- 1 tsp sugar
- 1/2 cup lukewarm water
- 2-1/4 tsp yeast (1/4 oz)
- 3 cups lukewarm water
- 1 tbsp salt
- 1 tbsp sugar
- 3 cups unsifted all purpose flour
In a large glass, ceramic or plastic bowl (not metal), dissolve the sugar in the 1/2 cup lukewarm water; sprinkle yeast on top and let stand for 10 minutes. Stir with fork. Stir in remaining ingredients. Cover and let stand at room temperature for 3 days, stirring down batter each day.
Use 3 cups of starter for Sourdough Bread (see separate recipe). To remaining starter add 1 tsp sugar, 2 cups lukewarm water and 2 cups all purpose flour. Let stand at room temperature for one day, then pour into clean glass jar, seal and refrigerate. Use for another batch of bread. Bread may be made repeatedly when starter is added to and refrigerated as above.
Bring to room temperature and allow mixture to become bubbly and “alive” before using.