Sourdough Starter

Making a starter is very easy but will take about a week initially with less than ten minutes of actual work.  Once it is made though it can last for years with minimal care.

Utensils:

1.            Glass or plastic container large enough for about three cups of material.

2.            Wooden or plastic spoon or spatula.

3.            One cup measuring devise.

Ingredients:

1 cup   Unbleached flour (Bread flour, whole wheat flour, or all purpose flour work well)

1 cup   Warm water (not over 100 degrees)

Directions:

1.            Mix the water and flour together.

2.            Place the container in a warm place.  70 to 80 degrees is great.

3.            About every 24 hours throw half the starter away and add a half cup of flour and a half cup of warm water.  This is called “Feeding”.

4.            In about 3 or 4 days the starter will get a bubbly froth and it is done.

5.            Use it or cover it and refrigerate or freeze.  The cover should have a hole in it about the size of a small nail or wine cork screw.

6.            If you refrigerate don’t forget to feed it one a week like in step 3 above.

7.            If the starter develops a watery liquid on top just mix it in or pour it out.  This is called “Hooch”.  If your starter is very wet, throw the hooch away.  Normally though I mix it in.