Sourdough Starter II
Ingredients
- 2 cups all-purpose flour
- 2 cups warm water (110 degrees F/45 degrees C)
- 1 (.25 ounce) package active dry yeast
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Instructions
- Mix together flour, warm water, and yeast in a large glass bowl. Let stand uncovered in a warm place over night or up to 48 hours. The longer the mixture stands, the stronger the ferment will be.
- After fermenting, the starter is ready to use or to store covered in the refrigerator. Feed once or twice a week with 1 cup milk, 1 cup flour, and 1/4 cup sugar; allow the starter to rest at room temperature for several hours after feeding.
Source
Original recipe: View Original