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sourdough Starter 1 Package Active Dry Yeast
2 1/2 Cups Warm Water (110 Degrees F)
2 Cups All-purpose Flour, Unsifted
1 Tablespoon Sugar in A 6-cup Glass Or Ceramic Container Soften Yeast In 1/2 Cup Warm Water. Stir In Remaining 2 Cups Water, Flour And Sugar. Beat Mixture Until Smooth. Cover Loosely With Cheesecloth, Folded Into Several Thicknesses And Let Stand At Room Temperature Until Bubbly. This May Take 5 To 10 Days, Depending Upon The Temperature Of The Room - The Warmer The Room, The Shorter The Time For Fermentation. During This Time, Stir 2 Or 3 Times A Day. The Starter Will Develop A Strong "sour" Odor As It Ferments. When Fermentation Has Occurred, Refrigerate Starter Until Needed. to Renew Starter After Using Portions
3/4 Cup All-purpose Flour
3/4 Cup Water
1 Teaspoon Granulated Sugar add The Above To The Remainder Of The Old Starter For Each Cup Of Starter Used. Stir Well. Let Stand At Room Temperature Until Bubbly, At Least 1 Day. Cover And Refrigerate. If Not Used Within 10 Days, Stir In 1 Teaspoon Sugar. Repeat The Addition Of 1 Teaspoon Sugar Every 10 Days. |
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