Getting started on the 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.

Sourdough Starter

1/2 cup warm water*, 105° to 115°F / 40° to 45° 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons 2 cups warm water, 105° to 115°F / 40° to 45° 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.

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