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Basic Sourdough Starter
2 cups all-purpose flour
1 tsp. salt
3 T.sugar
1 T. dry yeast
2 cups lukewarm water
With a wooden spoon, stir dry ingredients in a large mixing bowl,' gradually add lukewarm water. Stir until mixture resembles a smooth paste. Cover with a towel and set in warm place to sour. Stir mixture several times a day. In 2 or 3 days, sourdough will be ready. Store in a heavy plastic container, with a hole punched in the lid to allow gas to escape.
To make a batter for a sourdough recipe, take 1 cup starter and combine with 1 cup all-purpose flour and 1 cup lukewarm water. Mix well with a wooden spoon. Don’t worry about lumps in the mixture; fermentation will dissolve them within a few hours. Cover with a towel or plastic wrap and set in a warm spot several hours or overnight. Before adding additional ingredients to recipe, return at least 1/2 cup of mixture to sourdough container stored in refrigerator to replenish starter.
If starter is not replenished at least once a week, add 1/2 cup each of lukewarm water and all-purpose flour to container. Mix; leave out of refrigerator overnight, covered with a towel or plastic wrap. Next morning, stir down mixture, cover with lid and return to refrigerator until needed.
Occasionally, pour all of sourdough starter into a mixing bowl. Wash container to remove flour buildup. To replenish, add equal portions of flour and water, cover and let stand in a warm spot overnight. ’
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