Ingredients
- 1 package active dry yeast
- 2 1/2 cups 110 TO 115 DEGREES water
- 2 cups all-purpose flour
- 1 tablespoon sugar or honey
Preparation
Step 1
DISSOLVE YEAST IN 1/2 CUP WATER. STIR IN REMAINING 2 CUPS WATER, FLOUR AND SUGAR OR HONEY.
BEAT UNTIL SMOOTH..COVER WITH CHEESECLOTH. LET STAND AT ROOM TEMPERATURE FOR 5 TO 10 DAYS UNTIL BUBBLY.
STIR 2 TO 3 TIMES EACH DAY. (FERMENTATION TIME DEPENDS ON ROOM TEMPERATURE. A WARMER ROOM HASTENS THE PROCESS).
TO STORE, TRANSFER STARTER TO A JAR AND COVER WITH CHEESECLOTH AND REFRIGERATE. DO NOT COVER JAR TIGHTLY WITH A METAL LID.
TO USE STARTER, BRING DESIRED AMOUNT TO ROOM TEMPERATURE. TO REPLINISH STARTER AFTER USING, STIR 3/4 CUP ALL-PURPOSE FLOUR, 3/4 CUP WATER,
AND 1 TEASPOON SUGAR OR HONEY INTO REMAINING AMOUNT. COVER AND LET STAND AT LEAST 1 DAY OR UNTIL BUBBLY. REFRIGERATE FOR LATER USE.
IF STARTER ISN'T USED WITHIN 10 DAYS, STIR IN 1 TEASPOON SUGAR OR HONEY. REPEAT EVERY 10 DAYS UNTIL USED.