1 Envelope dry yeast 2 c Warm water (105 – 115 F)
1 tb Sugar 2 1/2 c All-purpose flour
Makes about 3 cups
Sprinkle yeast and sugar over water in large bowl; stir to dissolve. Let
stand until foamy, about 5 minutes. Add flour and whisk until smooth.
Cover bowl with plastic wrap. Let stand in warm draft-free area until sour
aroma develops, stirring daily, 2 to 3 days. Cover tightly and refrigerate.
(If not used at least once a week, pour off 1 cup starter and replenish as
below.) Bring to room temperature and stir before using.
To replenish starter: For each 1 cup used, add 1 cup warm water, 1 cup
all-purpose flour and 1 tsp sugar to starter. Whisk until smooth. Cover
with plastic wrap. Let stand in warm draft-free area overnight. Stir.
Cover and refrigerate.
Yields
3 servings