Ingredients
- 1 envelope active dry yeast
- 2 cups water (warm)
- 2 cups all-purpose flour
How to Make
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Step 1: Place the warm water and yeast in a stone crock and mix to dissolve; stir in the flour.
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Step 2: Keep in a warm place for 4 days or until it is bubbly with a slight sour smell.
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Step 3: Store refrigerated.
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Step 4: Replace with equal parts water and flour every time you use it, always reserving enough to keep it going.
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NOTE: If your sourdough starter starts to smell too sour add a little bit of baking soda to it
We hope you enjoy this recipe!
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