Tuesday, October 20, 2009

Sourdough Starter

Sorry Sunny, I forgot. Essential to any sourdough recipe is the starter. It is very simple.

2 cups flour
2 cups warm water
1 package active dry yeast

Dissolve yeast in water and let stand for 5 minutes. Add flour and mix until smooth. Cover loosely and place in a warm place (80-90 degrees) to ferment for 48 hours.

It will keep for about 2 weeks in the fridge.
Yields 3 cups

1 comment:

  1. Thank you so much Jenn!

    I really just leave it out for 48 hours? eek!