Ingredients
- yeast
- water
- flour
- honey
Preparation
Step 1
In a large bowl dissolve 1 package active dry yeast in 1/2 cup warm water (105 to 115 degrees). Stir in 2 cups warm water , 2 cups all-purpose flour and 1 tablespoon honey. Beat until smooth. Cover the bowl with cheesecloth. Let stand at room temperature for 5 to 10 days or until the mixture has a fermented aroma, stirring 2 to 3 times a day. (Fermetation depends room temperature; a warmer room hastens fermentation).
To store, transfer the sourdough starter to a jar. Cover with cheesecloth and refrigerate. Do not cover tightly with a lid.
To use the starter, bring the desired amount to room temperature. Replentish the starter after each use by stirring in 3/4 cup all-purpose flour, 3/4 cup water, and 1 teaspoon honey into the remaining starter. Cover, and let stand at room temperature at least one day or until bubbly. Refrigerate for later use.
If the starter isn't used within 10 days, stir in 1 teaspoon honey. repeat every 10 days unless replentished.