- 1 teaspoon active dry yeast
- ¾ cup lukewarm water (90 to 100 degrees)
- 1½ cups unbleached all-purpose or whole wheat flour
Makes about 1 cup
This is the basic starter, recommended to all beginning sourdough bakers and to experienced bakers who want to make a new starter. I begin with a little commercial active dry yeast, but once the starter is going there is no reason to add more yeast. The pungent, extremely active starter makes wonderful bread.
- In a 2-quart glass or pottery bowl, soften the yeast in the water. Set aside for 5 minutes.
- Add the flour to the softened yeast and stir to combine. Any lumps will disappear during fermentation. Cover loosely with plastic wrap; leave a small opening along one edge or pierce the wrap with a toothpick 3-5 times. Let stand at room temperature (65 to 80 degress) for 3 days.
- The starter will get runny as it begins to work. After 3 days, it will have risen and fallen, will be bubbly, and will have a slightly sour aroma. The more you use and maintain a starter, the more pungent it becomes.
- Use the starter in any recipe calling for sourdough starter. Use ½ cup of starter to make the sponge for the recipe and the remaining ½ cup to maintain the mother. Store, covered, in the refrigerator.
This starter recipe come from The Bread Book, written by my Mom, Betsy Oppenneer.