Sourdough Starter

Helen Matthews, Linville High School

  • 1 package active dry yeast
  • 1/2 cup very warm water
  • 2 cups lukewarm water
  • 1 Tbsp sugar
  • 1 Tbsp salt
  • 2 cup flour

Dissolve yeast in 1/2 cup very warm water. Stir well; add 2 cups lukewarm water, sugar and salt. Stir well. Stir in flour and mix well. Place mixture in a jar and cover with cheesecloth and leave at room temperature for 2 or 3 days until mixture begins to ferment. When it foams and bubbles, it is ready to use. It may be stored in the refrigerator until ready for use. After starter has been removed for baking, add 1 cup lukewarm water, 1/2 cup flour and 3 teaspoons sugar for each cup starter removed.

Mix well; cover jar and let stand until ready to use again.

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