Homemade Sourdough Starter
|Active dry yeast||1|
|Warm water||2 1⁄2 Cup (40 tbs)|
|All purpose flour||2 Cup (32 tbs)|
Dissolve yeast in 1/2 cup water; stir in remaining water, flour, and sugar.
Cover with cheesecloth; let stand at room temperature for 5 to 10 days, stirring twice a day.
If room is warm, let stand the shorter time.
Cover; refrigerate till 12 hours before ready to use.
To keep Starter going: Add 3/4 cup water, 3/4 cup sifted all-purpose flour, and 1 teaspoon sugar to remaining starter after some is used.
Let stand at room temperature till bubbly and well fermented, at least 7 day.
Use or cover and refrigerate.
If not used within 10 days, add 1 teaspoon sugar; repeat every 10 days, but no more than 3 times before adding flour.