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Sourdough Starter 2



  • 1 package active dry yeast
  • 2 1/2 cups warm water (110 degrees F)
  • 2 cups all-purpose flour, unsifted
  • 1 tablespoon granulated sugar


  1. 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.
  2. When fermentation has occurred, refrigerate starter until needed.

To renew starter after using portions

  • 3/4 cups all-purpose flour
  • 3/4 cup water
  • 1 teaspoon granulated sugar
  1. 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.
  2. Cover loosely and refrigerate. If not used within 10 days, stir in 1 teaspoon sugar.
  3. Repeat the addition of 1 teaspoon sugar every 10 days.

ALWAYS stir the mixture with a wooden spoon. Do not use a metal spoon.

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