Here’s the recipe for the starter, in case you want to make your own Sourdough bread next week.
Bread recipes will be posted soon. Now I’m going to get started baking! 😉
1 Tbsp Dry Active Yeast
2 1/2 cups warm Water (110 degrees)
2 cups All Purpose Flour
1 Tbsp Sugar
Soften the yeast in 1/2 cup of the warm water for about 5 minutes.
Stir in the remaining 2 cups of water, flour and sugar. Beat until smooth.
Cover with cheesecloth and allow to sit at room temperature for 5 to 10 days. Stir 2 to 3 times daily.
After 10 days cover and refrigerate until ready to use.
Most recipes will call for 1 cup of Sourdough Starter, so you will have some left over. You can keep your starter going by adding 1 cup of water, 1 cup of all-purpose flour, and 1 teaspoon of sugar to the remainder. Cover with cheesecloth and let it stand at room temperature until it is bubbly (1 to 2 days). Then cover and refrigerate until ready to use.
If you do not use the Starter within 10 days, add 1 teaspoon of sugar, stir and continue to refrigerate. Add sugar every 10 days.