Sourdough Yeast Starter Recipe

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Sourdough Yeast Starter Ingredients

1 package dry yeast
2 cup warm water
2 cup flour

A Recipe for
Sourdough Yeast Starter

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking.
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Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on.
George Bernard Shaw

Anyhow, the hole in the doughnut is at least digestible.
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If the headache would only precede the intoxication, alcoholism would be a virtue.
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Sourdough Yeast Starter

Other things are just food. But chocolate's chocolate.
Patrick Skene Catling

Sourdough Yeast Starter Directions

1. Empty yeast into mixing bowl and stir in warm water until
dissolved. Add flour and stir until well blended. Cover with
plastic wrap and allow to stand at room temperature (or in oven
out of drafts) for at least 48 hours, or until hooch (clear liquid)
forms on top. 2. Store in refrigerator in a jar with a loose
fitting lid (I like to use
a plastic peanut butter jar) . Renew monthly by adding alternately
1 cup of water or 1 cup of milk, and 1 cup of flour. 1/4 cup of
sugar may be added every other month to add to the fermentation. 3.
Always save at least one-cup of the fermented mixture to use as
on-going starter. If recipe calls for 3 cups of starter, add 3 cups
of milk (or water) and three cups of flour. Allow to stand until
clear liquid forms on top. Save 1-cup for future use and use the
extra 3 cups in the recipe.

Serves: 1

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Sourdough Yeast Starter Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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