Dian's Sourdough Starter

2 cups warm water
1 package active dry yeast
2 cups all-purpose flour

Put all ingredients into a blender container. Cover and blend until smooth. Pour into a 2 quart non-metallic bowl, cover with wax paper and a towel. Let set at room temperature for 48 hours. Stir 2 or 3 times. After 48 hours, cover with a tight-fitting cover and refrigerate.

To Use:
Stir, then measure out as much as the recipe requires. Then add equal parts of flour and water to the remaining starter. Use a blender or mixer to mix the flour and water to a smooth consistency before adding it to the starter. Let stand, covered, for 5-6 hours until it bubbles, then cover tightly and refrigerate. Always add flour and water after using some of the starter.

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