Sourdough Starter

Sourdough Starter

1 (.25 ounce) package active dry yeast
2 cups warm water
2 cups all-purpose flour

In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2
cups all purpose flour and cover loosely.
Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and
humidity of kitchen, times may vary. Place on cookie sheet in case of overflow.
Check on occasionally.

When mixture is bubbly and has a pleasant sour smell, it is ready to use. If
mixture has a pink, orange, or any other strange color tinge to it, THROW IT
OUT! and start over. Keep it in the refrigerator, covered until ready to bake.

When you use starter to bake, always replace with equal amounts of a flour and
water mixture with a pinch of sugar. So, if you remove 1 cup starter, replace
with 1 cup water and 1 cup flour. Mix well and leave out on the counter until
bubbly again, then refrigerate. If a clear to light brown liquid has accumulated
on top, don't worry, this is an alcohol base liquid that occurs with
fermentation. Just stir this back into the starter, the alcohol bakes off and
that wonderful sourdough flavor remains! Sourdough starters improve with age,
they used to be passed down generation to generation!