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1
mix ingerdients and stir well. Place in sterile jar or (non porous) crock. Cover. Let stand for 4 hours or more.
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2
Add all ingredients again, exactly as before reducing the yoghurt by half. stir in well. Set aside covered for 4 to 8 hours.
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3
repeat until you can see bubbles at each feeding and smell the wonderful sourdough smell begin.
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4
remove any remnants of fruits such as raisins after two or three days.
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5
Stir well, pour out 1/2 of the ingredients, transfer the balance to a clean crock or jar.
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6
Add 1/2 cup flour and 1/2 cup water. stir well and set aside in a cool place.
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7
repeat, every once in a while reducing the starter to only 4 ounces (saves you feeding it).
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8
keep repeating for about a week. You will smell the wonderful sourness and know that it is good easily by its smell.
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9
When very active you can feed 1 cup water and 1 cup flour (a/p flour is fine) and refrigerate or even freeze.
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10
To assure you dont kill your new friend, when you make breads, tear off some dough and freeze it.... that can be made into starter again by adding 1 cup water and 1 cup flour!
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11
Keep several samples of starter in the fridge and freezer, just in case you forget to feed or get contamination.
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12
If your new friend is not sour enough you can add rye flour or other natural flour instead of a/p flour. This will add new cultures espeically if from a different batch of rye flour!
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13
Use this in any sour dough recipe, as per instructions for making sour dough breads.
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14
Remember that you must make your starter very active in order to begin making bread. Feed it daily of on the countertop, weekly if refrigerated.
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15
If frozen you will need to thaw about once every two to six months and reactivate well before freezing or using in a recipe.
