Simple Sourdough Starter
1 package or cake of yeast
1 cup warm water
1 cup flour
In a glass jar crumble yeast. Never use a metal bowl. Add water and stir
until dissolved. Stir in flour until smooth. Cover loosely and let stand at room
temperature for 24-48 hours. It can be kept in the refrigerator, but do not freeze.
Always leave 1 or more cups of starter in the jar for the next time. To keep a
supply of the sourdough starter, add equal amounts of water and flour to
original jar. Beat well and keep in a cool place until you use it next.
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