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Sourdough Starter (P, TNT)
Source: Unknown
Yield: approximately 2 cups

1 cake yeast, or 1 packet active dry yeast
2 cups warm water
2 cups flour

Dissolve cake yeast in a warm mixing bowl with warm water. Then stir in flour and mix until well blended.

Pour into warm glass container or earthenware crock and cover loosely with plastic wrap.

Let stand at room temperature for 24 - 36 hours. The starter will then be "Active". It will bubble and yellowish liquid forms on top.

Store with loose fitting lid in refrigerator (still keep the plastic wrap on top too).

Before preparing dough, take out the amount you need and allow to sit overnight.

Whenever part of the starter is used for baking it must be replenished. The night before, when the container is removed from the refrigerator, simply add the same amount of flour the same amount of water. Let stand again overnight.

Following this procedure ensure unbroken generations of Starter.

Posted by Rina Perry

Nutritional Info Per Serving: N/A