Sourdough Starter #1 (jvb)

Ingrients & Directions 2 c Flour 2 1/2 c Lukewarm water 1 tb Dry yeast Mix in a non-metallic container. Let stand 24 hours (loosely covered) at room temperature. Feed with equal parts white flour and water after every use. Keep in the refrigerator and use weekly. Else store in […]

Ingrients & Directions


2 c Flour
2 1/2 c Lukewarm water
1 tb Dry yeast

Mix in a non-metallic container. Let stand 24 hours (loosely covered)
at room temperature.

Feed with equal parts white flour and water after every use.

Keep in the refrigerator and use weekly. Else store in freezer.

Bring to room temperature before use.

Yields
1 Servings

RobinDee

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