How To Make a Sourdough Starter


* 1 Cup fresh ground organic flour (Rye, Spelt, Kamut, Hard Red Wheat are best).
* 1 cup cold water (non-chlorinated and non-fluoridated)

Stir together the above ingredients, then place in a glass jar and cover securely with cotton cloth and rubber band.

1. Place out doors in cool, shady area among green plants, take it in at night and put in refrigerator. Next day, place starter in new bowl. Add ¼ cup each of water and flour. Mix well, then repeat as the first day. After a few days the starter should begin to bubble and develop a wine-like aroma. Do this for 7 days.
2. After the 7th day, keep covered in refrigerator and feed everyday by placing in a clean bowl and adding ¼ cup each of water and flour. Do this process another 7 days.
3. After 14 days (from the start ) you are now ready to feed your starter 1 cup of water and 1 1/4 cup of flour. At or near the 21st day, your starter is ready to use.

Keeping Your Starter
How to keep starter:

Feed your starter 1 cup of water and 1 ¼ cups of flour every day if you want it to be active but it can go up to two weeks without a feeding. You should get a clean glass jar for your starter every two weeks. Keep this starter in the fridge all the time. When you make bread, always leave at least 1 cup of starter for next batch. Keep all utensils clean, thus preventing introduction of foreign bacteria.

This starter is excellent for a variety of baked goods like: breads, waffles, pancakes, bagels, scones, crackers, and tortillas. If you want those recipes, let me know.

Good Luck and call me if you have any questions.
Lorraine 352-3860