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Basic Sourdough Starter

Anonymous Fri Oct 07 15:29:00 2005

2 c All-purpose flour

3 T Sugar

1 pk Active dry yeast

1/2 t Salt, if desired

2 c Warm water (105 F)

In a 4 or 6 cup plastic pitcher with a strainer in lid or in a large bowl, combine all ingredients. Beat with a wooden or plastic spoon. Fermentation will dissolve small lumps. Cover pitcher with lid, turning, turning strainer in lid to pouring lip. Cover bowl with a cloth. Set in a warm place free form drafts (85 F). Let ferment 2 to 3 days. Stir mixture several times each day. TO USE: Remove starter needed for recipe. Refrigerate remaining starter in pitcher or in a plastic container with a lid that has an air vent or hole in it. Label container with contents. Replenish every 7 to 10 days by stirring in equal amounts of water and all-purpose flour. After replenishing, let stand at room temperature overnight. Return to refrigerator. If a clear liquid forms on top, stir back into starter. Makes 3 to 4 cups. From: Mrs Gee@aol.Com

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