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Instructions |
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Mix flour and yeast in 4 quart or larger container. Gradually beat in water until smooth. Cover loosely with plastic wrap and let stand in warm place for 2-4 days or until bubbly (and sour smelling). Transfer to 2 quart or larger plastic container with tight fitting lid. Refrigerate until ready to use.
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TO KEEP STARTER ACTIVE-
Once a week, beat in 1 T. flour and 1 T warm water until smooth. Cover loosely and let stand in warm place 12-14 hours or until bubbly. Cover tightly and refrigerate.
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TO REPLENISH STARTER-
For each 1 1/2 c. of starter used, beat in 1 1/3 c. flour and 1 1/3 c. warm water until smooth. Cover loosely and let stand in warm place 12-24 hours or until bubble. Cover tightly and refrigerate.
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Serving
Suggestions |
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This can be used to make sourdough bread or pizza crust.
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Originally Submitted
7/2/2011
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