- 6
Ingredients
- 1 envelope dry yeast
- 2 cups all-purpose flour
- 2 cups warm water
Preparation
Step 1
In a 1½ quart glass or earthenware container, mix together 1 envelope active dry years, 2 cups warm water, 2 cups flour, cover with cheesecloth. This keeps the bugs out but lets airborne yeasts make contact. Leave in a warm room for 48 hours. Stir 2 or 3 times. It will ferment, bubble and acquire a slightly sour smell. Makes 3 cups. To use, stir, then pour off as much of starter as recipe requires. After using some of the starter, add equal amounts of water and flour to remaining starter and leave out for 24 hours. Them store in refrigerator with loose-fitting lid.
*Note:*
Every week, take the starter out of the refrigerator, give it a good stir, discard 1 cup and then add 1 cup of flour and 1 cup of water. Stir to combine and then return to the refrigerator. After using the starter in a recipe, again add equal amounts of water and flour.