Sourdough Starter

Submitted by: Esther Nelson
Rated: 5 out of 5 by 11 members Yields: 15 servings"Make your starter in
a glass container and store in the refrigerator after fermentation has
occurred."

1 (.25 ounce) package active dry yeast
2 cups warm water
2 cups all-purpose flour

In large non-metallic bowl, mix together dry yeast, 2 cups warm water,
and 2 cups all purpose flour and cover loosely. Leave in a warm place
to ferment, 4 to 8 days. Depending on temperature and humidity of
kitchen, times may vary. Place on cookie sheet in case of overflow.
Check on occasionally. When mixture is bubbly and has a pleasant sour
smell, it is ready to use. If mixture has a pink, orange, or any other
strange color tinge to it, THROW IT OUT! and start over. Keep it in the
refrigerator, covered until ready to bake.

When you use starter to bake, always replace with equal amounts of a
flour and water mixture with a pinch of sugar. So, if you remove 1 cup
starter, replace with 1 cup water and 1 cup flour. Mix well and leave
out on the counter until bubbly again, then refrigerate. If a clear to
light brown liquid has accumulated on top, don't worry, this is an
alcohol base liquid that occurs with fermentation. Just stir this back
into the starter, the alcohol bakes off and that wonderful sourdough
flavor remains! Sourdough starters improve with age, they used to be
passed down generation to generation!

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