Sourdough Starter From Flakes

Step 1: First Feeding: In a glass or plastic bowl (never use metal) add the dried starter flakes, 1/2 cup of lukewarm (bottled) water and stir(using a plastic or wooden spoon)to dissolve the flakes. Stir in 1/2 cup of flour. Note: If you wish a stronger flavor add one or two tablespoons of rye flour to the first feeding. Cover loosely and place in a warm draft-free area. Allow the starter to proof for 8-14 hours (mixture should become very bubbly (don't worry if you see no activity, just continue with second feeding).

Step 2: Second Feeding: Stir down the starter and add 1 1/2 cups lukewarm water and 1 1/2 cups flour. Stir vigoursly. Cover loosely and place in a warm, draft-free area and allow to proof for 8-14 hours, until bubbly. You should now have approximately 2 cups of active starter that is ready to use. The first time you might want to try it with waffles, pancakes or cake. The flavor will improve with time. Besure to save 1/4 cup of starter in a clean glass or plastic container with a lid and refrigerate for future use. Note: At this point I suggest making some flakes as a back up -- see Preserving Starter below.

Step 3: Care and Feeding: The starter will get better with time, so take good care of it! If the starter is not used at least every 14 days, then it must be 'fed'. When feeding, the water should be at least 50% more than the starter. As an example, if you have 1/4 cup of starter you'll have to add at least 1/2 cup of water and flour to the mixture. After thoroughly stiring, cover the bowl with plastic wrap or towel and place in a warm draft-free place for 12 to 24 hours, stirring at least every 12 hours. The starter should be bubbly and have a plesant sour (yeasty/beer) aroma when it's ready. Either use or pour the starter into a clean glass or plastic container, with a lid, and refrigerated for future use. Be sure the container is not completely air tight has the starter will build up gases. Remember the starter should be used every 10-14 days.

Step 4: Preserving your Starter. It is a good idea to preserve some of your starter in case something goes wrong. During the normal course of preparing your starter for bread baking and when it is active and bubbly, pour a small puddle of the starter onto some wax paper and spread it out with the back of a spoon so that the starter forms a very thin layer on the wax paper. Let it completely dry out overnight. The next day, bend the wax paper and the starter will break apart like potato chips. Place the starter chips in a plastic zip lock bag sealed tightly and then into the refrigerator. It is also a good idea to write the date and type of starter on the outside of the bag. To reactivate it, place the starter chips in equal amounts of flour and water and put it in a warm place for 12 hours. I make these starter chips every three months or so to ensure I have a fresh backup for all my sourdough starters.

Step 5: When Ready To Bake: Pour stored starter into a clean bowl and add equal amounts of flour and water to obtain the amount of starter required for the recipe (plus slightly more to replenish your saved starter. Remember that the amount of water should be at least 50% more than the starter. As an example, if the recipe calls for one cup of starter, remove two or three tablespoons of the active starter, stir in a little more than one cup of bottled water and 1 cup of flour.) Adjust the water/flour as needed, the consistency should be similar to pancake batter.

Step 6: Rules to Remember: Never use metal bowls or spoons. Always use bottled water. The starter ratio should never be more than 50% than the water (less is better). AND FINALLY, always clean the container before returning your starter to the refrigerator.