1 Envelope dry yeast
1 tb Sugar
2 c Warm water (105 – 115 F)
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.