- 3 packages (1/4-ounce) dry yeast
- 1 1/2 cups warm water
- 1 tablespoon granulated sugar
- 2 1/2 cups all-purpose flour
Recipe by Gesine Prado
- Dissolve yeast in water in a large plastic container (gallon-size works well). Add sugar. When yeast bubbles (about 10 minutes), stir in flour until you have a smooth paste.
- Cover loosely to allow gases to escape and place in a warm spot in your kitchen 2 to 3 days. The mixture should bubble and give off a sour odor. Stir starter once a day, making sure to stir in any crust that’s formed. After this point, you can store starter in the refrigerator or leave it out in a cool, dark area of your kitchen.
- Feed starter by stirring in 1 cup all-purpose flour and 1/2 cup water every day if you leave it out, or every few days if it’s refrigerated; otherwise, it will become too acidic and eventually die.
- Once starter has grown a few weeks and has reached full strength, you can decrease feedings to once a week.
- If you don’t use your starter regularly, it’s going to get unruly and burst the bounds of its container. Give some away to friends along with feeding and baking instructions.
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