Sourdough Starter
- 1 pkg. active dry yeast
- 2 cups water, warmed to 110-115 degrees F
- 2 cups flour, all purpose
- whole wheat
- 1 tbsp. sugar
- honey
- Dissolve the yeast in 1/2 cup water.
- Stir in the remaining 1 1/2 cups of water, the flour and sugar or honey.
- Beat until smooth and well-blended.
- Cover with a plastic wrap and let stand for about 48hrs.
- Stir the mixture 2 or 3 times each day.
- When properly fermented and (sour) it will be buffly on top.
- This might take up to a week,depending on humidity and room temperature.
- Store the starter in the refrigerator, cover with cheesecloth or a loose plastic wrap.
- Do not seal tightly as will blow lid off and make a mess in fridge.
- When part of the starter is removed, add 1 cup flour and 1 cup warm water and 1 teaspoon of sugar or honey, stirring to blend well and let stand at room temperature until the fermentation is resumed.
- Note: Don't worry about the lumps as will smooth out when ferments.
- The starter may be used and replenished indefinitely, and it improves with age.
active dry yeast, water, flour, whole wheat, sugar, honey
Taken from www.foodgeeks.com/recipes/278 (may not work)