Sourdough Starter II


  • 2 cups all-purpose flour
  • 2 cups warm water (110 degrees F/45 degrees C)
  • 1 (.25 ounce) package active dry yeast
  • Directions

  • Step 1

    Mix together flour, warm water, and yeast in a large glass bowl.Let stand uncovered in a warm place over night or up to 48 hours.The longer the mixture stands, the stronger the ferment will be.


  • Step 2

    After fermenting, the starter is ready to use or to store covered in the refrigerator.Feed once or twice a week with 1 cup milk, 1 cup flour, and 1/4 cup sugar; allow the starter to rest at room temperature for several hours after feeding.

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