This site is a repository of recipes that I have collected over the years and is simply a place for me to store them for my own use. Whenever possible the original source for the recipe has been listed, however sometimes this just isn't possible. It is not my intent to claim any of these recipes as my own. Full disclaimer is here.

Sourdough Starter

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2 Cup(s) all purpose flour
2 1/4 Teaspoon(s) active dry yeast
2 Cup(s) warm water

In a 2-quart or larger container, combine all-purpose flour and yeast. Gradually add water to dry ingredients and beat until smooth. Cover loosely; let stand in a warm place until bubbly and sour smelling, about 2 to 4 days. Transfer to a 2-quart or larger plastic container with tight-fitting lid. Refrigerate until ready to use.
To keep starter alive: Once a week stir in 1 tablespoon all-purpose flour and 1 tablespoon lukewarm water (105 to 115oF). Beat until smooth. Cover loosely and let stand until bubbly, 12 to 24 hours. Cover tightly; refrigerate until ready to use.

To replenish starter: For each 3/4 cup [1 1/4 cups] of starter used, add 2/3 cup [1 cup] all-purpose flour and 2/3 cup [1 cup] lukewarm water (105 to 115oF). Beat until smooth. Cover loosely and let stand until bubbly, 12 to 24 hours. Use or cover tightly and refrigerate until ready to use.

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