Once it is properly fermented, the dough can be stored in the refrigerator indefinitely as long as it is replenished every two weeks by adding equal parts flour and water.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, combine yeast and the water; let stand until yeast is dissolved and bubbles form on the surface, about 5 minutes.

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  • Stir in buttermilk, sugar, and 1 1/2 cups flour. Cover with a kitchen towel, and let stand in a warm place 24 hours. Whisk in another 1/4 cup flour until it is well combined. Set aside, covered, another 24 hours before using or storing in a jar or airtight container.

Cook's Notes

You can use two cups starter instead of one package active yeast in most bread recipes.

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