Sourdough Starter Recipe

Prep: 10min
stand: 5 days

1 pkg active dry yeast
2.5 cups warm water (105F to 115F)
2 cups all purpose flour
1 tbsp sugar or honey

1. Dissolve yeast in 1/2 cup fo the warm water. Stir in the remaining warm water, flour and sugar. Using a wooden spoon, beat until smooth. Cover with 100 percent cotton cheesecloth. Let stand at room tepm for 5 to 10 days or until mixture has fermented aroma and vigorous bubbling stuops, stirring two to three times a day. (fermentation time depends on room temp. a warmer room will hasten the fermentation process.)

2. To store, transfer sourdough starter to a 1 quart plastic container. Cover and chill

3. To use, stir starter. measure amount of cold starter called for in recipe. Bring to room temp. Replenish starter after each use; For each 1 cup removed, stir 3/4 cup all purpose flour, 3/4 cup water and 1 teaspoon of sugar or honey into remaining starter. . Cover with cheesecloth; let stand at room temp 1 day or until bubbly. Cover with lid; chill for later use. If starter is not used in 10 days, stir in 1 teaspoon sugar or honey. Continue to add 1 teaspoon sugar or honey every 10 days unless starter is replenished.

(Better Homes Cook Book.)