Sour Dough Start
4 C warm water
1 T yeast
1/4 C sugar
5 C flour
Do not use with metal.
Let sit 3-4 days. (Make sure you use a container with lots of space in it because it will rise and overflow the first couple days!)
To replenish: Add 1 cup flour and 1 cup water after a few (like 2 or 3) uses.
ROLLS
2 C warm water
1 T yeast
1/3 C sugar
1 C Starter sour dough
1 ½ tsp salt
5 C flour
Mix well let rise until doubles. Roll out to ¾ in thick. Cut and dip in butter. Both sides.Bake 15-20 min. 350 degrees.I keep the start refrigerated and then set it out for a few minutes to soften and then shake it up so it is well mixed and then pour it out for measuring etc...
Note: If you want to use this for stromboli, I do half a batch and use just over 2 tbsp sugar (which is about half of the 1/3 cup).
Betty's Sourdough Rolls
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