Cookbook:Sourdough Starter (recipe)

Cookbook | Ingredients | Recipes

Ingredients

• 2 cups all-purpose flour
• 2 cups water, boiled and cooled

Procedures

1. Mix ½ cups of the water with ½ cup of the flour in a bowl.
2. Cover the bowl with a dish towel in a warm place (~70–80°F) and place in an open, clean spot on the counter to catch wild yeast floating in the air.
3. On the second day, add ½ cup flour to the mix and enough water to make it like a thick pancake batter. It should have had a few bubbles on the surface before you fed the mix.
4. On the third day, the starter should have a lot of bubbles all over coming up from deep inside. Feed it again with ½ cup flour and water.
5. On the fourth day, when it is very bubbly, you can start making bread with it and feed it again with flour and water. If you don't have a lot of bubbles you may need to keep going for a few more days or start all over with a clean bowl.

Notes, tips, and variations

• Repeat the boiling and cooling of the water every day to make sure it's sterilized.