Great Sour Dough Starter
2 c Lukewarm water @ 110 deg-F.
1 ea pkg. active dry yeast
1/2 tb Sugar or honey
2 c Flour
Pour water into a crockery or glass container.
Add yeast & stir until disolved.
Add flour & sugar then beat until mixture is smooth.
If there are lumps repeat beating in about 10 mins.
Cover container with cheesecloth & place in a warm location for 12-24 hrs.
The starter is sometimes called a sponge.
Now it is ready to use.
After 2 days or so remove cheesecloth.
Cover container & store in the refrigerator until the next use.
To get an excellent as well as an authentic sourdough taste, starter must be kept going for a period of time such as 30-90 days or more. You can do this easily by saving about a 1 tb of the starter to use when you make up the next batch. Simply add equal parts warm water & flour then add your reserved starter.
ORIGIN: Doc's Kitchen Tampa-FL, circa 1991
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Comments: 6
Lynn, the Friendship Stater recipe I had was different from the sourdough one. Do you still have yours?