Sourdough Basic Starter

(page 15 Sourdough Cookery 1981)

  • 2 cups flour
  • 3 tablespoons sugar
  • 1 envelope active dry yeast
  • 1/2 teaspoon salt
  • 2 cups lukewarm water (105 )
  1. Combine all ingredients.
  2. Beat with wooden spoon. (Fermentation will dissolve small lumps.)
  3. Cover.
  4. Place in warm, draft-free place (85 ).
  5. Let ferment 2 to 3 days.
  6. Stir mixture several times a day.
  7. Refrigerate.

To Use Sourdough Basic Starter

  1. Remove starter needed for recipe.
  2. Refrigerate remaining starter in container with hole in lid.
  3. Replenish every 7 to 10 days by stirring in equal amounts of water and flour, then leave out overnight.