Sourdough Starter 2
Getting started on a sourdough starter might seem daunting, but once you have it going, it could potentially last for years. Years of sourdough bread, sourdough pancakes and more.
1/2 cup warm bottled spring water*
1 (0.25-ounce) packet active dry yeast, or 2 1/4 teaspoons
2 cups warm water
2 1/2 cups unbleached all-purpose flour
2 tablespoons granulated sugar
- Sprinkle yeast over 1/2 cup warm water, stirring to moisten yeast; allow yeast to foam, about 5 minutes. Combine flour, sugar and remaining warm water in a small bowl, stirring until smooth. Add yeast mixture; transfer resulting mixture into a glass container or crock. Cover container opening with cheesecloth; set aside at room temperature for 5 days. Refrigerate mixture for 2 more days. Mixture is now ready to use.
- As you use starter, replenish it by replacing each 1/2 cup of starter with 1/2 cup of flour mixed with 1/2 cup of lukewarm water. Even if starter is not used, it should be stirred once a day and 'fed' once a week with 1/2 cup flour mixed with lukewarm water.
- Store starter in refrigerator.
*Do not use chlorinated tap water or distilled water. Use bottled spring water.