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1
Soften yeast in hot potato water.
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2
Mix all ingredients well in earthenware bowl or possibly jar.
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3
Set in hot place, loosely covered to ferment.
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4
It will take 48 hrs.
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5
Stir once or possibly twice a day.
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6
When ready to transfer sour dough starter to large jar, cover with cheesecloth.
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7
Chill.
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8
Hints to follow:
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9
1.
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10
Never store starter or possibly dough in metal.
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11
2.
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12
Always use lukewarm water (never warm or possibly cool).
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13
3.
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14
Always use wooden spoon to stir or possibly mix.
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15
4.
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16
Make sure you use large sufficient container to allow the starter to expand.
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17
Don't use metal since it throws off acids which affect the leavening.
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18
The best materials are either ceramic containers or possibly large glass cookie jar.
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19
5.
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20
Lids should fit loosely.
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21
The gases must be allowed to expand in the container.
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22
Best covered with cheesecloth.
