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Sourdough Starter

See original recipe at: brighteyedbaker.com
kept byTingaling
recipe bybrighteyedbaker.com
Notes: 

Feed every two weeks by removing one cup of starter and use for baking. Replace with 1 cup all purpose flour and half cup water. Stir and smooth it down. Leave out for 12 hours before putting in fridge.

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Ingredients: 

2 cups warm water
1 tbsp sugar or honey
1 tbsp active dry yeast
2 cups all purpose flour

  1. In a large glass or ceramic bowl, stir honey or sugar into water until dissolved
  2. Slowly add flour into mixture, whisking to combine.  Cover with a dishcloth that can get dirty so that yeast from air can help to grow it
  3. Leave your starter to sit out in your kitchen, stirring once a day to incorporate the liquid that forms on top.  Once it has stopped bubbling, stir once more then store in fridge (airtight).
See original recipe at brighteyedbaker.com

 

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