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  Active dry yeast 1
  Warm water 2 1⁄2 Cup (40 tbs)
  All purpose flour 2 Cup (32 tbs)
  Salt 1 Tablespoon
  Sugar 1 Tablespoon

Add yeast to 1/2 cup of the warm water and let stand 5 minutes.
Stir in remaining ingredients until smooth.
Place in a 4-quart earthenware bowl or crock and cover loosely; do not use a metal container.
Let stand in a warm place (about 80°) 3 days, stirring daily.
By this time the starter should be bubbling and smell fermented.
When some of starter is used, replenish remainder with equal amounts of flour and water; cover and store in the refrigerator for future use.
If used and replenished weekly, starter will keep indefinitely.

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