Sourdough Starter

• 1 package Dry Active Yeast, 0.25 Ounce Packet
• 2 cups Warm Water (110 degrees F)
• 2 cups All-purpose Flour
• 4 cups To 7 Cups Flour
• 4 cups To 7 Cups Water

1. In a large glass bowl, combine warm water, yeast, and flour.
2. Place a clean towel over bowl and place in warm dry place.
3. I placed mine in the oven with the light on (no, I did not use it for a few days).
4. Every 24 hours, discard 1/2 of the mixture and then add 1 cup flour and 1 cup warm water.
5. Re-cover and return to a warm dry place.
6. If a liquid layer forms on top of mixture, stir it in prior to each feeding.
7. After 4-7 days of feedings, mixture will begin to bubble and develop a sour smell as the starter ferments.
8. This means that your starter is done fermenting!
9. At this time, the starter is ready to use!
10. Place mixture in a glass jar and place in refrigerator.
11. After each use, replace the amount of mixture that was removed with equal parts flour and water (if you use 1 cup replace with 1 cup flour and 1 cup water this will increase the size of your starter!).
12. If not used, feed mixture weekly in the same way you did feedings, by discarding 1/2 of mixture and replacing it with equal parts flour and water.
13. Make sure you record the date of your starter (for your children).
14. It will get better with age!

active yeast, water, allpurpose, flour, water

Taken from tastykitchen.com/recipes/homemade-ingredients/sourdough-starter-2/ (may not work)