Sour Dough Starter
Ingredients
2 cups flour
3 Tbsp sugar
1 envelope yeast
1/2 Tsp salt
2 cup water - 105-110 deg
Directions
Combine all ingredients in a large glass or plastic bowl(NO METAL)
Beat with a wooden or plastic spoon (NO METAL).
Cover bowl and set in a draft free place.
Let ferment for 2-3 days,stirring several times throughout each day.
Remove enough starter to make your bread.
Refrigerate the remaining starter in a plastic container with a lid that has a small hole in it.
Replenish every 7-10 days by stirring in equal amounts of water and flour.
After replenishing, let stand at room temperature overnight then return to fridge.
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