Fruity Sourdough Starter

1. 1

   Combine the flour and yeast in a medium plastic or crockery bowl.

2. 2

   Whisk in the warm water until all lumps are broken up.

3. 3

   Stir in the fruit.

4. 4

   Cover with plastic wrap and let stand in a warm place for 24 hours, stirring occasionally.

5. 5

   After 24 hours, remove the fruit and add the first feeding, whisking to combine.

6. 6

   Let stand 8 to 10 hours and the starter in ready to use.

7. 7

   For replenishment, I discard half the starter, add fruit along with 1/2 cup flour and 1/2 water.

No additional tips available.