Recipes

This is my favorite sourdough starter. You don't have to be in San Francisco to have a good starter. There are yeast spores everywhere, and your bread will take on it's own "local" flavor.

First, find a container (crock, Tupperware, glass, anything but metal) that can hold the growing starter. Wash thoroughly, and scald with boiling water to keep out the nasty bacteria that we don't want. I like to use a loose fitting lid to keep out the cat hair and such; but don't use a tight fitting lid or you won't gather the yeast spores from the air.

Next prepare your starter. There are several ways to make a starter, but this is my favorite:

Mix a package of dry yeast (2 1/4 tsp.) with 2 Cups of flour;
stir in enough lukewarm water to make the batter thick

I only stir long enough to break up the lumps.
Let it stand in a warm place for 24 hours.
Your house will fill with a wonderful yeasty aroma!