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Start with a package of active dry yeast. Empty this into a bowl and add 1/3 cup warm (110 degree) water. Then gradually stir in 3/4 cup of warm water and 3/4 cup of flour. You want the sourdough starter to have the consistency of cake batter. Place the starter mixture in a glass jar or ceramic crock and cover the top with a thin kitchen towel. Secure the towel with a rubber band. Put the container in a warm place, but not in direct sunlight. For the next three days, add 1/2 cup of warm water and a small amount of flour to the container and stir well. You are aiming to keep the starter at the same thickness, but to increase the total amount of the starter. Smell the starter after a few days and you will notice that it is becoming sour. That sour smell means it is ready to use. Be sure to save a small amount of your starter and you can continue the process to ensure that you will have a never ending supply of sourdough starter. Discard your starter if it turns green or appears to be moldy. |
