Sourdough Starter - active dry yeast

Method

• Stir warm water with other ingredients, blending well with whisk or wooden spoon.
• Cover mixture loosely with plastic wrap and let stand at room temperature for 5 days, stirring at least once a day.
• After 5 days, the starter may be refrigerated in a covered container for a week or two.
• Be sure to open container regularly to release built up gases.
• Use the starter in any sourdough recipe.
• After using, it may be replenished by adding 3/4 cup plain flour, 1 1/2 teaspoons of sugar and 1 1/2 cups warm water.
• Let stand for 2 to 3 days at room temperature before using.
• Replenish every couple of weeks and stored in the refrigerator.
• The starter will last almost indefinitely.