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2 cups Tepid chlorine free water; divided [can use 3 cups if you want] 1 package Active dry yeast 1 teaspoonSugar 2 cups Flour [or 3 cups; must equal amount of water] [choice of all purpose flour, bread flour, or whole wheat flour]. FEED every 3rd to 7th day: 1 cup Tepid chlorine free water 1 cup Flour 1 teaspoon Sugar

Proof yeast in 1/4 cup (110 degrees F) chlorine free water & 1 tsp of sugar. If it doesn't foam in 5 minutes, start over. Mix remaining water & flour [Can mix by hand or with mixer or with blender.] [ stir vigorously to work air into the mixture] Mix together in a GLASS or PLASTIC BOWL the above ingredients. Do not use metal utensils. Cover with wax paper then a towel. [can explode with tight lid.] Let rest in a warm, draft-free place (an oven with its pilot light or light bulb turned on works well) for 8 to12 hours [Emeril] or up to 48 hours [many authors]. After that may be refrigerated. Bring to room temperature for 4 hours before using. To Use & Feeding the Starter Measure out as much as recipe requires and then add equal parts of flour and water to remaining starter. Use blender to mix flour and water to smooth consistency before adding it to starter. Let stand, covered, for 5 to 48 hours, until it bubbles, then cover tightly and refrigerate. Always add flour, sugar, and water after using some of the starter. If you are not using the starter, remove 1 cup & feed with 1 cup of water & 1 cup of flour every 3rd to 7th day. Do not use starter for 12-24 hours after feeding. Starter can be frozen. If you don't plan to use the discarded starter, throw it away. If you will be away on vacation you may freeze your starter, thaw it in the refrigerator upon your return. As soon as it is thawed, remove at least one cup and feed as above.

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16y ago

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