2 cups warm water
2 1/4 teaspoons active dry yeast
2 cups all-purpose or bread flour
Directions: one line for each direction. When saved the lines will be numbered.
In a 2-quart glass bowl, mix yeast and warm water; let stand 10 minutes. Cover tightly with plastic storage wrap and let stand in warm place for 24 hours. Stir mixture and reseal with plastic wrap. Place mixture in warm place for 2 to 3 days or until it bubbles and smells sour. Refrigerate sourdough starter.
After using a portion of the starter, replenish it with equal parts flour and warm water. Let sit 4 to 5 hours until it bubbles. Store in glass container in refrigerator.
HINTS FOR SUCCESSFUL SOURDOUGH BAKING:
1. Always make starter in a glass container. Never store it in metal or use metal utensils. The starter will react to the metal.
2. All ingredients, including the starter, should be at room temperature. Cold ingredients will slow down the starter's action.
3. When using starter, always replenish it. Let it stand at room temperature for 4 to 5 hours until mixture bubbles. Seal it and refrigerate.
4. If starter separates, stir until blended before using.
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Added On: February 29, 2008
* Regal Corporation (ABM recipe collection) at http://www.regalware.com
