| Dissolve yeast in 1/2 cup of
spring
warm water, not too hot. Mix the remaining ingredients.
Then add to yeast mixture. Let stand in a glass jar
covered with a coffee filter outside of the refrigerator
for five days to ferment. Stir at least once a day.
The coffee filter
will allow wild yeast in the air to enter your jar.
After the five days, use one cup
of starter only to feed your starter at least twice a day for 30 days. Throw
away all excess starter before each feeding. The starter
needs 30 - 60 days before it is mature. Once
your starter is mature, you may refrigerate it and then feed it
at least once a week before baking.
Tips:
Chlorine can kill yeast, so never use tap water with
chlorine. Spring water is best.
The sourdough flavor will become stronger as the starter
matures. Mature starter may be kept outside the
refrigerator for long periods of time with once a day
feedings. Refrigeration can retard the maturing
process, so try to delay refrigeration as long as
possible. Refrigeration is for your convenience
only, not for the starter. If you must
refrigerate your starter during the maturing process,
always feed the starter twice a day the first day outside
the refrigerator. Starter may be frozen if you are unable to feed it for
long periods of time. If you freeze your starter, return
to your twice a day feedings outside the refrigerator for
several days whenever you want to revive it and start baking
again. |
