water. Frequent feedings will keep your Yukon starter active and give you more starter for baking.
7) As you use your sourdough starter in recipes, always remember to reserve some back for your continuing starter. If you plan to use it frequently, keep it in a warm place and continue with daily feedings. Or, for more infrequent use, you can store it in the refrigerator in a covered glass jar. During refrigeration, feed your starter every week or two. Before baking, plan a day or two for your starter to bounce back from refrigeration, feeding it daily.
Ingredients
organic unbleached white wheat flour, sourdough bacteria
