Sourdough Starter

1 pkg. active dry yeast
2 cups water, warmed to 110-115 degrees F
2 cups flour, all purpose or whole wheat
1 tbsp. sugar or honey

Directions:

Dissolve the yeast in 1/2 cup water. Stir in the remaining 1 1/2 cups of water, the flour and sugar or honey. Beat until smooth and well-blended. Cover with a plastic wrap and let stand for about 48hrs.

Stir the mixture 2 or 3 times each day. When properly fermented and (sour) it will be buffly on top. This might take up to a week,depending on humidity and room temperature. Store the starter in the refrigerator, cover with cheesecloth or a loose plastic wrap. Do not seal tightly as will blow lid off and make a mess in fridge.

When part of the starter is removed, add 1 cup flour and 1 cup warm water and 1 teaspoon of sugar or honey, stirring to blend well and let stand at room temperature until the fermentation is resumed.

Note: Don't worry about the lumps as will smooth out when ferments. The starter may be used and replenished indefinitely, and it improves with age.

User Reviews:

Would like to know more about sourdough starters.Used to have a starter that you put instant mashed potatoes in.To make the starter.It took the dough all day to rise i could leave it out all day and come home from work and bake it for supper
that night.

Submitted by Shirley on December 02, 1999

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