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Sourdough Starter from scratch

Source of Recipe

Shanny


List of Ingredients

1 pkg. active dry yeast
2 cups lukewarm water - 85F
2 cups all-purpose unbleached flour
pinch of citric acid


Recipe

Combine ingredients in a large crock or wide-mouth glass jar big enough for about double the amount of ingredients - it will expand a LOT. Stir with a wooden spoon until well mixed; cover with cheesecloth secured with a rubberband and allow to stand at room temperature or higher (about 85F is best) for several days, stirring it down once each day. Even if a crust forms on top, stir that down also. After a few days it will begin to bubble up and smell very yeasty and sour - that's when it's done! Use it right away or store it in the refrigerator until you're ready to bake.

To replenish the starter if you don't use it every week, you need to discard all but one cup of it, which you then add to another one cup of flour and one cup of water and let it stand at room temperature overnight before refrigerating it again.

To increase amount of starter, add more flour and water.