- 1 package active dry yeast
- 2 1/2 cups
warm water (110 degrees F)
- 2 cups all-purpose flour, unsifted
- 1 tablespoon
To renew starter after using portions
- 3/4 cup all-purpose
- 3/4 cup water
- 1 teaspoon granulated sugar
- Sourdough Starter: 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: Add the thee ingredients 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.