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Sourdough Starter

1 package Dry Active Yeast, 0.25 Ounce Packet
2 cups Warm Water (110 degrees F)
2 cups All-purpose Flour
4 cups To 7 Cups Flour
4 cups To 7 Cups Water


In a large glass bowl, combine warm water, yeast, and flour. Place a clean towel over bowl and place in warm dry place. I placed mine in the oven with the light on (no, I did not use it for a few days). Every 24 hours, discard 1/2 of the mixture and then add 1 cup flour and 1 cup warm water. Re-cover and return to a warm dry place. If a liquid layer forms on top of mixture, stir it in prior to each feeding. After 4-7 days of feedings, mixture will begin to bubble and develop a sour smell as the starter ferments. This means that your starter is done fermenting! At this time, the starter is ready to use! Place mixture in a glass jar and place in refrigerator. After each use, replace the amount of mixture that was removed with equal parts flour and water (if you use 1 cup replace with 1 cup flour and 1 cup water this will increase the size of your starter!). If not used, feed mixture weekly in the same way you did feedings, by discarding 1/2 of mixture and replacing it with equal parts flour and water. Make sure you record the date of your starter (for your children). It will get better with age!

Source: tastykitchen.com