Sourdough Starter

Ingredients:

• 1 package active dry yeast
• 2 1/2 c. warm water (105-115 degrees)
• 2 c. all-purpose flour/span>
• 1 T. sugar or honey

1.  Dissolve the yeast in 1/2 cup of the warm water.

2.  Whisk together the remaining warm water, flour, sugar or honey, and dissolved yeast mixture.

3.  Cover the sourdough starter with cheesecloth and let stand at room temperature for 5-10 days, stirring three times daily. The starter is ready for use when it smells fermented and the vigorous bubbling ceases.

When your sourdough starter is done fermenting, you may store it in the refrigerator in a covered glass container.  I use a mason jar.

How to Use Your Sourdough Starter:

1.  To use your starter, first stir it up. Then measure out the amount of cold starter that you need, and then let it stand at room temperature for 30 minutes before proceeding with your recipe.

2.  Replenish your starter by adding 3/4 c. all-purpose flour, 3/4 c. water, and 1 t. sugar or honey to remaining starter. Let stand at room temperature for a day, and then you can cover and place it back in the refrigerator.

NOTE:  If you don't use your starter within 10 days, stir in an additional teaspoon of sugar or honey every 10 days to feed the yeast.