Sourdough Starter

By Hester

Ingredients

• 2 teaspoons granulated sugar
• 2 cups warm water
• 1 tablespoon active dry yeast
• 2 cups all-purpose flour
• 1/2 teaspoon salt

Preparation

Step 1

Stir sugar into warm water in medium bowl. Sprinkle yeast over top. Let stand for 10 minutes. Stir together to dissolve yeast.

Add flour and salt. Mix well. Pour int large ice cream pail or other 4 quart container. Do not use metal container. Cover top with 3 layers of cheesecloth.

Let stand at room temperature for 3 to 5 days. Stir 2 or 3 times each day. Mixture will “grow” in volume and look bubbly the first day, then settle. The mixture will also separate but stirring will bring it together.

Starter is ready when it has a “sour” not yeasty, smell. Mixture may now be kept in 2 quart jar or other plastic container. Cover and refrigerate.

TO REPLENISH STARTER:
For each 3/4 cup starter used, add 3/4 cup each, of flour and water and 1 teaspoons sugar. Mix well. Cover. Let stand at room temperature until bubbly. Refrigerate.