Sourdough Starter

1. 1

   Dissolve the yeast in 1/2 cup water.

2. 2

   Stir in the remaining 1 1/2 cups of water, the flour and sugar or honey.

3. 3

   Beat until smooth and well-blended.

4. 4

   Cover with a plastic wrap and let stand for about 48hrs.

5. 5

   Stir the mixture 2 or 3 times each day.

6. 6

   When properly fermented and (sour) it will be buffly on top.

7. 7

   This might take up to a week,depending on humidity and room temperature.

8. 8

   Store the starter in the refrigerator, cover with cheesecloth or a loose plastic wrap.

9. 9

   Do not seal tightly as will blow lid off and make a mess in fridge.

10. 10

    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.

11. 11

    Note: Don't worry about the lumps as will smooth out when ferments.

12. 12

    The starter may be used and replenished indefinitely, and it improves with age.

* Per serving · 4 servings · Values may vary.

No additional tips available.