1 Tbsp yeast
2 c water
2 c white flour
Combine all ingredients (in a non-metal container). Cover loosely with plastic wrap and allow to sit at room temperature for at least 48 hours, until it foams and develops a pleasantly sour smell. Cover with plastic wrap and refrigerate.
Each time you remove some starter, you need to “feed” it. Just add back 1 ½ c water and 1 ½ c flour, stir, cover loosely, and return start to the refrigerator. *If you don’t use dump 2 cups every 2 weeks and feed starter to keep it active.
|This is what the starter will look like when ready to use ... it is bubbly and has a very "sour" smell.|
Sourdough Bread (2 loaves):
5 ½ c flour (can sub whole wheat for 1 or 2 cups)
2 c starter
1 Tbsp salt
1 c water
Dissolve the salt in the water in a mixing bowl. Add the starter and then the flour. Use dough hook. Cover with a damp cloth and let rise overnight at room temp. The next morning, punch down risen dough and divide in half. Shape each half into a round loaf, make an X-shaped slash on each top, and place the two laves on a greased baking sheet. Cover with a damp towel and allow to rise at room temp for about four more hours. Place a pan of water on the bottom rack of the oven and preheat to 400 degrees. Bake for 35 minutes.
P.S. I will add pictures once I start my new batch!